Apple & Oat Blackberry Jam Thumbprint Breakfast Cookies
Gluten free oatmeal thumbprint breakfast cookies filled with blackberry jam make a nice autumn treat. These sugar free cookies are sweetened with apple and dates, and they're vegan to boot.
Course Breakfast, Snack
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 12cookies
Ingredients
2cupsrolled oats
2tablespoonschia seeds
2teaspoonsground cinnamon
1teaspoonbaking powder
½teaspoonground nutmeg1/4 tsp if fresh
¼teaspoonsalt
1large tart appleshredded*
6large soft dates1/2 cup, seeds removed
60ml/ 1/4 cup non-dairy milk
3tablespoonssunflower or olive oil
12teaspoonsblackberry jam
Instructions
Preheat your oven to 175C / 350F and grease a baking sheet or line it with parchment paper.
Place the oats, chia, cinnamon, baking powder, nutmeg, and salt in a large bowl and stir to combine.
Blend the dates in a food processor until a smooth paste forms, then add the milk and oil. Blend again until everything is fully incorporated.
Add the date mixture and the shredded apple to the bowl with the dry ingredients and mix until the dough sticks together easily. You will likely have to use your hands as it's difficult to mix.
Form approximately equal balls of dough, about 2 tablespoons per cookie. Place on the cookie sheet (they won't spread so don't worry about leaving too much space between them) and use your thumb to make an indent in the centre of each cookie. You may need to gently push the sides back into place after making the thumbprint.
Fill each thumbprint with a teaspoon of jam, and bake the cookies for 10-12 minutes. Remove from the oven and cool for ten minutes before moving them to a rack to cool completely. Store on the counter for up to three days or in the fridge for a week.