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.
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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Flourless Thumbprint Breakfast Cookies
Yield
10 cookies
Prep time
Cook time
Total time
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.
Ingredients
- 2 cups rolled oats (use certified gluten-free if necessary)
- 1 cup (250 mL) 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 (40 mL) jam
- Peanut butter (or almond or sunflower seed butter), for serving (optional)
Directions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Bake cookies at 350°F (180°C) 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.
- If desired, pipe on your favourite nut butter. These cookies also taste great with a pat of coconut oil on top!
Tip:
- To make the cookies nut-free, omit the peanut butter topping or swap it with sunflower seed butter instead.
Nutrition Information
(click to expand)
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. :)
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!
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!
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.
This look soo good! I love that there are so little ingredients also! I will definitely have to try out this recipe :)
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?
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)
Hi Hannah,
They are very soft, dense, and chewy, but not crispy. Hope that helps!
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!!
Love everything in this post. Amazing Ingredients, photos and super yummy cookies.
You are the best Angela!
Saludos desde Mexico.
This looks delicious Angela! Pinned!
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.
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!
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!
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.
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!
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!
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!
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!
Love how easy these are and healthy! That way I can have more :) Pinned!
I am going to try and make these after my half marathon this weekend!!
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 :)
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!