Savoury Oat & Rosemary cookies

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What To Do With Leftover Chutney, Relish or Cheese? Make These Savoury Oat & Rosemary Cookies

Got a lonely jar of chutney in the fridge? A spoonful of cottage cheese that didn’t make it to lunch? A dollop of relish or leftover dip with nowhere to go? These Savoury Oat & Rosemary Cookies are the perfect way to turn bits and pieces into a wholesome snack.

As a nutritionist, I love a good recipe that’s not only delicious and easy but also supports women's health. These biscuits are high in fibre, packed with hormone-friendly ingredients, and ideal for anyone managing PCOS, menopause symptoms, or high cholesterol.

See here for my blog post about the benefits of oats for PCOS, menopause, high cholesterol and overall wellbeing.

Why These Cookies Are Great for Hormone Health

• Oats are rich in beta-glucan fibre, which helps balance cholesterol and supports blood sugar levels – key for managing insulin resistance and PCOS.

• Chia and flax seeds provide essential omega-3s and plant-based lignans that support oestrogen balance and reduce inflammation.

• Rosemary is not only delicious – it’s packed with antioxidants and anti-inflammatory compounds that may support cognitive health and digestion.

• Extra virgin olive oil offers heart-healthy monounsaturated fats – ideal for supporting hormonal health, especially during and after menopause.

Savoury Oat and Rosemary Cookies

Ingredients:

• 250g rolled oats

• 1 tsp garlic powder

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp salt

• 2 tsp flax seeds

• 2 tsp chia seeds

• 200ml water

• 50ml extra virgin olive oil

• 2–3 tbsp of any leftover chutney, relish, cottage cheese, cream cheese or dip (I used mango chutney this time)

Method:

1. Preheat your oven to 160°C and line a baking tray with baking paper.

2. In a food processor, blend the oats, flax seeds, chia seeds, salt, garlic powder, and rosemary until it resembles a coarse flour.

3. Add the water and olive oil and pulse until a dough forms.

4. Lightly flour your work surface or lay out a piece of baking paper. Roll out the dough until about 1cm thick.

5. Use a cookie cutter to cut biscuit rounds and place them on your prepared tray.

6. Use the back of a teaspoon to press a small well into each biscuit.

7. Fill the wells with your chosen leftover chutney, relish, or cheese.

8. Bake for 10–15 minutes or until lightly golden.

9. Allow to cool completely before serving.

Snack Smart, Waste Less

These cookies are the ultimate leftovers makeover – ideal for reducing food waste while supporting your health. Pair with a cuppa, serve as a savoury afternoon tea, or pop in your lunchbox for a satisfying snack that’s packed with nutrition.