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!
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 not usually into breakfast cookies, but I gotta say, these look great! Might have to try for breakfast tomorrow!
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 :)
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!
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!
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?
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! ;)
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
Hi Adriana,
Nope this recipe isn’t in the book, thank you for all your support! Hope you like the cookbook.
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!
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!!
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!
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 :)
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.
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 :)
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
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.
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.
Your Adriana is adorable. Parenthood is a wonderful journey. These are delicious – just right in texture and sweetness. Good job.
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!! :)
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!
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.
Angela – thanks for the adapted cookies! They’re super easy to make and uber delicious. I love your version using flax. YUM!