top of page

Bloody Cookies

In other words, jam stuffed vanilla cookies. The cookies are super soft and pillowy. These can be filled with anything you like - nut butter, chocolate etc etc.

makes 10-12 cookies

bloody filling

1 c blackberries

1 1/2 tbsp honey*

1 tsp tapioca flour

1/4 tsp extra dark cocoa powder**

1/2 tsp vanilla extract


1/3 c honey

1/3 c ghee/ butter, room temp

1 medium egg

1 tsp vanilla extract

1 1/4 c oat flour

1/4 c coconut flour

1/2 tsp baking soda

1/4 tsp salt

Add the blackberries to a small saucepan, simmer for 5 minutes. mash with a fork, then mix in the rest of the ingredients and simmer on medium for another 5 minutes until thickened.

Pour the filling into small domed silicone moulds OR make 10 blobs (about 1 tbsp each) on a lined baking tray and place in the freezer for at least 2 hours.

In a large bowl, whisk the ghee, honey, vanilla and egg for 2-3 minutes, then sift in the dry ingredients and fold until combined. the dough should be firm but slightly sticky. Option to chill in the fridge for 20 minutes - this makes the dough easier to handle when stuffing them. If you find the dough too sticky to handle, wet your hands with cold water. This will make them easier to handle.

Preheat oven to 200°C/ 390°F (180°C fan) and line a couple baking trays with parchment paper.

Use a spoon to scoop some cookie dough and flatten in your palms, then add a frozen filling in the centre and wrap the dough around it. Pull off any excess dough and roll into a ball. Put the cookies on a baking tray, leaving a 2-inch gap in between.

Place the tray in the middle of the oven to bake for 10-15 minutes or until golden around the edges. Allow to cool in the tray and enjoy!

*Optional - this is to make it look more bloody

bottom of page