Flourless Thumbprint Breakfast Cookies (Vegan + GF)

by Angela (Oh She Glows) on October 24, 2014

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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!

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4.7 from 91 reviews
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Flourless Thumbprint Breakfast Cookies

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

By

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

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!

Nutrition Information

Serving Size 1 of 10 large cookies | Calories 130 calories | Total Fat 3 grams
Saturated Fat 0.5 grams | Sodium Fat 40 milligrams | Total Carbohydrates 24 grams
Fiber 5 grams | Sugar 6 grams | Protein 3 grams
* Nutrition data is approximate and is for informational purposes only.

Tips:

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

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{ 249 comments… read them below or add one }

Franziska October 24, 2014 at 8:29 am

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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Angela (Oh She Glows) October 24, 2014 at 8:34 am

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

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Anna November 17, 2015 at 6:00 pm

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

http://www.seitanismymotor.com/

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Jessica October 24, 2014 at 8:42 am

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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Allison October 24, 2014 at 8:47 am

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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Angela (Oh She Glows) October 24, 2014 at 10:07 am

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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Rebecca @ Strength and Sunshine October 24, 2014 at 8:52 am

These look fabulous my friend! Yum!

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Sam @ PancakeWarriors October 24, 2014 at 8:56 am

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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Laura @ Raise Your Garden October 24, 2014 at 8:57 am

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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Angela (Oh She Glows) October 24, 2014 at 10:10 am

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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Katharine in Brussels October 24, 2014 at 1:14 pm

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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Angela (Oh She Glows) October 24, 2014 at 1:36 pm

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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Katharine in Brussels October 24, 2014 at 1:13 pm

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

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Katrina @ Warm Vanilla Sugar October 24, 2014 at 9:01 am

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

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Aine @ Awkward Irish Girl Blogs October 24, 2014 at 9:04 am

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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Kelly P October 24, 2014 at 9:07 am

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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Kelly P October 24, 2014 at 9:13 am

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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Angela (Oh She Glows) October 24, 2014 at 10:14 am

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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Lauren @ Kale and Cookie Dough October 24, 2014 at 9:18 am

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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Cathy October 24, 2014 at 9:20 am

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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Wendy @ The Nomadic Vegan October 24, 2014 at 9:25 am

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

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Sarah @ Making Thyme for Health October 24, 2014 at 9:29 am

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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Ashley October 24, 2014 at 9:39 am

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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Abby @ The Frosted Vegan October 24, 2014 at 9:39 am

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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Linda @ The Fitty October 24, 2014 at 9:44 am

So cute. Reminds me of tiny donuts.

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Carrie (This Fit Chick) October 24, 2014 at 9:49 am

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

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Janice October 24, 2014 at 10:24 am

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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Anele @ Success Along the Weigh October 24, 2014 at 10:25 am

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

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Annaliese October 24, 2014 at 10:40 am

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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Maryea {happy healthy mama} October 24, 2014 at 11:38 am

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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Katharine in Brussels October 24, 2014 at 1:17 pm

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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ellen October 24, 2014 at 12:23 pm

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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Christina @ The Beautiful Balance October 24, 2014 at 12:32 pm

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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Purely Elizabeth October 24, 2014 at 12:46 pm

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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Renee H. October 24, 2014 at 12:57 pm

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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Hannah October 24, 2014 at 1:02 pm

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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Angela (Oh She Glows) October 25, 2014 at 12:53 pm

Hi Hannah,

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

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Inge October 24, 2014 at 1:13 pm

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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Maribel Cota {Bruni's Boulangerie} October 24, 2014 at 1:39 pm

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

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Millie l Add A Little October 24, 2014 at 2:18 pm

This looks delicious Angela! Pinned!

