Flourless Thumbprint Breakfast Cookies (Vegan + GF)

215 comments

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This past month has been an emotional one, that’s for sure. Both on a personal level, and the world at large. I’ve experienced incredible highs, where my heart feels like it’s just going to burst. I’ve laughed more than I have in a while, cried happy tears, and watched in awe as our baby girl experiences her new world each day. This week Adriana has started to really see us, studying our faces, and she’s giving these huge, goofy grins in return. Maybe she just passed gas, but I’d like to think she’s really tickled pink with her mama! Or maybe she thinks we’re funny looking? Her eyes light up when she hears my voice and my heart just about melts every time. It’s amazing how these simple moments can bring so much happiness. Happiness that I never knew existed before she came along. It makes me forget about everything else…the hard times, the frustrated tears, the postpartum pains, and the self doubt. There’s been a lot of those emotions too and I’m sure there will be plenty in the future, but I know the one consistent thing is that our love will get us through anything. It’s the one reassurance that keeps me going when I’m having a hard day.

This month has found me back in the kitchen a fair amount. For one, I’m hungry all. the. time. It’s a bit ridiculous. And two, it’s so comforting, especially during a time when my emotions and day to day routine are all over the map. The act of cooking and baking is a reassuring daily ritual, so I find myself squeezing in some simple food prep whenever I can, even if it’s a simple pan of roasted vegetables or a batch of breakfast cookies that can be whipped up in 10 minutes. It’s all about simplicity right now.

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Did someone say breakfast cookies?? Yea!

These cookies won’t make you feel sluggish or give you a sugar crash. No one wants to start off their day like that. Thanks to the super wholesome ingredients, you’ll be feeling amazing, light, and energized. I made these simple creations because I needed some healthy fuel handy for our early morning nursing sessions. Now that I’m breastfeeding at all hours of the day and night, my hunger sneaks up on me and I need something fast and portable. I definitely don’t consider these a breakfast replacement (my appetite is much too strong for that), but they are a nice snack to take the edge off. They would also be nice as a pre-workout snack too.

I used a base of oats and ground flax, which are thought to help boost milk supply in nursing mamas. Flax has a nice amount of omega-3 fatty acids and for good measure I added a hefty dose of cinnamon to help balance blood sugar levels. No sugar crash here! Feel free to play around with the recipe – I think shredded coconut, chocolate chips, cocoa powder, nuts/seeds, etc. would all be fun to try out.

PS- If you are looking for super easy “dessert” cookies, check out the other cookie recipe I posted on Instagram this week! Yup, it’s a 2 for 1 kinda week. Cookies for all!

breakfastcookiesglutenfreevegan

Flourless Thumbprint Breakfast Cookies

Vegan, gluten-free, oil-free, soy-free

By

4.7 from 82 reviews
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Healthy, wholesome breakfast cookies sweetened with banana. These cookies are soft, doughy, and dense—almost like portable baked oatmeal. Have fun changing up this recipe with different mix-ins, like chopped nuts or seeds. Recipe inspired by Ambitious Kitchen.

Yield
10 cookies
Prep Time
Cook time
Total Time

Ingredients:

  • 2 cups rolled oats (use certified gluten-free if necessary)
  • 1 cup mashed ripe banana (about 2 very large)
  • 3 tablespoons chia seeds or ground flaxseed
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine grain sea salt
  • 8 teaspoons jam
  • Peanut butter (or almond or sunflower seed butter), for serving (optional)

Directions:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a food processor, add the oats and pulse until a coarse meal forms. Don't process it into a flour, some big flakes are good.
  3. In a large bowl, stir together the processed oats, mashed banana, chia seeds, cinnamon, and salt until combined. The mixture will be very wet and dense.
  4. With a retractable ice cream scoop or a spoon, scoop the dough into 10 mounds. (The cookies do not need to be spaced far apart on the baking sheet as they don't spread out.) Press your thumb into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
  5. Bake cookies at 350°F for 11 to 13 minutes, until the cookies are slightly firm on the outside, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes.
  6. If desired, pipe on your favourite nut butter. These cookies also taste great with a pat of coconut oil on top!

Tips:

  • To make the cookies nut-free, omit the peanut butter topping or swap it with sunflower seed butter instead.

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{ 215 comments… read them below or add one }

1 Franziska October 24, 2014

I love this recipe! My mum will have vegan guests (they also don’t eat refined sugar) on tuesday and asked me for vegan cake recipes. I showed her your blog – now she picks out the cakes she likes and i have to translate the recipes in German, so she can understand :-)

Have a great/relaxed weekend!

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2 Angela (Oh She Glows) October 24, 2014

That’s so nice! You’ll have to let me know what she decides.

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3 Anna November 17, 2015

if you Mom is German she might love this vegan german blog

http://www.seitanismymotor.com/

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4 Jessica October 24, 2014

I love how simple these are! I feel like they would be perfect for when I have smoothies for breakfast and then by the time I get to work am craving a little something more. Thank you :)

Ps- Congratulations! Adriana looks like the perfect baby, all of the pictures you have posted have been so precious.

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5 Allison October 24, 2014

Thanks so much for posting – this is EXACTLY what I have been looking for lately! I’m thinking I could get my daughter to eat these instead of her daily pancakes (picky toddlers…)
I totally remember being hungry all the time too – I craved cheerios, blueberries and almond milk every morning as breakfast # 1. Keep eating and drinking tons of water!

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6 Angela (Oh She Glows) October 24, 2014

Key phrase – breakfast #1, hah. There is always a second! Glad I’m not alone.
I hope your toddler enjoys them! I’m sure you could change them up to suit her preferences too.

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7 Rebecca @ Strength and Sunshine October 24, 2014

These look fabulous my friend! Yum!

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8 Sam @ PancakeWarriors October 24, 2014

Love to hear your little girl is showing you how much she loves you everyday! I can only imagine how big your heart swells! These cookies look amazing the ingredient list is amazing! Can’t wait to try them

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9 Laura @ Raise Your Garden October 24, 2014

Well, I’m still nursing my 2.5 year old, (I know, I know, everyone tells me to wean, but it’s a tough decision!!) and this is EXACTLY, the type of recipe that I’m looking for when I’m starving mid-morning and feel as though I’m gonna fall over. Having low blood sugar doesn’t help either. Not a breakfast replacement, but surely the perfect snack. Just read that most of us get 25% of our calories from snacks (I think mine is more like 50% though). Nice.

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10 Angela (Oh She Glows) October 24, 2014

2.5 years is a major accomplishment! I think my nipples might fall off by then…hahah. Kudos to you. Let me know if you try out the cookies!

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11 Katharine in Brussels October 24, 2014

Pshaw, you’re made for that–nursing means even just one twenty second session over a day, and it’s the easiest way to stop a toddler tantrum cold.

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12 Angela (Oh She Glows) October 24, 2014

Good point. I forget that nursing duration decreases as they get bigger (or so I’ve read) so I can see how it would be much more manageable long-term. Right now we’re clocking 4+ hours a day, heh…longer if cluster feeding during a growth spurt.

