4-Ingredient Banana Oat Thumbprint Cookies with Fruit Jam
These whole food thumbprint cookies are so delicious and fun to make! We're using my super simple banana oatmeal cookie base with no added fat, oil or sugar. Fill them with your favorite flavor of store-bought or homemade jam, jelly or preserves.
Servings: 4
Calories: 151kcal
Ingredients
- 2 bananas ripe and spotty, mashed, about 200g
- 1 cup rolled oats old fashioned or quick cooking
- 1 teaspoon vanilla extract
- ¼ cup fruit jam jelly or preserves
Instructions
- Preheat oven to 350℉. Peel and mash bananas in a medium bowl with a potato masher or fork. Make sure they are well-mashed, almost pureed.2 bananas
- Stir in vanilla extract and rolled oats. Set aside for a few minutes to allow the oats to soak up the moisture. If the batter is still very wet or thin, add 1-2 tablespoons of oats.1 cup rolled oats, 1 teaspoon vanilla extract
- Line a baking tray with parchment paper or a silicone baking mat. (Cookies will stick if you skip this step, so don't skip it!).
- Drop 8 spoonfuls of batter onto the cookie sheet and then shape with your fingers into mounds. Press your thumb into the center to form a little well in the center of each cookie to hold the jam. (Keep in mind that the cookies do not spread out while baking, so shape them into the width and height you want them to be.) This recipe will make about eight medium, 3-inch wide cookies.
- Using a small spoon, add jam to the center of each cookie.¼ cup fruit jam
- Bake cookies for 20 minutes, or until the sides are firm to the touch.
- Remove from oven and allow to cool slightly before enjoying. Use a spatula to remove them from the parchment paper.
Nutrition
Serving: 2cookies | Calories: 151kcal | Carbohydrates: 35g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 2mg | Potassium: 296mg | Fiber: 4g | Sugar: 13g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