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lori October 24, 2014 at 2:36 pm
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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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Kelly October 24, 2014 at 2:52 pm
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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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Megan October 24, 2014 at 3:16 pm

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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Katrin October 24, 2014 at 3:30 pm
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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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Ceara @ Ceara's Kitchen October 24, 2014 at 3:48 pm

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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Janet October 24, 2014 at 3:58 pm

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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Hailey October 24, 2014 at 4:04 pm
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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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Angela (Oh She Glows) October 25, 2014 at 12:33 pm

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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Averie @ Averie Cooks October 24, 2014 at 4:47 pm

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

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[email protected] October 24, 2014 at 5:15 pm

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

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Michelle @ Vitamin Sunshine October 24, 2014 at 6:51 pm
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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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Kathy October 24, 2014 at 8:11 pm
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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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Sarah @ People,Places&Plates October 24, 2014 at 9:05 pm

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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Larice October 24, 2014 at 10:03 pm

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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Kris October 25, 2014 at 5:34 am

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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Britta October 25, 2014 at 6:24 am

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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Audrey @ Audrey's Apron October 25, 2014 at 6:31 am

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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Chelsea @ Chelsea's Healthy Kitchen October 25, 2014 at 6:40 am

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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Adriana Perciballi October 25, 2014 at 8:27 am

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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Angela (Oh She Glows) October 25, 2014 at 12:54 pm

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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Kelley October 25, 2014 at 8:29 am
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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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Kristen October 25, 2014 at 12:25 pm
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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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Rebecca October 25, 2014 at 9:30 am
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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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Ella October 25, 2014 at 9:39 am

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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Jana October 25, 2014 at 10:16 am
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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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Jackie October 25, 2014 at 12:15 pm
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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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Karen in Dakota October 25, 2014 at 12:20 pm

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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Lyn E. October 25, 2014 at 1:31 pm

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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Kate October 25, 2014 at 5:18 pm

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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Judeen October 25, 2014 at 10:05 pm
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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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Sarah October 25, 2014 at 11:17 pm
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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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Michelle October 26, 2014 at 12:30 am
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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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Kim October 26, 2014 at 12:54 am

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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Monique @ Ambitious Kitchen October 26, 2014 at 12:45 pm

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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Mel October 26, 2014 at 12:50 pm
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this proves to be okay for lazy dorm cooking yay

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Tara October 26, 2014 at 2:53 pm
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These were easy and delicious. Thanks!

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Olena :) October 26, 2014 at 8:18 pm
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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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can5 October 27, 2014 at 9:01 am
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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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Carol Mastria October 27, 2014 at 9:23 am

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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Therese October 27, 2014 at 9:30 am
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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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Therese October 27, 2014 at 9:36 am

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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McKenzie October 27, 2014 at 10:38 am

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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Lee @ Modern Granola October 27, 2014 at 1:07 pm

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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Purely Elizabeth October 27, 2014 at 1:36 pm

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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Aira October 27, 2014 at 9:37 pm
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These will be my second breakfast!!

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Cassie October 28, 2014 at 7:45 am

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

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Meagan October 28, 2014 at 10:15 am
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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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Meagan October 28, 2014 at 10:17 am

Actually, I used sucanat, not turbinado! :)

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Mackenzie October 28, 2014 at 10:37 am
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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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Jessica Stephens October 28, 2014 at 1:25 pm
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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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Kelli October 28, 2014 at 7:19 pm

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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Susan October 29, 2014 at 12:25 am
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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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Jenna October 29, 2014 at 12:23 pm

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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Angela (Oh She Glows) October 29, 2014 at 7:17 pm

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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Wendy October 29, 2014 at 12:53 pm

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

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Lorene October 30, 2014 at 11:32 am
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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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Ivana November 4, 2014 at 1:53 am
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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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Lisa October 30, 2014 at 1:14 pm

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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Linda @ Veganosity October 30, 2014 at 2:50 pm

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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Jacqui October 30, 2014 at 3:41 pm
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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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Kris Kelly October 30, 2014 at 6:24 pm

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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Maggie October 30, 2014 at 8:10 pm

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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Kathleen November 1, 2014 at 9:33 am
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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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B November 3, 2014 at 4:55 pm

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

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Beth Sawickie November 3, 2014 at 7:28 pm
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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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Ashlee November 4, 2014 at 11:12 am

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

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Lesley November 5, 2014 at 8:54 am
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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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vanessa November 5, 2014 at 1:48 pm

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

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Kirsten November 6, 2014 at 2:12 pm
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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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Jacqueline November 6, 2014 at 10:12 pm

