H.E.A.L.T.H.Y. Eats: Flourless Thumbprint Breakfast Cookies

Kristina Marinkovich, author of the cookbook H.E.A.L.T.H.Y Eats, shares a recipe for Flourless Thumbprint Breakfast Cookies.  


Flourless Thumbprint Breakfast Cookies

Find original recipe at Ambitious Kitchen 


1 cup mashed ripe banana (2 large)

2 cups rolled oats (use certified gluten-free if necessary)

3 tbsp ground flax seed

1tsp cinnamon

1/8 tsp fine grain sea salt or Pink

Himalayan salt

8 tsp jam – sugar free & flavor of your choice

peanut butter (or almond or sunflower seed butter), for serving (optional) 

Preheat oven at 350 degrees and line a baking sheet with parchment paper.  In a food processor, add the oats and pulse until a coarse meal forms.  In a large bowl mash the banana.  Stir in the rest of the ingredients, except the jam and nut butter.  The mixture will be very wet and dense.  With a retractable ice cream scoop or a spoon, scoop the dough into 8 mounds.  The cookies do not need to be spaced apart on the baking sheet, as they don’t spread out.  Press your thumb or small spoon into the center of each cookie to create a well.  Fill each well with one heaping tsp of jam.  Bake cookies at 350 degrees for 8-10 minutes, until the cookies are slightly firm, but soft and doughy in the middle.  Then return to oven for 2-3 more minutes.  This allows the jam to set.  Transfer the cookies to a cooling rack for 10 minutes or so.  


Get your copy of Kristina's "H.E.A.L.T.H.Y. Eats" cookbook today by email. All proceeds from Kristina's book sales will go towards purchase of stationary bikes to be donated to area schools as a part of the "Read and Ride" program. Kristina's goal is to start a program in every school district and Catholic school in the area.

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