Oh She Glows PB&J Thumbprint Breakfast Cookies
These little gems are fast and nutritious and great way to have your oats for breakfast on the go. I used fig jam but any jam will work well. To finish the cookie, place smooth peanut butter in a plastic bag, cut a small hole in the corner of the bag and then pipe the peanut butter over the cookie.
This recipe comes from Angela Liddon’s new cookbook “Oh She Glows Everyday.”
Enjoy!
Ingredients
- 2 cups thick cut rolled oats
- 1 cup mashed ripe banana
- 3 Tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 1/8 tsp fine sea salt
- 1/4 smooth peanut butter
- 8 teaspoons of your favorite jam.
Instructions
- Preheat oven to 350 and line a cookie sheet with parchment paper.
- Place the oats in a food processor and pulse until oats are coarsely chopped. Remove oats to a large bowl.
- Add banana, chia seeds, cinnamon, and salt to combine. The mixture should be wet and dense.
- With an ice cream scoop, scoop mixture and place on the cookie sheet. Press your thumb in the center of the cookie and repeat for the rest of the batch.
- Place a teaspoon of jam in the well that you created with your thumb.
- Bake cookies for 11-13 minutes until slightly firm, but still soft and doughy in the middle.
- Transfer to a rack and cool for ten minutes before piping the peanut butter on top.