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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Kim November 9, 2014 at 3:52 pm
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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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Janice November 9, 2014 at 7:05 pm
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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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Camille November 9, 2014 at 10:01 pm
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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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Cookie November 10, 2014 at 8:13 pm

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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Nina Vrolijk November 11, 2014 at 5:56 am
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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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lisa November 11, 2014 at 4:27 pm

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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Angela (Oh She Glows) November 13, 2014 at 9:23 pm

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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Lucina Gray November 12, 2014 at 7:30 am
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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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Donna November 13, 2014 at 1:52 pm
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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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Angela (Oh She Glows) November 13, 2014 at 2:21 pm

I usually store them in the fridge :)

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cecilia November 14, 2014 at 3:54 pm
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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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Hannah November 14, 2014 at 3:57 pm
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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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Liz Perri November 16, 2014 at 9:11 am

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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Angela (Oh She Glows) November 16, 2014 at 6:30 pm

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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Stefanie November 17, 2014 at 8:45 am

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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Regina November 17, 2014 at 10:16 am

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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Emily November 17, 2014 at 2:13 pm

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

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Jackie November 22, 2014 at 10:44 am

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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Julia Kristina November 26, 2014 at 3:47 pm
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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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Ashley November 30, 2014 at 11:16 am
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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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Nikki December 2, 2014 at 12:55 am
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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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Michelle December 4, 2014 at 1:27 pm

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

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cathi December 7, 2014 at 8:21 am
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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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Kelsey December 7, 2014 at 12:34 pm

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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DonnaD December 11, 2014 at 9:08 pm
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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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Laura December 14, 2014 at 8:26 am

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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Alexandra @avsramos December 18, 2014 at 4:31 pm

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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rock cycle December 20, 2014 at 11:57 am
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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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Nikoline December 20, 2014 at 8:51 pm
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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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Amélia Constantin December 29, 2014 at 12:40 pm
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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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Michelle January 4, 2015 at 11:59 pm
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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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Christine January 5, 2015 at 12:36 pm
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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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Jessica January 5, 2015 at 8:16 pm

How long will these store for?

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Angela (Oh She Glows) January 7, 2015 at 11:03 am

Hi Jessica,

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

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Julia January 5, 2015 at 9:29 pm

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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Van January 8, 2015 at 3:51 am
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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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Katherine January 9, 2015 at 2:23 pm
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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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Michelle January 9, 2015 at 3:04 pm
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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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Katy G. January 15, 2015 at 1:21 pm
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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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Heather Luebano January 17, 2015 at 1:22 pm
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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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Heather Luebano January 17, 2015 at 1:22 pm

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

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Layna January 25, 2015 at 4:07 pm
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These saved me from breaking my diet haha thank you so much.

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mia January 27, 2015 at 3:12 am

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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Angela (Oh She Glows) February 2, 2015 at 2:22 pm

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

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Amirah January 28, 2015 at 12:27 pm

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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christina February 4, 2015 at 9:23 am

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

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Amanda February 4, 2015 at 7:35 pm
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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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Michelle Yavasgel February 8, 2015 at 4:46 pm

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

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Laura February 10, 2015 at 3:12 pm
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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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Allie February 15, 2015 at 10:04 am

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

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annie February 16, 2015 at 2:04 pm

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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Gretchen Ambler February 16, 2015 at 2:32 pm
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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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Esther February 16, 2015 at 3:45 pm
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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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Courtney February 20, 2015 at 4:43 pm

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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Kelly February 22, 2015 at 7:01 pm
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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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Courtney February 28, 2015 at 11:17 am

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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Jenny March 1, 2015 at 11:44 am
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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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Sarah March 5, 2015 at 3:12 pm

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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Anna Lee March 9, 2015 at 9:46 pm
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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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Brittany March 9, 2015 at 9:59 pm

Hey!

