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Apple & Oat Raspberry Jam Thumbprint Breakfast Cookies
Recipe by Greg S.
How About Them Apples
I love these thumbprint cookies because they use Jam, have oats and apples. They make for great afternoon snacks and you can of course use any other type of jam if you'd prefer (I used Raspberry, but the original recipe called for Blackberry). Next time I'll go out and buy some blackberry jam, but I only had Raspberry at the time when I first made them. I stumbled upon this recipe will browsing the blog Occasionally Eggs. Alexandra makes some amazing food! The photo I used is hers too - she takes much better pics than me.

  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.
  • rolled oats x 2 cup
  • chia seeds x 2 tablespoon
  • Ground cinnamon x 2 teaspoon
  • Baking powder x 1 teaspoon
  • Ground nutmeg x 1/2 teaspoon
  • Salt x 1/4 teaspoon
  • Apple (shredded) x 1
  • 6 Large soft dates, seeds removed x 1/2 cup
  • non-dairy milk x 1/4 cup
  • olive oil x 3 tablespoon
  • raspberry jam x 12 teaspoon

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