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13 Katharine in Brussels October 24, 2014

Hi Laura, you go girl. You’re not alone!

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14 Katrina @ Warm Vanilla Sugar October 24, 2014

These breakfast cookies are about to become my fav!! Holy delicious.

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15 Aine @ Awkward Irish Girl Blogs October 24, 2014

I love when I see a recipe and I have all the ingredients at hand! Making these over the weekend, thank you!

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16 Kelly P October 24, 2014

Those look great! I’ve been really impressed by how much cooking and baking you seem to be doing! Not easy with a newborn.
Ha, oh the post-partum/breastfeeding hunger! It’s so funny to read that. I experienced the same thing last year after the birth of my daughter. I remember my parents visiting for lunch one day, 3 weeks after the birth. I polished off my plate and proceeded to finish my husband’s and my mother’s lunches. My mom looked at me like aliens had kidnapped her daughter and replaced her with a ravenous monster…ha. ;-)

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17 Kelly P October 24, 2014

Oh and on a side note, I’ve also been impressed you’re continuing to post! I love reading your posts, but I think I speak for most of your blog readers when I say that we’d understand if you didn’t have time for posts for a while. Even bloggers are allowed maternity leave! We’d happily wait for your return. That said, I’m going to go make myself an Oh She Glows butternut squash smoothie. :)

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18 Angela (Oh She Glows) October 24, 2014

That rings true for me… the other night I cooked a huge pan of roasted sweet potato and delicata squash and I proceeded to eat the entire thing before Eric got any. Oops. ;)
I totally thought I was going to want to take a break from the blog, but I’ve actually enjoyed getting back into it so much….I say it keeps me “sane” having this creative outlet each day. When she naps, that is my chance and I find I really look forward to it!

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19 Lauren @ Kale and Cookie Dough October 24, 2014

Oh my gosh these look so goo! I am always a huge fan of thumb print cookies but I’ve always wanted a better alternative! Thanks for the great recipe!

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20 Cathy October 24, 2014

This is a fabulous sounding recipe! I have a friend who is currently going through chemo for breast cancer and I’m on the “meal train” committee. I’ve been scouring recipes to come up with some delicious meals to contribute to the family. I am definitely putting this on my list! Thanks so much for the idea.

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21 Wendy @ The Nomadic Vegan October 24, 2014

What a great idea for breakfast on-the-go! I’m trying this for my next road trip.

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22 Sarah @ Making Thyme for Health October 24, 2014

Reading this gave me goosebumps! You can feel the love radiating from you with every word. I think Adriana is one lucky little girl to have a mother who loves her so much.

And also one that makes delicious and healthy cookies! These look fabulous. When she gets old enough, she is going to eat like a queen!

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23 Ashley October 24, 2014

Girl. These look fantastic!!! Love the dollop of jelly in the center. Definitely making! I so wish I could come over and hang out with you + baby A. xo

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24 Abby @ The Frosted Vegan October 24, 2014

I hope your routine continues to get back to normal with that new baby girl in your life! Also, I totally think these would qualify as second breakfast material : )

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25 Linda @ The Fitty October 24, 2014

So cute. Reminds me of tiny donuts.

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26 Carrie (This Fit Chick) October 24, 2014

thumbprint cookies are so fun! I used to make them as a kid!

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27 Janice October 24, 2014

Hello!! Our children were born on the same day! I had a little boy. Congratulations! Baking is also one of my ways to relax – it’s so meditative. Do you think these cookies would work without the flax? I have everything else!

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28 Anele @ Success Along the Weigh October 24, 2014

Oh yeah…so getting made asap! Excuse my drool!

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29 Annaliese October 24, 2014

Wow. Awesome Mama, with awesome cookie recipes :) these look really tasty…like really tasty. What do you think about putting apple and/or pumpkin butter in the center, in place of the jam? Three cheers for cookies for breakfast!

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30 Maryea {happy healthy mama} October 24, 2014

I’m excited to give these a try! My kiddos are in a bit of a breakfast rut and I think this is just the recipe to fix that. I also enjoyed hearing about your time with Adriana. Definitely brings back memories. :)

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31 Katharine in Brussels October 24, 2014

Thanks for this recipe Angela, it’s on my list for this weekend. Maryea, my kids are also in a breakfast and school snack rut. Plus I have Ange’s raspberry chia jam already made and waiting!

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32 ellen October 24, 2014

these look amazing and so simple! i love how there is no oil in the recipe. thanks for this I’ve really got to try it!

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33 Christina @ The Beautiful Balance October 24, 2014

These are absolutely perfect. For me, in spite of the chaos of day-to-day life and anything that might happen, retreating to the kitchen is always a major therapy session.

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34 Purely Elizabeth October 24, 2014

This look soo good! I love that there are so little ingredients also! I will definitely have to try out this recipe :)

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35 Renee H. October 24, 2014

These are pure perfection! I’d love to make a giant batch and freeze the leftovers for easy snacking. Drizzled with peanut butter…oh my. It is hot in here?

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36 Hannah October 24, 2014

Quick question: how chewy are these cookies?! I’ve tried making breakfast cookies before and my teeth weren’t adjusted to the chewiness ;) but these look beautiful! (peanut butter monster over here)

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37 Angela (Oh She Glows) October 25, 2014

Hi Hannah,

They are very soft, dense, and chewy, but not crispy. Hope that helps!

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38 Inge October 24, 2014

They just came out of the oven and are cooling now. I just love how easy these were to make! Plus the batter tasted very good, so I can’t wait to taste one in a few. Thanks!!

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39 Maribel Cota {Bruni's Boulangerie} October 24, 2014

Love everything in this post. Amazing Ingredients, photos and super yummy cookies.
You are the best Angela!
Saludos desde Mexico.

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40 Millie l Add A Little October 24, 2014

This looks delicious Angela! Pinned!

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41 lori October 24, 2014
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My kids who are the absolute WORST eaters…loved the breakfast cookies… thanks so much! I also want to let you know something fun that I use all of the time. It is broth in a teabag. It’s called Millies Savory Teas. It’s all natural and vegan. I practically live on lentils and rice. Even though this is made so you can make a cup of broth to sip…I often open a packet and just put it in my bowl of lentils. Great flavors too, tomato basil, Indian Spice and Tortilla are my faves.

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42 Kelly October 24, 2014
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Saw the recipe, whipped up a batch, and my boys liked them so much that batch #2 is already in the oven and destined for the freezer. These will be perfect for those cold and dark winter mornings when they just can’t motivate themselves out of bed. Thanks!

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43 Megan October 24, 2014

These look fantastic! Can’t wait to try them out! Do you think they would freeze well? That may be my only option to stop me from eating them all in one sitting!

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44 Katrin October 24, 2014
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Hi Angela,
I saw the recipe, instantly made them and already ate one of them – a health thumbprint – perfect! I added a tablespoon of millet for crunch (cf. http://smittenkitchen.com/blog/2012/09/crackly-banana-bread/). I Have been following your blog for a while but could not get myself to eat healthier after my daughter was born 18 months ago, your stories of how you feed yourself to feed your daughter have finally pushed me over the edge to commit to eating healthier instead of looking for excuses or always putting other things (child, work, household) first.

