Oat and Banana Thumbprint Cookies with Berry Chia Jam (Vegan & Gluten Free)

After a great day at Stylist Live yesterday where I saw some inspirational ladies talking about health and wellbeing I was feeling extra motivated so decided to make some healthy cookies as a little weekend treat.

These oat, banana cookies with berry chia jam were inspired by a My New Routes recipe – yummy raspberry thumbprint cookies. For my version I’ve added banana for extra natural sweetness and desiccated coconut as I love the combination of oats, banana and coconut. 

Have you made chia jam before? If you haven’t your missing out. Here’s a few reasons why is much healthier that shop bought jam; its naturally thickened by the chia seeds, it has dramatically less sugar (just 1 tbsp of maple syrup rather then loads of white sugar) uses fresh raw fruit and and some great protein from the chia seeds. Happy days.

These little treats are vegan, gluten free and refined sugar free. Brilliant on their own or delish with some vegan icecream (so my hubby says!).

If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!

 Oat cookies


I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4-6 servings
  10 minutes preparation time
  20 minutes cook time


  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 1 1/2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 tsp blueberry powder – I used Arctic berries
  • 2 cups organic gluten free oats
  • 1/3 cup organic desiccated coconut – I used coconut merchant
  • Pinch sea salt
  • 1 tsp maca – I used organic burst
  • 1/2 tsp almond essence
  • 1/3 cup sunflower seeds
  • 1/3 cup almonds – crushed a little
  • 1 smashed banana
  • 1/3 cup organic coconut oil – I used coconut merchant
  • 1/3 cup maple syrup


  1. To make the chia jam – blitz the blueberries and blackberries in a food processor – remove and place in a jar then add in the maple syrup, blueberry powder and chia seeds. Place in the fridge for 20 minutes so that the chia seeds swell.
  2. Clean the food processor and add in your oats. Blitz for a few seconds until you get a flour. Add the flour to a big mixing bowl then add in all the other dry ingredients and mix. Add the the banana.
  3. Heat the coconut oil in a pan on a very low heat to gently melt it. Add in the maple syrup and stir to combine.
  4. Add the wet ingredients to the wet ingredients and stir everything thoroughly to combine. Wet your hands and roll into balls and place on a baking tray lined with baking paper. Flatten the cookies a little and make indents in the middle then pop in dollops of the berry jam.
  5. Bake in the oven on a medium heat for 20 minutes. Allow to cool a little before munching.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...

1 Comment

  1. […] Oat & Banana Thumbprint Cookies with Berry Chia Jam […]

Leave a Comment


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.