Imagine biting into a cookie so deliciously wholesome that it transforms your entire breakfast routine! These Apple Oat Blackberry Jam Thumbprint Breakfast Cookies are not just another sweet treat – they're a nutritious, mouth-watering morning miracle that combines the hearty goodness of oats, the subtle sweetness of maple syrup, and the burst of fruity blackberry jam. Perfect for busy mornings or a leisurely weekend brunch, these cookies will make you look forward to breakfast like never before!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup blackberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of rolled oats, 1/2 cup of almond flour, 1/4 teaspoon of salt, and 1/2 teaspoon of cinnamon. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, mix together 1/4 cup of maple syrup and 1/2 cup of unsweetened applesauce until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir until all the ingredients are well combined and a dough forms. The mixture should be slightly sticky but manageable.
- Using your hands, scoop out about 1 tablespoon of dough and roll it into a ball. Place the dough ball on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Once all the dough balls are placed on the baking sheet, use your thumb or the back of a spoon to create a small indent in the center of each cookie.
- Fill each indent with approximately 1 teaspoon of blackberry jam. Be careful not to overfill, as the jam may spill over while baking.
- Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cookies are lightly golden around the edges.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Apple Oat Blackberry Jam Thumbprint Breakfast Cookies warm or at room temperature. They can be stored in an airtight container for up to a week.
Tips
- Use rolled oats instead of quick oats for better texture and a more substantial cookie.
- Make sure your applesauce is unsweetened to control the overall sweetness of the cookie.
- When creating the thumbprint, use the back of a small spoon for a more uniform indent.
- Don't overfill the jam center – a teaspoon is just right to prevent overflow during baking.
- Let the cookies cool completely on the wire rack to help them set and develop a perfect texture.
- For a variation, try different types of jam like raspberry or strawberry.
- These cookies can be made ahead and stored in an airtight container for up to a week, making meal prep a breeze!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