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45 Ceara @ Ceara's Kitchen October 24, 2014

These cookies look wonderful Angela – like the perfect on the go breakfast or snack. I love that they do not contain any sugar whatsoever. Have a wonderful weekend :) Oh and btw, by now I have made your pumpkin everything bars more times than I can count! They are a new fav. around here!

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46 Janet October 24, 2014

Hi Angela. I love the idea of breakfast cookies, especially before my morning workout. I am hoping that at some point you will try them with applesauce instead of the banana. I can’t eat bananas so making them with applesauce would be perfect.

Love reading about you and Adriana. She looks like such a sweetheart!

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47 Hailey October 24, 2014
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This recipe is so good!!! I made them an hour ago and I have eaten five of them all by myself! Your website and amazing cookbook have inspired me to start cooking for my family every night for dinner and I’m only fourteen. I have tried many recipes from your book and I can honestly say that not one of them has been bad! I check your website almost every day to see what new recipes you have put up and I love to make them! It is very apparent that you are very passionate about what you do and I think it is amazing!

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48 Angela (Oh She Glows) October 25, 2014

Hi Hailey,

Thank you for the kind words, I’m glad you are liking the recipes. That’s great that you are cooking for your family, lucky them!

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49 Averie @ Averie Cooks October 24, 2014

Love how easy these are and healthy! That way I can have more :) Pinned!

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50 Brooke@runningonchange October 24, 2014

I am going to try and make these after my half marathon this weekend!!

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51 Michelle @ Vitamin Sunshine October 24, 2014
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Those look wonderful. I love breakfast cookies- they are a lifesaver to have in the freezer mid week! I have so many pregnant friends or friends who’ve just had babies right now, and I’ve been making them lactation cookies- but I should add this recipe to the packages I send over– a morning, and afternoon cookie, for all those extra calories you need while nursing :)

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52 Kathy October 24, 2014
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I just saw this new post, and my batch of cookies is in the oven already! I didn’t even finish reading the recipe before I started gathering the ingredients and getting to work! :)
The raw dough is delicious. Can’t wait for these to come out of the oven!

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53 Sarah @ People,Places&Plates October 24, 2014

I’m not usually into breakfast cookies, but I gotta say, these look great! Might have to try for breakfast tomorrow!

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54 Larice October 24, 2014

I can’t wait to try these! LOVE cookies for breakfast. And that peanut butter drizzled on top…mmmmm :)

Thanks so much for sharing some of your special moments with little Adriana. It seems like only yesterday we were experiencing the same thing, and now our daughter is almost 16 months old! How time flies. Enjoy every little thing :)

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55 Kris October 25, 2014

Hear, hear to that! I think the only thing that’s kept me sane since my LO was born is cooking — your baked oatmeal totally saved me! So excited to give this breakfasnack recipe a try!

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56 Britta October 25, 2014

These cookies look amazing!!! We already loved your raspberry almond thumbprint cookies. How great that they are gluten-free, just the perfect breakfast cookies! Will serve them tomorrow with hot chocolate =)
Thanks for this recipe Angela!

By the way, we had your crispy smashed potatoes this week! We did not have any avocados so we made a tahini sauce!These potatoes were pure perfection!!! Thanks a lot and have a great weekend!

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57 Audrey @ Audrey's Apron October 25, 2014

These look amazing! I definitely want to make them. Do you think they would still taste good if I omitted the jam to further cut back on sugar?

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58 Chelsea @ Chelsea's Healthy Kitchen October 25, 2014

I love reading about Adriana! I worked with mothers and babies during part of my dietetic internship, and it was beautiful to see the special bond between them.

So I have 3 desserts currently sitting on my counter, but I’m really tempted to make these today. But hey, at least these can count as breakfast! ;)

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59 Adriana Perciballi October 25, 2014

Hi Angela, is this recipe in the book? I will be purchasing shortly as I enjoy all your recipes. I make your buckwheat granola all the time!! I even add oats to the recipe and as yummy! I have one more question which is off the topic of recipes or cutie pie Adriana – I have tried on several occasions, over the past years, to locate updates on your lovely cat but could not. Maybe I am ditzy mitzy when searching your site and surely I hope I am not bringing up any sad memories. ~Adriana

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60 Angela (Oh She Glows) October 25, 2014

Hi Adriana,

Nope this recipe isn’t in the book, thank you for all your support! Hope you like the cookbook.

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61 Kelley October 25, 2014
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I made these this morning and they were a huge hit!!! I swapped unsweetened apple sauce and 1 TBS of maple syrup for the banana. Filled with apple cinnamon jam. These will be in regular rotation!! Thanks for a sweet start to our weekend!

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62 Kristen October 25, 2014
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I also swapped the banana for applesauce. I wish I would have thought of maple syrup. Instead I used 1 TBSP maple sugar and 1 TBSP brown sugar, and apple butter in place of the jam. The cookies couls be a little sweeter (next time I’ll try the maple syrup) but they are still really delicious!!

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63 Rebecca October 25, 2014
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These are totally tasty and super filling! I wokeup to your post and had these made Before the rest of the house woke up. I did one half with homemade peach jam and the other strawberry. The PB drizzle takes them over the top. Thanks for making me look like a star in my kitchen!
Cheers!

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64 Ella October 25, 2014

I’m so happy everything is going well with your new addition! How’s kitty adjusting? I’d love to hear about an applesauce sub…. These sound like a great snack but I can’t deal with bananas! Haha. Hope your weekend is great :)

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65 Jana October 25, 2014
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These are pretty tasty! My son doesn’t like most of what I cook, but he likes these. I asked him if they should be 4 or 5 stars and he said 4.5. Considering he usually gives my cooking a 2, this is a definite win.

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66 Jackie October 25, 2014
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Hello Angela,

I just wanted to say your the reason I have been able to continue being vegan(2 years now) I love your recipes! I made this one this morning, me and my family including my meat eater husband LOVED these cookies! it was easy, simple and healthy, I already had everything in my kitchen! I recommend that everyone try these :)

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67 Karen in Dakota October 25, 2014

Tasty looking and added to my “Do this week” list.
FYI re cinnamon and health: http://www.whfoods.com/genpage.php?tname=newtip&dbid=31

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68 Lyn E. October 25, 2014

I just had to write to say what a beautiful description of you falling in love with your baby. And thank you for your lovely recipes – especially since you’re a new mom.

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69 Kate October 25, 2014

Congratulations again on the birth of Adriana! She’s absolutely precious.
Like others have said, I’m impressed that you’re posting so often given everything that’s going on, and we’ll certainly understand if that can’t happen. Glad you’re finding that blogging/cooking/baking are things that are helping you. I know we love your recipes and your writing!

Do you think I could swap in pumpkin in place of banana? I’ve used pumpkin in place of applesauce before, but I’m wondering if I’d need to up the oats or flax meal amount.

