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 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!
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?
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!
Can I substitute something other than oats for the grain? Milled quinoa/sorghum or something? My son and I can’t have oatmeal either.
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?
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?
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!
Hey!
I skimmed so I may have missed it but are there any substitutes you might suggest for flaxseed?
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!
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…
These are soo good! Two batches in two days now, my kids love them too:)
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
OMG!!!! I love this, finally I baked something edible :-) THANK YOU!!!!!!!! and so easy… delish!!!!!!!!!
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!
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!
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.
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!
Can I use quick oats with these?
Ps. Do you think chia seeds would be good with this?
I am making these as soon as I get all of the ingredients ! They really look healthy and delicious !
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!