Almond Butter and Jam Breakfast Thumbprint Cookies
Prep Time: 15mins
Cook Time: 12mins
Total Time: 27mins
These healthy 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.
Raspberry Chia Jam
4 ½ouncesfrozen raspberries
AB & J Breakfast Thumbprint Cookies
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.
*Different brands of chia seeds absorb different amounts of liquids. The age of your chia seeds also affect their absorbency. If your chia jam isn't thick enough with ½ tablespoon, add an extra teaspoon or two.**Use leftover date paste to sweeten yogurt, oatmeal, or smoothies.**Save time by using a store bought jam. Look for one that is naturally sweetened with honey or fruit juice.