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70 Judeen October 25, 2014
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Your Adriana is adorable. Parenthood is a wonderful journey. These are delicious – just right in texture and sweetness. Good job.

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71 Sarah October 25, 2014
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OMG.. sending this to my sister.. she just recently went vegan & GF but still loves her ‘sweets’.. she will LOVE these! Thank you sooo much for posting!! :)

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72 Michelle October 26, 2014
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Hi Angela,
Thank you for the recipe! I just made these with apple sauce instead of bananas and they turned out great! I didn’t add any sugar to make up for the sweetness of bananas, but I don’t think they needed it because the jam I used was sweetened. I topped them with a drizzle of natural peanut butter, delish!

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73 Kim October 26, 2014

I just want to compliment you on keeping up the blog. You keep posting all these amazing recipes. It is greatly appreciated. A lot of blogs (understandably) fall silent after the blogger has just had a baby.

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74 Monique @ Ambitious Kitchen October 26, 2014

Angela – thanks for the adapted cookies! They’re super easy to make and uber delicious. I love your version using flax. YUM!

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75 Mel October 26, 2014
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this proves to be okay for lazy dorm cooking yay

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76 Tara October 26, 2014
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These were easy and delicious. Thanks!

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77 Olena :) October 26, 2014
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I love this recipe :D I’m definitely going to make another batch this week to have for breakfast (the first batch went within a day). :)

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78 can5 October 27, 2014
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I made these cookies for breakfast for my children this morning. They were a big hit! My kids are 3 and 5 years old – super fun when breakfast looks like “dessert”. Overall my whole family really enjoys your recipes. We’ve always been vegetarian, but your recipes have helped me to add several yummy vegan meals every week. These breakfast cookies were a great start to a cold and dark monday morning here in Winnipeg. Thanks!

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79 Carol Mastria October 27, 2014

Thank you for this recipe! I can’t wait to try it! It would go great with a cup of one of your new teas! Especially am buzz!

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80 Therese October 27, 2014
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I just made these for second breakfast as I ate my first :-) I’m breastfeeding my 4.5 month old, and it seems the hunger abated just a tad after his 4 month growth spurt (meaning I no longer desperately NEED my middle of the night Larabars haha). These cookies couldn’t be easier to make! I actually even skipped grinding the oats because i didn’t want to have to clean the food processor- I just used a scant 1/4 cup white rice flour and 1 3/4 cups oats instead if 2 cups of oats. They did only make 6 for me, but I must have a bigger ice cream scoop. Thanks for sharing. I will definitely make them again!

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81 Therese October 27, 2014

Also, I didn’t want to talk about nipples while rating a recipe, but the pain does abate! My doctor prescribed some Newman’s Nipple Cream (also called All Purpose Nipple Ointment), and I alternate applying that and coconut oil after each feeding. I sooo remember feeding my son for 8 hours a day. It was incredibly hard, but it gets better!!! I remember he seemed to figure out how to latch better at 6 weeks, and then at 12 weeks his efficiency improved dramatically. Now we are dealing with reflux, but even then he’s still a better eater than he was in those early weeks. Also, around 2-3 months he figured out how to eat side-lying in bed and that gave my back a break. Hang in there, Mama!

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82 McKenzie October 27, 2014

I bought your cookbook, and your recipes all look amazing. I can’t wait to try more things, and these cookies look AMAZING and so simple. I really appreciate how you have a good mix of recipes, and I can always find something to fit my needs (I’m gluten intolerant as well as vegan). You are my favorite vegan blog!

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83 Lee @ Modern Granola October 27, 2014

Ah this looks so delicious! I used to get a cookie like this from Starbucks, but they stopped selling it. I will definitely make these!

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84 Purely Elizabeth October 27, 2014

These look so amazing! I love how fresh, yet so delicious these look! It is also such a simple recipe I will definitely have to try to make these sometime, among with many others on your site :)

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85 Aira October 27, 2014
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These will be my second breakfast!!

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86 Cassie October 28, 2014

Looks delicious! And I love to start my day with something sweet!

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87 Meagan October 28, 2014
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I made these this morning and they were delicious! I used applesauce + 2T turbinado instead of the banana (per your suggestion) since my husband is allergic to bananas. We both thought they were quite tasty and I will definitely make them again. Thanks for another great recipe!

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88 Meagan October 28, 2014

Actually, I used sucanat, not turbinado! :)

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89 Mackenzie October 28, 2014
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These were so incredibly delicious! I’ve made versions of these breakfast cookies before, but have never thought to put peanut butter and jam on them. These really hit the spot mid morning after my smoothie! These will be a staple for sure. Your creativity blows me away!

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90 Jessica Stephens October 28, 2014
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I made these last night, and they are delicious! So quick and simple to make. My boyfriend and I workout in the morning, and they are the perfect little bite to have on our way to the gym.
Love you and every one of your recipes!

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91 Kelli October 28, 2014

These look delicious! I think everyone will love them except my non-peanut butter- loving boy (This is hard for me to understand :))!

Also, I am excited about these teas! Thank you for helping us stay healthy!

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92 Susan October 29, 2014
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Was feeling in the mood for something sweet after a light dinner so I tried these tonight. I ate half of them over the course of the evening. Really tasty. I try hard to avoid oil and sugar so these really hit the spot without eating either.

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93 Jenna October 29, 2014

Hi! This looks great. I have some quick-cooking steel cut oats in the house (cook in 8-10 min). Do you think these would work for this recipe?

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94 Angela (Oh She Glows) October 29, 2014

Thats a good question and Im sorry Im not sure. I havent baked with quick cooking steel cut oats, but I’ve been meaning to pick up a bag! Let me know if you try it out.

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95 Wendy October 29, 2014

These look delicious!
What could I use to replace the rolled oats? We cant get them here in NZ.
Thanks

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96 Lorene October 30, 2014
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This recipe is fantastic! I modified it a little because I didn’t have all of the ingredients and it still came out pretty darn fantastic. I used pumpkin puree instead of banana and completely omitted the flax (not ideal, but didn’t have it). Kids loved it, I loved it and thank you so much for this blog and all of your wonderful creations, it has helped me to eat so much better and added so much happiness to my life.

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97 Ivana November 4, 2014
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Lorene, thanks, I was wondering if they would work with pumpkin instead of banana. Made the original recipe yesterday and they were a big hit, now I don’t have to feel guilty about eating cookies for breakfast, yay!

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98 Lisa October 30, 2014

I just made this recipe for some college orchestra girls who are spending the night with us while on a concert tour. One is vegan, and these looked perfect to give them in the morning. I made them a day ahead. How should I store them? Air tight? Refrigerator? It sounds like most folks may eat them all right away, but surely someone keeps a few until the next day. Thanks!

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99 Linda @ Veganosity October 30, 2014

I’m making these tonight! My “baby” is coming home from college for his fall break and we’re getting up really early to go and puppy sit my other “baby’s” puppy. These will be a great on the road breakfast!

