Vegan Thumbprint Breakfast Cookies

Vegan, Flourless, Gluten Free Thumbprint Cookies

Thumbprint cookies are traditionally a holiday favorite originating from Sweden. The presence of jam always brings my mind toward breakfast, so I wanted to tweak this traditional recipe, and make it something I can feel good about eating with breakfast. I love when a recipe is a simple one, with natural ingredients. These cookies are quick, (took me about 20 mins to make and bake), and easy to make. They will not leave you feeling sluggish from a sugar crash, because they do not contain any added artificial sugar. The cinnamon and the flax help maintain your blood sugar, something you need in the morning, or as a healthy snack. I like to have one with my morning green smoothie.

Ingredients

2 large bananas

1 tbsp cacao nibs

1/2 tbsp cinnamon

1 scoop chocolate protein powder

2 cups of organic oats

1 tbsp ground flax

1 tbsp vanilla extract

1 tbsp organic almond butter

1 tbsp melted coconut oil

organic jelly of your choice

Directions

Preheat our oven at 350 degrees. In a small bowl add your flax with 3 tbsp of water. Let sit for 5 minutes to allow the flax to thicken. In a large bowl, smash your bananas until completely creamy. Add the vanilla, cinnamon, coconut oil, cacao nibs, and protein powder. Then add your flax, almond butter, and the oats. Mix well with your fork. With a large spoon, scoop out your mixture and place on a coconut oiled cookie sheet. With a smaller spoon create a well in the middle of the cookie. Place in your oven for about 12 mins, until the cookies are firm.

Once the cookies are cooled, fill the middle with your jelly. These are beautifully colorful and will add great character to your breakfast table. You can jazz them up a bit by drizzling some maple frosting, or honey.