This recipe comes together quickly, and kids have so much fun using their hands to make and shape these cookies. We grow a variety of berries in the garden and love making fruit spread when we have an abundant crop.  Choose your favorite berry fruit spread, not jelly to reduce sugar. Make a double batch – they’ll go quickly!


1 cup applesauce
½ cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1½ cups homemade oat flour (see directions) or flour of choice
1½ cups rolled oats
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup flaxseed meal
2/3 cup fruit spread, strawberry, raspberry or your choice


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  2. In medium mixing bowl, mix together applesauce, brown sugar, egg, and vanilla extract until well-combined.
  3. To make the homemade oat flour, place 1½ cups oats in food processor and pulse until finely milled; set aside.
  4. In a large mixing bowl, mix together the oat flour, rolled oats, cinnamon, baking powder, sea salt, and flaxseed meal until well-combined.
  5. Fold the liquid ingredients into the dry ingredient bowl, and mix until evenly distributed.
  6. Scoop one tablespoon of dough and roll between hands to make a ball. Place on prepared cookie sheet, and use thumb to press into the top of each ball to create an indentation.
  7. Fill the indentation with fruit spread of choice.
  8. Bake for 11-14 minutes and cool slightly before serving.

Makes 24 servings (1 cookies per serving).

Nutrition Facts per serving: 80 calories; 1g fat (0g saturated fat, 1g poly fat, 0g mono fat; 0g trans fat); 0mg cholesterol; 17g carbohydrate (2g fiber, 9g sugar); 1g protein; 30mg sodium; 2% Daily Value (DV) calcium; 4% DV iron.

– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.





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