raspberry jam thumbprint cookies

Raspberry Jam Thumbprint Cookies…in case you needed another reason to have a cookie for breakfast!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just 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!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

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!

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

raspberry jam thumbprint cookies
Prep time
Cook time
Total time
Makes 12 cookies
Recipe type: Breakfast
Cuisine: Vegan
Serves: 12
  • 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

Raspberry Jam Thumbprint Cookies ~vegan, gluten free~ Just another reason to have a cookie for breakfast!

Recipe adapted from Cooking Light

chocolate chia overnight oats

 Here is a breakfast for the chocolate lovers out there…Chocolate Chia Overnight Oats!

Chocolate Chia Overnight Oats ~vegan, gluten free~

I’m trying to prepare myself for what life is going to be like with a newborn again.  Even though I know it’s impossible to prepare for the endless loop of sleepless nights that roll into the day, I’m going to give it my best shot!    What I do remember from the first time around is being constantly hungry and not having the hands to make myself food!  That’s where overnight oats comes to the rescue…breakfast ready to eat when you wake up!

I figure if there is one thing I can prepare for, it’s stocking the kitchen with good food!  I will be sharing some of my favorite “life with a newborn” one-handed meal ideas and pantry items soon!

Chocolate Chia Overnight Oats ~vegan, gluten free~

Simply whisk all the ingredients together, divide into smaller containers, cover and place in the refrigerator overnight!  It doesn’t get much easier than that!  This recipe makes 4 servings, so you will have breakfast ready for a few days!  I like to add a little more milk to the oats in the morning for a creamier texture.

Chocolate Chia Overnight Oats ~vegan, gluten free~

This recipe (when made with soy milk) contains 10 grams of fiber and 12 grams of protein, which should hold me over all morning long!  This recipe can be made a number of ways and with multiple toppings such as berries, almond butter, toasted coconut or with bananas as shown here!

Chocolate Chia Overnight Oats ~vegan, gluten free~

chocolate chia overnight oats
Makes 4 servings
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
  • 2 cups old fashioned oats
  • 2 cups milk of your choice (I used soy milk)
  • ¼ cup raw cacao powder or cocoa powder
  • ¼ cup pure maple syrup
  • 3 tablespoons chia seds
  1. In a medium bowl, whisk all ingredients together until well combined.
  2. Divide into smaller containers such as mason jars, cover and place in refrigerator overnight.
  3. Top with fresh fruit and enjoy!
Nutrition Information
Serving size: 1 Calories: 317 Fat: 11 Carbohydrates: 53 Sugar: 15 Fiber: 10 Protein: 12

 Chocolate Chia Overnight Oats ~vegan, gluten free~

The superfoods that come into play in this recipe are oats, chia seeds, raw cacao and fruit…providing you with phytochemicals, minerals, macro-nutrients, vitamins, omega 3 fatty acids and antioxidants for a supercharged day :)

banana muffins ~gluten/dairy free~

I’ve been searching for a muffin recipe that isn’t overflowing with sugar, butter and wheat.  It was pretty much impossible, so I came up with this recipe instead!

It was the first time I have tried baking with gluten-free flour.  I used Bob’s Red Mill Gluten Free All Purpose Flour, which can be substituted for wheat flour in a 1:1 ratio.  I was pleasantly surprised with the outcome!  I used ground flax seeds and oatmeal for added nutrition.

gluten:dairy free banana muffins

 Gluten/Dairy Free Banana Muffins


¾ cup gluten-free all purpose flour

½ cup old fashioned oats

½ cup ground flax seeds

1 teaspoon baking soda

½ teaspoon baking powder

2 eggs, slightly beaten

2 ripe bananas, mashed

¼ cup honey

½ cup applesauce

½ tablespoon vanilla

¼ cup raisins

2 tablespoons brown sugar for topping


-Preheat oven to 325

-Lightly coat a muffin tin with baking spray

-Mix wet ingredients together in a mixing bowl, add mashed bananas

-Stir dry ingredients together in a separate bowl

-Add dry ingredients to wet ingredients, add raisins

-DO NOT OVER MIX, gently fold ingredients together until combined

-Spoon batter into a muffin tin

-Bake for 20 minutes or until tops are golden brown

-Remove from oven and evenly sprinkle with brown sugar

-Let cool on a rack


banana muffins ~gluten:dairy free~

These muffins are fluffy, light and delicious!  Since they are low-sugar and high in wholesome ingredients I feel good about giving them to Noah for a quick breakfast or a snack!