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100 Jacqui October 30, 2014
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I just made these . . . they turned out awesome!! I used pineapple jam for half of them and strawberry jam for the other half.
Thanks for sharing!

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101 Kris Kelly October 30, 2014

There is just nothing better than a vegan and gluten-free cookie. Thank you for all of the amazing recipes you share with us! Such a joy to watch you share your love of food with the world.
Kris

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102 Maggie October 30, 2014

I am excited to try out this simple and elegant recipe. Wishing you all the best in your nursing adventures! Adriana sure is lucky to be so well-loved :)

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103 Kathleen November 1, 2014
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I made these this morning. Like the recipe indicates, they are like baked oatmeal. There is a strong banana flavor, and I definitely recommend using the nut butter drizzle. I would have liked them to be sweeter but I think that would defeat Angela’s goal for this recipe (and I ALWAYS want things to be sweeter, so that doesn’t mean much.).Even though we didn’t care for them, gave this recipe 3 stars because it is easy to assemble, and surely would make a healthy morning snack. But for us, it just didn’t really hit the spot.
I do implore other followers to consider refraining from rating the recipes until you actually make and sample them.

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104 B November 3, 2014

I can’t wait to try these! Angela, have you thought about perfecting a lactation cookie recipe?

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105 Beth Sawickie November 3, 2014
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These are delicious! And so simple to make! And healthy. Thank you so much for sharing this recipe :)

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106 Ashlee November 4, 2014

I am saving this and making these tonight! I already have all of the ingredients and these look delicious!

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107 Lesley November 5, 2014
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These are good, Angela! They were so easy to make. I only had apricot jam, and they turned out great!

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108 vanessa November 5, 2014

Hello!Do you store these at room temperature or in the fridge?
thank you for the recipe

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109 Kirsten November 6, 2014
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Great breakfast or snack idea for my kids! Next time however I would add a bit of maple syrup to the batter as I was told they tasted a bit “grainy”. But I love the idea of a “fat-free” cookie! Also, quick and easy, can make anytime; love that!

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110 Jacqueline November 6, 2014

My batch is in the oven and I am very excited! This recipe makes 8 HUGE cookies, is that right? Will update once I taste them. Very simple to make.

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111 Kim November 9, 2014
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Just made these. First taste when they were just out of the oven was hmmm…. I wasn’t so sure they were for me. But after the drizzle of peanut butter, and a tiny bit of butter, they were awesome. I’m new to “healthy” eating, but this is for sure a super easy recipe that I can enjoy. Having my third now with a cup of coffee. Delicious! I will try to freeze them to grab in a hurry on my way to work instead of a muffin or croissant. Very filling. Thx! I also have a 2 week old, and these are a welcome snack that I don’t need to feel bad about unlike the leftover Halloween candy….

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112 Janice November 9, 2014
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I have made these twice already! They are honestly the best lactation cookies EVER! I am going to make them for all my nursing mommy friends. Must be the flax, that is what was missing from the oatmeal version I made.

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113 Camille November 9, 2014
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This is the second week I’ve made a batch of these cookies. They’re so pretty and yummy and this plus a cut up apple = perfect work breakfast finger food! Fall always sends me into a baking frenzy and your recipes never let me down.

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114 Cookie November 10, 2014

Hi Angela! I made these cookies but use chia seeds and chose orange marmalade then dipped the tops in melted super-dark chocolate. They were crazy good and my three guys loved them too (two little, one big!). Thank you!

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115 Nina Vrolijk November 11, 2014
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So I have just made these with the apple sauce. Personally I would like them to be a bit sweeter but they definitely turned out great with the apple sauce. I added two table spoons of granulated sugar. To my surprise my daughter of almost 6 years old ate two of them and just gave me thumbs up! So I am curious what my husband’s verdict will be when he comes home. Definitely easy to make and child proof.

By the way, I finally baked a batch of your cookies (from the cookbook) that came out the way they suppose to be! I am on a roll with you recipes the last few weeks ♡

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116 lisa November 11, 2014

Is there anything I could use in place of bananas? My husband can’t eat them. So many recipes use them too!

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117 Angela (Oh She Glows) November 13, 2014

I think a blog reader said she successfully used applesauce plus a couple tablespoons of dry sweetener. I havent personally tried it yet though. Good luck!!

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118 Lucina Gray November 12, 2014
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Angela, this recipe was awesome for several reasons. The first was I made 95% of it while holding my 11 month old on my hip using one hand. (He is my second child and fellow foodie who is quite spoiled!) Second, after they came out of the oven my little buddha belly son was shouting num num num! He downed one all by himself since they were easy to hold, can crumble, and soft enough to chew for him. The hubby enjoyed these too on our way back to our gym that day in the car. Thanks for helping our fast paced family fill in the gaps with healthy snacking on the go! I am looking forward to your lentil loaves and saweet potato casserole for thanksgiving! I wish you and your little girl many fun mommy/daughter tasting sessions in the future. Love is sharing food!!

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119 Donna November 13, 2014
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How do you store these? Just made them and they are delicious. Just wondering if I should put them in an air tight container on the counter or air tight in the Fridge? Any suggestions?

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120 Angela (Oh She Glows) November 13, 2014

I usually store them in the fridge :)

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121 cecilia November 14, 2014
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These were really good:) but my sister didn’t like them. Oh well, more for me! I added chopped pecans instead of the ground flax and they came out great! I made them for breakfast and I’m eating them right now as a snack.

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122 Hannah November 14, 2014
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Made these for breakfast last week and they were delicious! Planning to make them again tomorrow morning … :)

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123 Liz Perri November 16, 2014

These look wonderful. I scanned thru the post and the comments but I do not see info as to whether these have to be refrigerated? It would not seem so. I will be on a 5 day trip and staying in a hotel with no refrigerator in the room. It would be great to bring these! Just thought I would double check

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124 Angela (Oh She Glows) November 16, 2014

I keep them in the fridge or freeze, I’m sorry Im not certain about room temp! My guess is they’d be fine for 2-3 days, but not entirely sure!

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125 Stefanie November 17, 2014

I made these yesterday to snack on them throughout the week. They turned out just great – like every recipe I have tried from your page or your book! I did expect nothing less :)
In fact, when your book arrived my husband practically snatched it out of my hands and dog eared every other page “oooh, this sounds good! When will you make this?” or something like that.
Anyway, back to the cookies. They are soft, chewy and not too sweet. I topped them with a three-fruit-jam and I am happy to never be without a healthy snack. This used to be my weak spot, that afternoon snack. I would be too lazy to pack something up and end up gobbling on something that was not good for me (or my waistline, btw).
So thanks again, Angela, for this great recipe.

Oh, I’ve been meaning to ask: how’s Sketchie holding up? He okay with his new role as big brother?

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126 Regina November 17, 2014

Oh I love these cookies! They’re absolutely what I prefer to cook / bake and to eat and the best is, that I have them all for my own!!!!!!! My son hates bananas and my husband prefers “classic” cookies. But I am in love with this recipe. Yummie!

