On a recent trip to the States, I came across "The Vegucated Family Table" by Marisa Miller Wolfson and Laura Delhauer. Though not a vegan myself, I was intrigued by the book's focus on recipes for babies, kids, and toddlers and the emphasis on using natural sweeteners and creatively incorporating highly nutritious ingredients. I discovered while on maternity leave with my son, that I actually love cooking from a cookbook. There's something refreshingly simple about have one recipe in front of you and not having 1000 to choose from through your Google. So I bought the book and have been making my way through it, trying different recipes, adapting and making modifications and adjustments as I do, and having little J-man and his dad as my taste-testers! J-man now has a learning tower and loves to "help" me in the kitchen which has been a lot of fun. He loves standing at the counter in his little stool and playing with whatever objects are within his reach. Today his tower was positioned beside the sink while I made a pot of soup and he entertained himself by dropping everything he could get his hands on into the sink then asking for them back when he had nothing left to drop!
Anyways, after the soup was ready and J-man returned to his playroom, I whipped up a batch of these Thumbprint Breakfast Cookies, featured in the Vegucated cookbook. I love the simplicity of this recipe and it's high yield (the book says 18 cookies, but I easily can get 24-30 cookies in a batch). This recipe is a delicious, moist, and nutritious snack, a nice little addition to the breakfast plate, or a quick on-the-go breakfast. J-man loves these and asks for "breakfast cookies" at any time of day! Though I try to limit him to one of any baked treat a day - even though they are always nutritious. I am trying to teach him temperance - a virtue I personally struggle with when it comes to baked goods! According to the book, "one of these cookies supplies almost 30 percent of the protein recommendation for a one-to-three-year-old, along with generous amounts of iron and zinc." I think that definitely justifies having a "cookie" for breakfast!
Thumbprint Breakfast Cookies
Description
These thumbprint breakfast cookies are a delicious, moist, and nutritious snack, a nice little addition to the breakfast plate, or a quick on-the-go breakfast.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet.
- Prepare flax egg: In a small bowl or cup, combine the flax meal and 6 tablespoons of water and refrigerate until the mixture has thickened to an “eggy” texture, about 5 minutes.
- Mix dry ingredients: In a medium bowl, whisk together the oats, oat flour, almond flour, baking powder, baking soda, salt, and cinnamon (optional).
- Combine flax egg and dry ingredients: Add the flax “egg” to the dry ingredients and stir until combined.
- Mash the bananas: Mash the bananas on a plate.
- Mix wet ingredients: In another medium bowl, mix the mashed bananas, peanut butter, melted coconut oil (or butter), maple syrup, and vanilla. Stir well until fully combined.
- Combine wet and dry mixtures: Mix in the flax “egg” flour mixture.
- Form the cookies: Drop the dough onto the baking sheets using a tablespoon. The dough will be sticky.
- Make thumbprints: Use a wet finger or the back of a spoon to make a “thumbprint” in the center of each cookie.
- Fill thumbprints: Fill each thumbprint with about 1 teaspoon of the jam.
- Bake: Bake until the cookies are lightly golden brown, about 13 minutes. (See note on baking time.)
Notes
Storage: These cookies are quite moist, store them in the refrigerator for maximum shelf life (up to five days). Store on the counter in an airtight container for up to 3 days.Special Diet: These cookies are vegan – egg-free, dairy-free, and gluten-free. If a vegan diet is not a requirement, feel free to sub the coconut oil for melted butter, or the flax eggs for two regular eggs.
To make this recipe nut-free, sub almond flour for ½ cup oat flour and replace peanut butter with tahini.
Baking Time: If using parchment paper, limit baking time to 13 minutes as the cookies will darken on the bottom more quickly. If using silicone baking sheets, bake for 13-15 minutes, check and bake for 1-2 minutes if they are not yet golden brown.
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