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These healthy (almond butter and jam) AB & J Breakfast Thumbprint Cookies are a great option for busy mornings. Topped with a fruit-sweetened raspberry jam and a drizzle of nut butter, kids and adults alike love these vegan and gluten-free breakfast cookies.
Hello! This is Michelle from Sunkissed Kitchen, long time reader and admirer of The Endless Meal, Kristen, and her recipe for The Best Chicken Tortilla Soup that's ever graced my dinner table. I am stopping by today to share my new favorite cookie creation with you.
Before I do that, let me tell you a little bit about why I am here today. Developing healthy, but still deliciously tempting meals and desserts has long been a passion of mine. I adore good food, but I also want the food I eat to nourish and energize me.
I started blogging 4 years ago, with the simple mission to help others find joy in creating healthier meals also. I believe that learning to love the process of cooking is one of the things you can do for your health.
Two and a half short years ago, I had a son. He is a constant source of joy, frustration, and bewilderment. With my healthy eating habits and my enthusiasm for vegetables, I thought it would be a cinch to teach him the same. Boy was I in for a surprise. My strong-willed and intelligent child sure knows how to play me when it comes to mealtime.
I don't want to spend his childhood arguing over what foods he does and doesn't eat — which pushed me back in the kitchen, working on incorporating the ingredients I want him to eat (whole grains, nuts and seeds, fruits and veggies), into foods he actually wants to eat (cookies. period.).
Delicious and Easy Gluten Free Breakfast Cookies
These easy chia oatmeal breakfast cookies are made with simple, whole foods – dates, oatmeal, chia seeds, coconut oil, almond butter, and raspberries. That's it.
Magical things can happen when you combine pure whole foods in the right combinations.
The cookie base is a combination of whole oats, chia seeds, almond butter, date paste, and coconut oil. The end result is a nutty and deliciously sweet cookie that bakes crunchy around the edges and chewy in the center.
If you love almond butter cookies, also try these almond butter and jelly brownies!
Top these vegan breakfast cookies with a dollop of date-sweetened raspberry jam and a drizzle of almond butter, and you've got an easy breakfast ready for those busy weekday mornings.
Kids adore eating cookies for breakfast, and if you're like me, feeding your child a healthy breakfast quickly is important to start the day right.
If you love this date-sweetened recipe, be sure to stop by Sunkissed Kitchen for more! Two of the most popular recipes on my blog are also date-sweetened – my Gluten Free Date Bars and my Chocolate Chia Pudding.
My passion for creating healthier desserts has led me to writing an eBook filled with tons of delicious sugar free desserts, including these AB & J Breakfast Cookies and my favorite gluten-free brownie recipe to date. Be sure to sign up for my mailing list to receive updates on the book's release!
If you love these AB & J Breakfast Thumbprint Cookies as much as we do, make sure to give them a 5-star review in the comments below!
- 6 ounces dates
- ½ cup hot water
Raspberry Chia Jam
- 4 ½ ounces frozen raspberries
- ¼ cup date paste
- ½ tablespoon chia seeds*
AB & J Breakfast Thumbprint Cookies
- 1 cup oats
- 1 tablespoon chia seeds
- ¼ cup almond butter
- ¼ cup date paste
- 2 tablespoons coconut oil
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- Optional: raspberry jam (instead of making your own)
- Almond butter (to drizzle)
- Add boiling water to dates in a bowl, and allow to sit 2-3 minutes to soften. Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens.6 ounces dates, ½ cup hot water
- This will make slightly more date paste than you need for this recipe, but I find it difficult to make less.
Raspberry Chia Jam
- In a small saucepan, add raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes, and then remove from heat. Add chia seeds, mix well, and set aside to thicken.4 ½ ounces frozen raspberries, ½ tablespoon chia seeds*, ¼ cup date paste
AB & J Thumbprint Cookies
- Preheat oven to 350 degrees F.
- Add the oats to a blender, and pulse 6-8 times. The oats need to be broken up, but not blended into flour.1 cup oats
- In a mixing bowl, add date paste, almond butter, coconut oil, sea salt and baking soda. Mix well.¼ cup almond butter, ¼ cup date paste, 2 tablespoons coconut oil, ¼ teaspoon baking soda, ¼ teaspoon sea salt
- Add the oats and chia seeds, and stir until combined.1 tablespoon chia seeds
- On a lined baking tray, scoop out 1 tablespoon balls of dough. I like to use a rounded tablespoon for this.
- Press a thumbprint into the center of each ball of cookie dough. I like to use a rounded ½ tablespoon for the perfect sized hole.
- Add a heaping ½ tablespoon of jam to the center of each cookie.
- Bake for 12 minutes.
- Allow the cookies to cool completely, and they will firm up.
- Once the cookies are cooled, you can drizzle them with almond butter. I find that raw almond butter is easier to drizzle, but you can also just spread a little almond butter on top when ready to serve.
- To keep my cookies looking nice, I freeze them on the cookie sheet, and then stack them in containers to keep stored in the freezer. These cookies can be stored in the refrigerator up to 1 week, or in the freezer for up to 3 months.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.