Vegan Wagon Wheels


A childhood favourite made healthy. Full of healthy fats, low GI carbs and DIY chia jam, these are some biscuits that will you do a world of good!
Oh and just incase you had any doubts - we can confirm, they are delicious!

vegan wagon wheel recipe

You will need:

Jam (step 1)

  • 1/4 cup chia seeds
  • 1 cup berries (we used frozen raspberries)
  • Water

Biscuit (step 2)

  • 1/2 cup rolled oats
  • 1/2 cup almond meal (we made out own with whole almonds, but recommend pre-made meal!)
  • 1/2 cup desiccated coconut 
  • 1/4 cup cacao powder
  • 1 teaspoon vanilla
  • 3 tablespoons rice malt 
  • 5 tablespoons coconut oil 

Cream (step 3)

  • 1/2 cup coconut butter (desiccated coconut blended)
  • 1/3 cup almond meal
  • 1/4 cup melted coconut oil⠀
  • 1 teaspoon vanilla
  • 2 tablespoons rice malt

Chocolate (step 4)

  • 1/2 cup coconut oil 
  • 1/4 cup cacao butter 
  • 1 cup cacao powder 
  • 1 teaspoon vanilla 
  • 4 tablespoons rice malt syrup

+ mixing bowl, baking paper, blender, cooktop


  1. While you make our cookies, lets get the jam happening! Pop your berries and chia seeds into a saucepan over low heat with enough water to cover. If your berries are frozen, they will let out a bit of water, so you'll have to cook them down for a bit longer!  
  2. Stir your jam occasionally (ensure you are cooking on LOW heat) while you finish up making your cookies (step 2)
  3. Once the chia seeds have absorbed the liquid and mixture has thickened, turn off heat. Pop into a glass bowl and allow to cool.


  1. In a food processor blend the rolled oats until they turn into a flour consistency. Next, add them to a large bowl and mix in almond meal, cacao powder and coconut. Mix until combined. 
  2. Melt your coconut oil and mix in rice malt and vanilla. Stir into dry ingredients until the mix is doughy. Remove from your mixing bowl and form a ball on a piece of baking paper.
  3. Roll out the dough to 1/2 cm thickness. Using a cookie cutter, cut out circles (or squares or stars) and place on a baking tray lined with baking paper. Place tray in the freezer to harden. ⠀


  1. Blend the coconut in a food processor until smooth and creamy. Add in almond meal and coconut oil and blend further/until combined. Transfer to bowl and stir through vanilla and rice malt. 
  2. Place in the fridge to harden for a few minutes.


  1. Add all chocolate ingredients to small saucepan and stir constantly with whisk for 2-3 mins until smooth. Alternatively you can place ingredients into heat proof bowl over a simmering saucepan, and mix until combined.
  2. Once combined, allow the chocolate to come to room temperature/cool so that it doesn't melt your cookies!

ASSEMBLY AKA the fun part.

  1. Remove the cookies, jam and cream from the fridge and freezer.
  2. Make the cookie sandwiches by placing cream on one biscuit and jam on a second biscuit.
  3. Squish them together and once complete, pop them back into the freezer for a few minutes.
  4. Remove from freezer and dip the cookies in the chocolate mix and place them on the baking tray lined with baking paper.
  5. Place in the freezer to set for 10 minutes.
  6. Remove from the freezer and do a sneaky double coat of chocolate.
  7. Allow to set in the freezer again! 


If you make these, be sure to take a photo and tag us @healthfoodproject, #hfp or #healthfoodproject!
We love seeing your kitchen creations.