Wagon Wheels

Wagon Wheels

Posted by Nicole Frain on Feb 07, 2019

Your favourite bikkie with less calories

Yes, you heard right we've come up with a cleaner version of your favourite biscuit, the Wagon Wheel!

Original Wagon Wheels are a mass produced biscuit which sandwiches marshmallow and jam between two cookies covers it in chocolate.

Our version is smothered in chocolate and filled with raspberry chia jam and homemade sugar-free marshmallow. These luscious bikkies are much lower in sugar and carbs than a regular Wagon Wheel and we think they taste better too.

They are dairy, gluten and refined sugar free and can easily be made vegan by simply using a plant based Gelatin.

They're ideal to pack as a treat for a picnic or to pop in the kids lunchboxes every now and then.

Makes: 16 cookies


  • 1 cup Bulk Nutrients Fine Powdered Oats or flour of choice
  • ½ cup coconut sugar
  • ½ teaspoon baking powder
  • ⅓ cup coconut oil - melted
  • ½ cup almond meal
  • 1 tsp vanilla bean paste
  • 1 flax egg or (1 tablespoon flax-seed combined with 3 tablespoons warm water. Allow to sit for 5 minutes to thicken)


  1. Preheat oven to 180°c and line a baking tray.
  2. Combine dry ingredients in a bowl.
  3. Add wet ingredients and stir to form a dough.
  4. Place dough on baking paper and place another sheet of paper on top. Using a rolling pin, roll until ½cm high and use a cookie cutter to cut the dough into circles.
  5. Place on a lined baking tray.
  6. Continue to roll and cut the leftovers. You should get about 16 cookies cut from the dough.
  7. Bake for 15 minutes or until cookies have turned golden. Remove from oven and allow to cool completely.

Raspberry Chia Jam

Makes: 8 serves approx (1 Tbsp per serve)


  • ⅓ cup raspberries - mashed
  • 4 tablespoons water
  • 1 teaspoon vanilla essence
  • ¼ teaspoon Bulk Nutrients Sweetvia
  • 2 tablespoon chia seeds


  1. Combine all ingredients and set aside to allow to thicken until ready to use.


Makes: 330g (more than enough for your 8 cookies)


  • 160g strawberries
  • ¼ cup water or coconut water
  • 1 teaspoon vanilla essence
  • 1 teaspoon rose water
  • 1 teaspoon Bulk Nutrients Sweetvia
  • 2 tablespoon gelatin powder (18g) *
  • ⅓ cup boiling water

* To make this recipe vegan friendly, simply replace regular gelatin with a plant based gelatin like Queen's Jel-It-In.


Note, we advise you to read these instructions carefully first and have the ingredients ready and organised. These directions require you to work fairly quickly to end up with a light and fluffy marshmallow.

  1. Combine strawberries, vanilla, rose water, water and Sweetvia over heat on a sauce pan. Lower temperature to a simmer until strawberries are broken down.
  2. Push strawberries through a sieve so you have about ¾ cup of pulp free juice. Set aside
  3. Combine boiled water to gelatin and whisk quickly until combined well and gelatin dissolves completely. Working quickly so the gelatin does not set, add hot strawberry mix.
  4. Use an electric whisk and beat for approximately 5 minutes until gelatin has thickened to resemble lightly whisked egg whites and has lightened in colour significantly.

Marshmallow Nutritional Information

Per serve (20g) / 100g Energy (kj) 27/135 | Protein (g) 1/5 | Fat (g) 0/0 | Sat.f (g) 0/0 | Carb (g) 0.4/1.9 | Sugar (g) 0.4/1.9 | Sodium (mg) 4/20



  1. Take a cookie and spread out a thick layer of marshmallow. Add 1 tablespoon of chia seed jam to the layer of marshmallow and spread evenly. Finally, top with another cookie like you would a sandwich.
  2. Set aside and repeat with remaining cookies.
  3. Proceed with chocolate step below.

Chocolate Coating

Makes: Enough to generously coat 8 cookies


  • 200g organic dark chocolate
  • 2 tablespoons coconut oil
  • 2 scoops Bulk Nutrients Thermowhey, Protein Matrix+, WPI or WPC in Chocolate


  1. Melt all ingredients and stir well.
  2. Carefully dip Wagon Wheels in to coat fully and cool/set on a wire rack. Baking paper under the wire rack will catch the drips and save you cleanup.

Chocolate Coating Nutritional Information

Per serve (25g) / 100g Energy (kj) 565/2260 | Protein (g) 5.2/20.6 | Fat (g) 8/32 | Sat.f (g) 5.6/22.5 | Carb (g) 10.6/42.6 | Sugar (g) 9/35 | Sodium (mg) 17/67


Bulk Nutrients tip for your leftover marshmallow

  1. Spread out the remaining in a floured baking dish (flour by first greasing your dish and using a mix of coconut flour and corn flour to evenly cover all the surface or line your tin with baking paper).
  2. All to set at room temperature and slice.
  3. Roll through coconut or other powdered coating mix and enjoy in your Bulk Nutrients Protein Hot.
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