raspberry jam thumbprint cookies
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
Makes 12 cookies
  • 2 ripe bananas, mashed
  • 1 cup old fashioned oats
  • 1 teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • pinch sea salt
  • Raspberry jam
  • Coconut Oil Icing:
  • ¼ cup powdered sugar
  • 2 tablespoons coconut oil, melted
  • drop of soy milk for thinning
  1. Preheat oven to 350, line a baking sheet with parchment paper and set aside.
  2. In a medium bowl add mashed bananas, oats, cinnamon, vanilla and a pinch of sea salt. Stir until well combined.
  3. Using a teaspoon, scoop cookie dough out onto parchment paper. Make a little well in the middle of the cookie using the back of the teaspoon.
  4. Bake for 10 minutes, remove from oven and add a small dollop of raspberry jam in the middle of the cookie. Bake for another 3-5 minutes or until cookies are slightly golden.
  5. Remove from oven and let cool.
  6. To make icing:
  7. Whisk together powdered sugar and melted coconut oil. Add ½ teaspoon at a time of soy milk until desired consistency is achieved. Pipe icing onto cookies.
  8. Enjoy!
Nutrition Information
Serving size: 1 Calories: 80 Fat: 3 Sugar: 8 Fiber: 1 Protein: 1
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2015/04/15/raspberry-jam-thumbprint-cookies/
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