Breakfast Thumbprint Cookies

Print Recipe

5 from 2 votes

These blood-sugar-stabilizing cookies are perfect for breakfast.

Prep Time10

Cook Time15

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: breakfast cookies, cookies, easy recipes, low sugar, no added sugar, oatmeal, plant-based, raw vegan, small-batch, thumbprint cookies, thumprints, vegan

Servings: cookies

Calories: 78kcal

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!

Nutrition