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

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Marika March 11, 2015 at 10:05 pm
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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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Jillian March 14, 2015 at 10:44 pm
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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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Anna Eberhardt March 23, 2015 at 5:42 pm
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These are soo good! Two batches in two days now, my kids love them too:)

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Suzy March 26, 2015 at 6:00 pm

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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Masha March 29, 2015 at 4:46 pm

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

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Ane April 1, 2015 at 2:08 pm
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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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Sappho April 3, 2015 at 4:53 pm
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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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Brittany April 7, 2015 at 4:50 pm
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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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naomi April 10, 2015 at 10:01 am
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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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Shelby April 20, 2015 at 11:59 am

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

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Michele DiCola April 25, 2015 at 5:40 pm

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

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christine May 18, 2015 at 5:29 pm
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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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Holly May 21, 2015 at 1:09 am
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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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Jennifer M May 26, 2015 at 2:29 pm

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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wendy June 29, 2015 at 3:58 pm

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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Jessie July 6, 2015 at 3:27 pm

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

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deanna July 22, 2015 at 10:08 pm

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

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Sara August 16, 2015 at 9:25 pm

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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Rachel September 4, 2015 at 6:10 am

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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Maureen September 8, 2015 at 10:03 pm

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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Leanne Winters September 13, 2015 at 2:20 am

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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Avni September 20, 2015 at 11:23 am

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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Cristina Perez September 23, 2015 at 12:40 pm
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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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Penny September 27, 2015 at 11:45 am
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This is a great recipe. Do these vegan breakfast cookies freeze well?

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Melaine Wilson October 2, 2015 at 8:52 am

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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Karen October 15, 2015 at 10:38 pm
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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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Katy H. October 22, 2015 at 6:35 am
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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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Mia December 7, 2015 at 3:37 pm
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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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K.Huinink January 26, 2016 at 7:37 pm

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

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Kara February 5, 2016 at 10:10 pm
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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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Lucia March 3, 2016 at 9:33 am
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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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Lisa March 4, 2016 at 11:44 am

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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Hope March 6, 2016 at 5:00 pm

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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Marlene Solis March 13, 2016 at 7:27 pm

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

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Angela Liddon March 25, 2016 at 1:31 pm

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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Emily March 22, 2016 at 10:21 pm
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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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Julie April 1, 2016 at 2:45 pm
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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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Hannah April 13, 2016 at 8:28 pm
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These cookies are so simple and delicious. They are a prefect snack with almond butter.

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Daniela April 15, 2016 at 12:37 pm

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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Angela Liddon April 15, 2016 at 2:10 pm

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

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Kara May 14, 2016 at 12:43 pm
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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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Chantel May 24, 2016 at 1:42 pm

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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Angela Liddon May 31, 2016 at 11:14 am

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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Jane June 5, 2016 at 7:33 am

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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Lora June 14, 2016 at 3:42 pm

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

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Angela Liddon July 28, 2016 at 9:31 am

Hi Lora, I haven’t tried a substitution myself, but I know a lot of readers have used applesauce in place of the banana and really enjoyed the results. A few said that they would’ve liked their cookies to be a bit sweeter, and so they added a couple tablespoons of dry sweetener the next time they made them. Good luck if you decide to experiment! Please let me know how the cookies turn out. :)

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Monica July 16, 2016 at 3:31 pm
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I’m so happy I having these cookies with my tea for breakfast. The first time I used strawberry jam. The second time I added Enjoy Life mini chocolate chips to the dough and made oatmeal chocolate chip cookies. Thank you for the quick, easy and tasty recipe.

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Angela Liddon July 18, 2016 at 2:52 pm

Oh, mini chocolate chips sound like a GREAT addition, Monica! :)

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Maggie July 22, 2016 at 5:51 pm

Hi Angela!

These look so delicious! I would love to try making them this weekend, but I really don’t care for bananas very much (my loss, I know!). Do you have any other suggestions? Would a regular sweetener change the consistency too much? Thank you!!

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Angela Liddon July 28, 2016 at 9:32 am

Hey Maggie, I know a lot of readers have used applesauce in place of the banana and really enjoyed the results! A few commented that they would’ve liked their cookies to be a bit sweeter, and so they added a couple tablespoons of dry sweetener the next time they made them. I’d love to hear how the cookies turn out if you decide to experiment, so please report back! Happy baking. :)

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Amanda August 18, 2016 at 6:00 pm
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Hey Angela! These look great! I’ve been meaning to make them ever since noticing them in the app. However, I’m just trying to make oatmeal raisin cookies. ( I haven’t tried your other ones, but I’m sure they’re fantastic.) can I simply add raisins to this dough, omitting the jam part altogether? If so, should I add a liquid sweetener so they’re sweeter, or will the raisins suffice in make it good and sweet enough??