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127 Emily November 17, 2014

How long do these keep for? Assuming they don’t all get eaten straight away.. ;)

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128 Jackie November 22, 2014

My toddler loved these! Good kid breakfast. File it away for when that little one of yours joins you at the table!

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129 Julia Kristina November 26, 2014
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These are so so good! I just made them and they are really tasty and really filling.

Thank you for the recipe!

Julia Kristina
http://juliakristina.com/blog

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130 Ashley November 30, 2014
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I just made these and they are exactly what I needed! I subbed chia for the flax because that’s all I had on hand. I reduced the amount and they were a-ok! Thanks for breakfast inspiration!

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131 Nikki December 2, 2014
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I make these ALL THE TIME!!! They are so quick and easy to make! I often add 1/4 cup of coconut flakes (YUM!) or sub the jam for a handful of mini chocolate chips or walnuts, or diced apples and cinnamon. The possibilities are endless! Thanks, Ang!

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132 Michelle December 4, 2014

how did you get the perfect peanut butter drizzle? anyone?
thanks!

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133 cathi December 7, 2014
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I LOVE your recipes and I have your cookbook and use it all the time. This recipe, however, was absolutely HORRID. I felt really bad about the waste of all these lovely ingredients, but could only manage one bite of one cookie and into the garbage they went.

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134 Kelsey December 7, 2014

Made these this morning and they’re delicious! I don’t grind up the oats because I like a heartier cookie, and I left out the flax seed. Definitely going to make these again!

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135 DonnaD December 11, 2014
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Just made a batch of the Flourless thumbprint Breakfast Cookies. Used Boring Oats with chocolate in them. They are AMAZING! Like chocolate drop cookies with jam on them. Too good for words.

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136 Laura December 14, 2014

Hi! My baby boy is only 2 months but in the future I really want to make my own baby food. Any thoughts or recipes? Inexpensive would be top.

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137 Alexandra @avsramos December 18, 2014

Angela, I am such a fan!! Congratulations on your new baby, she is beautiful! After pinning this recipe to one of my boards I noticed that the link for people to share the post on Google+ is spelled wrong and thought I’d give you a heads up :) Thanks again for all your fabulous recipes! Can’t wait to try this one..

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138 rock cycle December 20, 2014
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These are perfect for a grab and go breakfast. I left out the jam and peanut butter but added another teaspoon of cinnamon (2 total), one more tablespoon of flax seed meal (4 total) and 1/2 cup pecans. In the middle of each cookie I pressed a pecan half. Now on the mornings I’m running a little late, I grab 2 of these from my freezer and eat them at work with my morning tea. They are so satisfying! I break off little pieces and really enjoy flavors and texture. Thanks for a wonderful recipe.

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139 Nikoline December 20, 2014
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Thank you for this yummy recipe, my celiac husband loves that I’ve found your site!

I can’t stand banana, so I made these with raw apples and dates mushed together instead. Turned out great, and with dates no added sugar was needed. I might add some carrot as well next time.

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140 Amélia Constantin December 29, 2014
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Amazing recipe <3 perfect for breakfast or for an healthy dessert. I did it with an homemade blueberry chia seed jam.

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141 Michelle January 4, 2015
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These turned out so much better than I thought they would. Usually when I make these banana and oat only cookies they turn out too chewy and gummy and rubbery and don’t taste like anything other than, well bananas and oats. But these were so much tastier and a little crunchier (I got about 18 cookies out of my batch) and the peanut butter made it so much yummier. I ate so many of these and will probably have 5 for breakfast. Thanks a ton and ahhgg they’re so good. Make these as many times as you have bananas, oats, peanut butter, and jam. The cinnamon made them so so good and banana and cinnamon with peanut butter mmmmm ooh sorry for the ranting and terrible punctuation but dang. Make these now guys. Vegan and fabulous? Yeahh! :-) Take care

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142 Christine January 5, 2015
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Thank you so much for this recipe! I’ve been making it once a week along with a batch of your chia jam. As a breast cancer survivor, I’m trying to cut back on fats and refined sugar. These recipes help satisfy my sweet and with the added benefit of fiber, fruit, and some omegas. Added bonus: my kitchen smells amazing when I make them.

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143 Jessica January 5, 2015

How long will these store for?

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144 Angela (Oh She Glows) January 7, 2015

Hi Jessica,

They should keep for up to a week in the fridge, or you can freeze them.

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145 Julia January 5, 2015

Great recipie! I do something similar with the processed oats, grated apple, Splenda, cinnamon and water, mix it all and cook it in the pan as pancakes!
I was looking for other breakfast healthy options I will be trying this cookies right away!

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146 Van January 8, 2015
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I just started looking at your website recently and have made a few recipes, and I have loved them all. My husband and I have 2 boys, and I am constantly searching for snack and dessert recipes that are healthier. On too many vegan websites, I have had to cut the sugar in half from what the original recipes suggest. I have never had to adjust the sugar in any of your recipes. They are just sweet enough for our entire family. Thank you so much for making vegan recipes I can actually feel good about. I made these thumbprint cookies yesterday. I didn’t have brown rice flour, so I substituted gram flour and they were still an incredible hit. Sorry this is so long, but I think your obviously well-tested recipes deserved more than a simple ‘great recipe’. Thanks again..I will be experimenting with more of your recipes soon. Van

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147 Katherine January 9, 2015
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Angela! These breakfast cookies are incredible (as are you!!) Delicious, so quick and easy to make, plus all those oats really help my lactation … I wish I had this recipe a year ago when I was starting to nurse my son. These cookies are perfect for the new nursing mom!!

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148 Michelle January 9, 2015
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These work way better with chia seed jam than regular jam! Each time I made it with regular jam, the jam would run out the sides but the chia works great. I just can’t stop eating the chia jam once I make it… Also added 3 tbsp hemp hearts to boost the protein and they still taste great and kiddos didn’t notice the addition and are wolfing them down :)

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149 Katy G. January 15, 2015
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Another recipe I made with my 4 year old. Again, super simple and they turned out great. They held together and seem moist, with great flavor. Excited to drizzle peanut butter on for a breakfast treat!

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150 Heather Luebano January 17, 2015
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Instead of adding sugar to sweetness… try a heaping tablespoon of maple syrup and a 1/4 cup of organic juicy raisins!!!! LOVE this recipe!

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151 Heather Luebano January 17, 2015

OH! one more thing… Apricot jam. OUT OF THIS WORLD

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152 Layna January 25, 2015
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These saved me from breaking my diet haha thank you so much.

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153 mia January 27, 2015

Does the banana give it a strong banana flavour or a light flavour? They sound scrumptious but I’m not a fan of banana.

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154 Angela (Oh She Glows) February 2, 2015

Hi Mia, Yes you can definitely taste the banana in there.

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155 Amirah January 28, 2015

I’ve been looking for a desert recipe that is healthy, kid friendly, and easy to make. This looks like a winner! I will be letting my four-year-old daughter help me make these, too.

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156 christina February 4, 2015

Will steel cut oats work in this if I grind first?

