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)
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
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.
How long will these store for?
Hi Jessica,
They should keep for up to a week in the fridge, or you can freeze them.
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!
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
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!!
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 :)
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!
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!
OH! one more thing… Apricot jam. OUT OF THIS WORLD
These saved me from breaking my diet haha thank you so much.
Does the banana give it a strong banana flavour or a light flavour? They sound scrumptious but I’m not a fan of banana.
Hi Mia, Yes you can definitely taste the banana in there.
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.
Will steel cut oats work in this if I grind first?
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!
Thanks for the great recipe! I make these with homemade applesauce and they turn out fantastic.
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.
Hi Angela,
Have you tried with applesauce instead of banana yet?
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 :)
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!!!