Apple & Oat Blackberry Jam Thumbprint Breakfast Cookies |

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies


  • 2 cups rolled oats
  • 2 tablespoons chia seeds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg 1/4 tsp if fresh
  • 1/4 teaspoon salt
  • 1 large tart apple shredded*
  • 6 large soft dates 1/2 cup, seeds removed
  • 60 ml / 1/4 cup non-dairy milk
  • 3 tablespoons sunflower or olive oil
  • 12 teaspoons blackberry jam


  1. Preheat your oven to 175C / 350F and grease a baking sheet or line it with parchment paper.
  2. Place the oats, chia, cinnamon, baking powder, nutmeg, and salt in a large bowl and stir to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.