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157 Amanda February 4, 2015
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These were awesome :)! I had to use a tiny bit of water to get all of the oats and flax into the mixture though. They also make larger cookies than the pictures lead you to believe which is always great!

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158 Michelle Yavasgel February 8, 2015

Thanks for the great recipe! I make these with homemade applesauce and they turn out fantastic.

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159 Laura February 10, 2015
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So so good. Made twice. Forgot to grind the oats first time. Still delicious. Ground the second with strawberry chia seed jam and on a couple with chocolate chips. (For the kids…ha ha). So good and so easy. I also topped with shredded coconut and it toasted in the oven making it oh so good. These are really versatile.
I have made many of your recipes and have not disappointed. I’m in the hunt for a gluten free low sugar carrot cake??? Any suggestions? Tried one on another blog and sad to say the texture was…not so great.
Thanks for everything.
My 1 year old loved these cookies too.

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160 Allie February 15, 2015

Hi Angela,
Have you tried with applesauce instead of banana yet?

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161 annie February 16, 2015

wow-wee!!! These are fabulous, Angela! I just made them for my 4 year old son and myself. Instead of using jam (because I didn’t want to use up all of my husbands tart cherry) I soaked dates, pitted them, pureed them with a touch of salt, coconut manna, almond butter, a bit of the soaking water and chia seeds (to rethicken). Wow.. Absolutely perfect. Thanks for another amazing recipe :)

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162 Gretchen Ambler February 16, 2015
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Super yum! I make these with blueberry magic chia jam. Also, these freeze perfectly. The might be a bit darker after they thaw, but they are still chewy and the jam has the same texture as before freezing. I make double batches and have some ready to go for a couple of weeks! Thank you for these!!!

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163 Esther February 16, 2015
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I made these for my (non-vegan)boyfriend for Valentine’s Day. I added some unsweetened coconut and some golden raisins and left out the nut butter. He couldn’t get enough! He called me last night and said he ate all of the cookies in one sitting! This was very exciting to hear coming from a guy who eats the junkiest food out there. He even uttered the words, “I think this is my new favorite cookie”. Thanks, Angela!

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164 Courtney February 20, 2015

I would love to try this recipe, but my son and I are sensitive to many grains. Can I substitute the oats for something else? Like sorghum or quinoa? And if so, should I cook it first, mill it, or leave it raw?

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165 Kelly February 22, 2015
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Just made a double batch for a house warming party/brunch we attended today. They were a huge hit! Thank you for such a wonderful recipe!

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166 Courtney February 28, 2015

Can I substitute something other than oats for the grain? Milled quinoa/sorghum or something? My son and I can’t have oatmeal either.

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167 Jenny March 1, 2015
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I’m new to this blog, but am so excited to find health yummy recipes and baby tips — I’m 25 weeks pregnant with my first baby right now and am finally feeling like cooking and eating well again. Perfect timing! I made these cookies last night and both my husband and I LOVE them! My only issue was “drizzling” the peanut butter as it seems you were able to do from the pics … It more sort of just globbed than drizzled. They’re still super yummy, but just wondering if you have any PB drizzling tips?

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168 Sarah March 5, 2015

These look fabulous and I noticed you posted them with coconut butter on your instagram account today. Quick question: how do you get the nut butter or coconut butter to spread like that? Do you heat then drizzle with a spoon?

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169 Anna Lee March 9, 2015
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I just inhaled two of these hot out of the oven, burning my fingers on the jam twice. So suffice it to say, they were delicious haha. These would be perfect pre- or post-workout. GREAT recipe!

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170 Brittany March 9, 2015

Hey!

I skimmed so I may have missed it but are there any substitutes you might suggest for flaxseed?

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171 Marika March 11, 2015
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I baked them for breakfast for my busy boyfriend. They worked nicely but a teaspoon of jam was a bit too much. Love the blog!

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172 Jillian March 14, 2015
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Had to wait a few days for my bananas to ripen, but I’ve just made a batch of these and boy, they’re just as delicious as I imagined! Just sweet enough and chewy. I filled them with some of your Magical Blueberry Vanilla Chia Seed Jam. Delicious! Thanks for another great recipe. I’m going to…go eat another one…

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173 Anna Eberhardt March 23, 2015
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These are soo good! Two batches in two days now, my kids love them too:)

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174 Suzy March 26, 2015

I came looking for a substantial treat for my Vegan best friend who is in palliative care battling breast cancer in a small community hospital and the chef has no idea how to cook Vegan , he gave her chicken noodle soup last night , they are so hit and miss and tonight it was boiled rice with carrot and bean and I mean one bean and carrot dust , its just not good enough , she is starving , so I am heading to her and I am going to make her a batch of these , anyone know how long they will last and also , a good gf vegan jam I can use or make
Suzy

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175 Masha March 29, 2015

OMG!!!! I love this, finally I baked something edible :-) THANK YOU!!!!!!!! and so easy… delish!!!!!!!!!

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176 Ane April 1, 2015
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I made a sweetish version of these by adding the chocolate you suggested together with the coconut (so added a bit of agave to add some moisture) and so enjoyed this recipe – together with the one for the chia jam – that I have been moved to comment, thank you! Quick recipes that involve no white flour or baking sodas etc. that are tasty and versatile are rare, so precious.
The chia jam recipe has been a marvelous discovery, making it is far cheaper than the no-sugar-added jams here and by making it myself, I am able to add green cardamom, which is a favourite ingredient (I use it daily either in “adrak wali chai” or add it to my coffee, in the stovetop espresso maker, or as a substitute for vanilla in baking, and can attest to its immune-boosting properties). Thank you for sharing that jam recipe.
As a relatively recent reader of this blog, I was nonetheless inspired to read many of the previous blog entries, and that is another reason for this comment. I will be adding your blog to my blog roll, and look forward to following along via rss!

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177 Sappho April 3, 2015
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These look delicious! However they rent gluten free becuse they contain oats, although i understand some ceoliacs can handle oats not all, wouldn’t want to risk an accident!

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178 Brittany April 7, 2015
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Hi!

I am so excited to find this recipe! I was just wondering if there is anything I can use as a substitute for the flax? I have chia seeds if it is a matter of egg replacement.

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179 naomi April 10, 2015
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I love these and so does my fiance. It’s our new go-to! Do you think these would freeze well? Thanks for this great recipe!

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180 Shelby April 20, 2015

Can I use quick oats with these?
Ps. Do you think chia seeds would be good with this?

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181 Michele DiCola April 25, 2015

I am making these as soon as I get all of the ingredients ! They really look healthy and delicious !

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182 christine May 18, 2015
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these came out great! I love how guilt free and healthy these are. I might have to make a double batch next time, they are perfect for on the-go snacks before work or a quick breakfast! Thanks so much for sharing all these amazing recipes, they really do make my days better!

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183 Holly May 21, 2015
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Just tried these out and they are absolutely amazing! I added chia seeds because I add them to whatever I can but they are still so delicious and easy! Exactly what I want! :D

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184 Jennifer M May 26, 2015

I have been eyeing this recipe for a few months now and I have them in the oven. I cannot wait to try them.

