Breakfast Thumbprints, what 🍪 Yes, you heard right, zero added sugar cookies with a nut butter center for breakfast! Pour us a cup of milk. 🥛
I had this idea to make “breakfast thumbprints” forever because I wanted to make them without any added sugar and fill them with nut/seed butters (all the good fats) and it finally happened!
How about you make these today and have a few with some milk for breakfast all week? It’s like being a kid again I swear.
Oh, they also make a great workout snack! I used the new @kweenandco BLUEBERRY Granola butter for these 🤤 basically the best alternative for those of you with nut/seed allergies or if you’re making nut-free lunch boxes like this mama!
Breakfast Thumbprint Cookies
Equipment
- Cookie sheet
- Food processor/blender
Ingredients
Oatmeal cookie dough
- 1/2 cup chopped medjool dates (80 g) sub 1/2 banana and 2-4 tbsp sugar if you don't want to deal with dates!
- 2 tbsp nut/seed butter (32 g)
- 1 cup oats (80 g)
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- About 3 tbsp nut milk for blending (45 g)
Filling
- 2 tbsp nut/seed butter for filling (32 g)
- (optional) sprinkle of granola or nuts
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- Blend dates, nut butter, oats, cinnamon, baking soda until meal like.
- Add enough nut milk to turn it into cookie dough.
- Scoop and make balls between your palms, flatten gently and make a thumbprint.
- Bake 10 minutes. Push the thumbprints down again after baking if necessary.
- Cool and fill the dent with nut butter. Optionally sprinkle some nuts/seeds or granola. Yum!
- Refrigerate to set.
Notes
- You can make the cookies without a blender or having to deal with dates. Use 1/2 mashed banana instead of dates, use quick oats, and add 1/4 cup (brown/coconut) sugar. Stir these together with the rest of the cookie dough ingredients to make your cookie dough. They’re still super yummy!