Also, and this is a different question entirely and probably weird lol. But do you have recommendations for making a plant based Italian sausage recipe? I was thinking something like mushrooms mixed w black beans, so the beans help make everything stick together. And then, of course, adding fennel and Italian seasoning. I want this for my pizza. Do you have any suggestions?

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Tobi Haywood August 23, 2016 at 10:09 pm

Hi,
I really (really) love your blog and cookbook! Do you have a suggestion for replacing the banana in this recipe while keeping the healthfulness? I have tried and tried to like bananas but I’m afraid this fruit and I will never be friends ;). Thanks for your time and thanks for the effort you put in to you recipes :)
Tobi

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Angela Liddon August 25, 2016 at 3:05 pm

Thanks for the love, Tobi! If bananas aren’t for you, a lot of readers have successfully used applesauce in place of the banana in this recipe. A few commented that they would’ve liked their cookies to be a bit sweeter, and so they added a couple tablespoons of dry sweetener the next time they made them. I haven’t tried the swap myself, but this makes sense since bananas tend to be sweeter and more flavourful than unsweetened applesauce. Good luck if you decide to try it! I’d love to hear how it goes.

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Bevin August 25, 2016 at 12:11 pm
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These are sooooooooo delicious! And healthy too! My only pro lem is I used some peach jalapeno jam my husband bought at a farmer’s market by accident. Lol! They are still good though! Definitely will make again!

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Angela Liddon August 25, 2016 at 3:08 pm

Haha, I can imagine that was a bit of an interesting surprise!! But I’m admittedly kind of curious to try that now, lol!

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Allison February 2, 2017 at 11:24 am
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I didn’t exactly follow the recipe, but end result was SO good! (Truth be told, I struggle to follow any recipe…)

I pulsed 1 c. of oats + 3 T. chia seeds in the blender to make coarse flour, then mixed in 1/2 c. quick oats for texture, 1/2 c. almond flour for fat/protein, 1/2 t. ground vanilla beans and 1/2 t. sea salt. (I love cinnamon, but replaced it with vanilla in this recipe because I planned to use strawberry jam and I wasn’t sure about the cinnamon/strawberry combo.) I mashed two large bananas with 1 T. coconut oil to add a little fat. Mixed everything together, scooped out the cookies, filled indentations with strawberry jam. After baking, I drizzled with almond butter.

These ‘almond butter and jelly’ cookies are SO good! And easy to make! My kids (five and seven) loved them, and didn’t even suspect they were eating something reasonably healthy. I was pleasantly surprised at the soft texture — not too dry, or too sticky. A little sweet from the banana and jam, but not too sweet. I will definitely make these again. Thank you for the inspiration! :)

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Angela Liddon February 2, 2017 at 1:53 pm

Thanks so much for sharing all this, Allison! I’m so pleased you enjoyed the recipe and had fun playing around with it. :)

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Jeannette May 16, 2017 at 12:19 am

taste so good but I over blended the oats . oppps but still so yummy .

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Mary Macmillan June 30, 2017 at 5:47 pm
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Oops forgot to blend the oats. Still so delicious, with just a bit more texture. I’m not sure they will last the day lol!!!

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Stefanie July 31, 2017 at 7:27 pm

These look amazing!! Just wondering if you had some storage suggestions? Heading out on a road trip this weekend and wondering how far ahead to make.

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Angela Liddon August 4, 2017 at 9:40 am

Hey Stefanie, The cookies will keep in an airtight container in the fridge for a few days. You could also wrap them in plastic wrap and place them into an airtight container or zip-top bag in the freezer for 2-3 weeks. Hope that helps!

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Lisa Sacco August 2, 2017 at 5:05 pm

Do you have nutrition information for these cookies
(Flourless Thumprint Cookies w/strawberry jam). I need this info so I can calculate them for weight watcher’s points. I really appreciate your help. Thank you

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Angela Liddon August 4, 2017 at 10:12 am

Hi Lisa, You can find that info in the nutritionals PDF for Oh She Glows Every Day, here. It’s titled “PB & J Thumbprint Breakfast Cookies” there. Hope this helps!