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185 wendy June 29, 2015

My friend really wants ti be vegan and is trying her best. She can not have. Nuts or seeds due to diverticulitis. Any suggestions? I will use this recipe because I have flax seed powder but I am at a loss when it comes to substitute most things. Thank u

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186 Jessie July 6, 2015

Any idea what I can substitute for the banana? I’m allergic :(

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187 deanna July 22, 2015

I love these, thank you! Between these and overnight oats, I’ve been on an oats binge lately :P

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188 Sara August 16, 2015

Going to try making these tomorrow! My grandmother tried making some fresh fig preserves, which taste delicious, but they ended up with a very chewy texture similar to the inside of a jammy dodger. I bet these cookies paired with the preserves will have a good balance of savory and sweet! Thank you for all your recipes. . . They always turn out wonderfully. :)

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189 Rachel September 4, 2015

Hi Angela,
I’ve just made those cookies which are delicious!
Quick questions though…
How should I store them? In a tin box? In the fridge? How long do you think I can keep them?
Can I freeze them?
Thank you! Your blog is amazing!!!

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190 Maureen September 8, 2015

I made these and substituted bananas with applesauce as I just don’t like bananas. You won’t need the exact same measurements with applesauce, but just gauge it- all you need to do is get the mixture moist. It worked well and these are just delicious.

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191 Leanne Winters September 13, 2015

omg these look so good and easy! I need to make these, theyre perfect for snacking! I hope you dont mind but i will be using a photo from here in my blog post so i can share how wonderful they are (link back of course!!)

Leanne’s Lifestyle Blog

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192 Avni September 20, 2015

Hiya Angella! Love your recipes. In this particular recipe, i was wondering if we could replace the flax seeds or just not add them. will it make a difference if I omit them?

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193 Cristina Perez September 23, 2015
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I loved this recipe for two reasons: one, it was easy to make with few ingredients and, two, it was delicious! You nailed it on the head when you described it as “portable baked oatmeal.” The nut butter is a good addition. To avoid adding sugar, the bananas need to very ripe. BTW, my mix turned out 10 fabulous cookies. Thanks so much for sharing this recipe. I will definitely be making this often.

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194 Penny September 27, 2015
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This is a great recipe. Do these vegan breakfast cookies freeze well?

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195 Melaine Wilson October 2, 2015

I can’t seem to find if its been posted or not but do you have all the nutritional stats for these yummy sounding cookies?

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196 Karen October 15, 2015
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I decided to make these cookies tonight for dessert! Instead of using flax seeds, I used raisins. They came out so delicious! I will definitely make these flourless cookies again. Thanks for sharing this recipe.

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197 Katy H. October 22, 2015
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Love this simple recipe. My batter wasn’t wet enough, so I added some unsweetened organic applesauce this time, and it worked well. I love having recipes to use up old bananas! My family loves these cookies.

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198 Mia December 7, 2015
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Can you substitute another kind of pureed fruit like applesauce if you don’t have ripe bananas on hand? The stores near me tend to only have green bananas. Ugh. I did make these with bananas last year and they were delish!

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199 K.Huinink January 26, 2016

Sorry, but these had no flavor and were a terrible texture. Very dense. Was disappointed I wasted the ingredients.

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200 Kara February 5, 2016
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These are my go-to whenever I am craving something sweet a little while after dinner–they are so quick and use ingredients that I always have on hand. Also a great pre-run snack! Hooray for guilt free deliciousness!

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201 Lucia March 3, 2016
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I really like your ideas! I made this just last night . my daughter really liked them too and grabbed a couple on the way out the door this morning. The only thing I had to do different was add two splashes of cashew milk otherwise the chia’s absorbed so much of the moisture I could not thouroghly mix the oats into the recipe. But I have to say it was the same for the “out the door chia donuts.” Maybe there is more moisture in the air where you bake as compared to where I do my baking but I love both these recipes because getting a teen to eat heathy can be a challenge and both your recipes achieve that very easily. Hands down it beats other breakfast options going on out there…so thanks again Angela for sharing your wonderful recipes!!

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202 Lisa March 4, 2016

Eager to try this! An allergist told me that to avoid a peanut allergy in children that you should not eat any peanut products while pregnant or nursing. Just an FYI…use the sunbutter. Wishing you restful sleep!

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203 Hope March 6, 2016

I’ve made 3 recipes off your website this past week and each one seems better than the next. These cookies are fantastic. In fact, they are already gone. 30 minutes out of the oven and my husband and son devoured them! Glad I tasted one before they were gone. My boys are already requesting another batch and I am so happy my son is eating a healthy cookie! Thank you for another wonderful recipe.

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204 Marlene Solis March 13, 2016

How many calorie is each cookie?
Do they freeze well?

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205 Angela Liddon March 25, 2016

Hi Marlene, I haven’t calculated the calories myself so I’m not sure, but if you head over to NutritionData or CalorieCount.com you should be able to pop in the recipe info and get a nutritional analysis pretty quickly. :) And yes, these cookies freeze great!!

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206 Emily March 22, 2016
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I made these and the jam turned super liquidy in the oven. Will they harden up? Still cooling but right now if I pick one up the jam just sloshes over the side of the well and spills out of the cookie :(

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207 Julie April 1, 2016
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These are awesome! I added a ton of chopped almonds, sunflower seeds and pumpkin seeds. The “batter” got a little crumbly because of all the nuts and seeds so I added some almond milk. They were delicious and super filling.

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208 Hannah April 13, 2016
Recipe Rating:

These cookies are so simple and delicious. They are a prefect snack with almond butter.

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209 Daniela April 15, 2016

Hi! Love your recipe👌🏻
The cookies can be in room temperature when ready? or in the refrigerator?
Where do I keep them?

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210 Angela Liddon April 15, 2016

Hi Daniela, I usually keep them in the fridge. :)

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211 Kara May 14, 2016
Recipe Rating:

I have made these for years. If the batter happens to be a bit dry (I never actually measure the bananas) you can add some applesauce. I have done this zillions of times when my batter was not quite wet enough. My kids LOVE these!

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212 Chantel May 24, 2016

Is there anything I can use in place of the bananas? I have a two year old who is allergic to those and avacados and I struggle to find vegan baked goods we can eat!

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213 Angela Liddon May 31, 2016

Hey Chantel, I think other readers have mentioned subbing applesauce with success, so that might be an option for you. It’s a bit more liquidy than mashed banana though, so you might not need quite as much. Also, applesauce isn’t as sweet as bananas, so the flavour might be a bit more bland. Let us know if you try anything out!

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214 Jane June 5, 2016

Do you add anything (or do anything) to the peanut butter to thin it to make that nice drizzle? I’d like to make these this week, they look so good, and I’m always looking for a healthy snack. Thanks!

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215 Lora June 14, 2016

Is the banana a functional ingredient? What could you substitute it with? They look amazing! Thanks so much!

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