Almond Butter and Jam Breakfast Thumbprint Cookies
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.
Ingredients
Date Paste
- 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
Instructions
Date Paste
- 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.
Notes
*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.
Serving: 1 cookie, Calories: 87kcal, Carbohydrates: 12g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 48mg, Potassium: 119mg, Fiber: 2g, Sugar: 6g, Vitamin A: 4IU, Vitamin C: 2mg, Calcium: 26mg, Iron: 1mg