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Amy Campbell March 14, 2018 at 9:07 am

Hi Lisa, I do weight watchers too and calculated these as 2 freestyle points. I take the time to weigh the batch and then divide it by the 10 since the recipe serves 10. I then weigh each cookie before baking to the exact gram to make sure its 2pts. It’s tedious but worth the effort. You’ll find every batch is a little different in weight so i do this process with each batch. Also use sugar free jam/jelly which is 0 pts for 1 tablespoon. I just love these cookies.

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Rachel August 4, 2017 at 9:56 am

I love these! Thank you!

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Kelly Caiazzo August 29, 2017 at 7:49 pm

Just used the vitamix exclusively to mix these up and it worked! Bananas first, then pulsed in dry ingredients. Baking for tomorrow morning when my son goes to his first day of kindergarten – having my friends over from his playgroup when he was two who also have kindergarteners!!! How did this happen?! These pair well with champagne and adult tears, right?

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Angela Liddon August 30, 2017 at 12:34 pm

Hey Kelly, I’m so happy to hear that the Vitamix worked for this recipe. What a great idea. And wow, I can imagine the emotions will run high tomorrow (I’ll be there some day soon). Champagne sounds like a fine pairing suggestion to me. ;) Maybe even throw a bit of orange juice in there and call it breakfast. ;)

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Jon Faulknor November 9, 2017 at 3:45 pm
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Just tried out these thumbprint cookies. Not to bad. The banana gives it a nice sweetness. I’ll make them again for sure.

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Angela (Oh She Glows) November 10, 2017 at 7:04 am

Hey Jon, I’m so glad you tried them out an enjoyed them. Yes, a very light sweetness for sure…I love them with jam in the middle. Enjoy!

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Bernice Chabot-Giguère December 28, 2017 at 4:48 pm
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Also very good filled with applesauce :)

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Angela (Oh She Glows) December 31, 2017 at 9:52 am

Oh good idea :)

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Natalya February 13, 2018 at 12:42 pm
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Angela, I just wanted to share that I just made these for the first time this morning and my 14 month old son and I LOVE them!! We already gobbled up half the batch!! These will be a regular breakfast staple for us for sure. Thank you for helping me feed my picky toddler :)!

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Angela (Oh She Glows) February 13, 2018 at 2:15 pm

Aww I’m so happy!! Thank you Natalya. And I’m glad that we’re not the only ones who polish off a whole batch in a morning…lol! Happy baking :)

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Amy Campbell February 21, 2018 at 9:28 am
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I came across this recipe a couple months ago and i’m hooked!! I do Weight Watchers and by using sugar-free jam, these satisfying morsels are only 2 weight watcher points!! (Minus the peanut butter) SCORE!! Needless to say these cookies are literally ALWAYS on my counter! And on the days i go to the gym right after work, its a perfect snack to hold me over till i finally can get home to make supper! I haven’t changed up the recipe at all, its perfect just the way it is! Love your recipes Angela!!

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Angela (Oh She Glows) February 25, 2018 at 1:19 pm

Aww I’m so happy to hear that Amy! We love them too (and the batch goes fast in our house!!).

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Emma April 17, 2018 at 4:26 am

Hi! In the absence of a food processor, would Scottish oats work instead of rolled oats processed through a food processor?

Thanks!

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Angela (Oh She Glows) April 17, 2018 at 7:03 am

Hey Emma, From what I understand Scottish oats are ground oat groats. That’s an interesting question about using them in this recipe. My guess is that the scottish oats might be a bit more firm than ground rolled oats, so the cookie’s texture might be chewier? Again, I’m not sure…but I would love to know how it goes if you try it out! :)

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Heather May 15, 2018 at 12:37 pm

Any suggestions on how to make these oat AND flour free? I would *love* to be able to try these and I know for so many of your recipes you have ideas for adapting them around various food restrictions, so I thought it was worth asking. :) (I can’t have oats, wheat, quinoa or corn …) Thanks!

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Angela (Oh She Glows) May 17, 2018 at 6:58 am

Hey Heather, Hmm what about a mix of almond flour and cassava flour? I haven’t tried it, but that would be my first attempt!

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