Raspberry Jam Thumbprint Cookies…in case you needed another reason to have a cookie for breakfast!
Similar to my two-bite breakfast cookies, these are made with very few ingredients and take very little time to make! Oats, bananas, vanilla, cinnamon and jam…that’s it! Mash, mix and bake for 15 minutes and warm breakfast cookies are ready for the taking!
Grab a few of these cookies for an oat-filled breakfast on the go!
I think adding a little peanut butter to the mix would taste great as well! You can even up the nutrition ante by adding flax seeds or hemp seeds!
I added a little coconut oil icing on these for fun, but it’s totally not necessary because they are perfectly sweet on their own! As I was icing them I was feeling nostalgic for those junk food mornings of the 90’s and eating toaster strudels. Remember those? The puff pastries you popped in the toaster and iced on your own…a kid’s dream come true! While they did taste good, I can only imagine what’s in them!
- 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
- Preheat oven to 350, line a baking sheet with parchment paper and set aside.
- In a medium bowl add mashed bananas, oats, cinnamon, vanilla and a pinch of sea salt. Stir until well combined.
- 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.
- 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.
- Remove from oven and let cool.
- To make icing:
- 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.
Recipe adapted from Cooking Light