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Summertime Banana Oatmeal Thumbprint Cookies

I can never get enough fresh berries in the summer. Sometimes I have the patience to make them into jam, other times I snack on them until I'm sick. Other times, I lather them onto my favorite oatmeal cookies and turn them into fancy feeling thumbprints!


These cookies use the base of our favorite Skintrack Banana Oatmeal Cookies, adding a big dollop of jam to the center for a sweet summery kick, and some optional nuts and seeds for a little crunch on the outside.


I love keeping a bunch of these on hand as a light summer breakfast when I'm rushing out the door, a late afternoon snack, or a tasty trail treat. I packed a few of them in a sturdy container for an all-day bike ride and they held up really well. Strawberry and raspberry are my favorite iterations (blackberries too, once they're ripe in a few weeks!), but feel free to experiment with any jam on hand. I bet layering a little drop of peanut butter underneath the jam would be delicious too. Sky's the limit!



Ingredients


  • 2-3 medium ripe bananas

  • 1 cup oat flour

  • 1/2 cup oats or ancient grain oatmeal mix (for texture and health!)

  • 1 Tbsp. chia seeds

  • 1/2 cup chopped walnuts and pumpkin seeds (can sub any other nut or seed)

  • 1/4 tsp. salt

  • 1/2 tsp. cinnamon

  • 1/2 tsp. vanilla

  • 1/2 cup your favorite jam (any will do!)

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

  2. Mash the bananas with a fork or masher.

  3. Add oat flour, and stir well.

  4. Add the rest of the ingredients except for the jam and stir until everything is well mixed.

  5. Let the dough sit for at least 15 minutes (on the counter or in the fridge).

  6. Spoon out dough onto your baking sheet, making a deep well in the center of each cookie. The cookies won’t spread at all, so don’t worry too much about spacing.

  7. Add a generous dollop of jam to the center of each cookie.

  8. Bake for 11-13 minutes, or until cookies are all firmed up and no longer mushy.

  9. Store in the fridge for up to one week.






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