Oatmeal thumbprint cookies are the perfect compromise. A wholesome lunchbox treat for kids and a
This post was originally posted on June 4,
On days Ryan has school, I ask him what he wants me to pack him. Every single day he tells me cookies.
Every. Single. Day.
A better lunchbox option
And, I truly can’t blame the kid. I mean, he got the cookie love gene somewhere, you know? But, I refuse to pack him cookies every single day. Because duh and he’s 4. And also, I like to put on a facade of, “hey, I’m a solid, responsible parent.
That being said, it’s always fun to surprise him once in a while and throw a treat in there. On those days, he runs up to me when I go to pick him up and yells, “MOM! You gave me a cookie!!”
Which, obviously makes any and all mom guilt go away because I would give that kid just about anything if he was always that cute. Occasionally, it’s something like my Copycat Panera Chocolate Chip Cookies. Others, it’s these crazy good Banana Bread Cookies. But those are special treats.
Oatmeal thumbprint cookies for the win
Thankfully, there is a way to give him the treats he loves without having to pack his lunchbox full of sugar and empty calories.
I love making nutrient packed cookies. My kids think they’re getting a special treat. Meanwhile, I know that they’re eating something good for them.
These oatmeal thumbprint cookies are packed with whole grains, fats, and have no refined sugar. How could you go wrong with that, right?
Oh, and some sugar free jam.
Did I mention we’re also going to learn how to make JAM doing this?
Okay, not really, but a much, much easier version of jam. No canning required. This jam uses chia seeds. The teeny tiny
But instead of sugar and a teeny bit of fruit, you’ll get nothing but fruit, fiber, and fats. Here’s how to do it:
How to make chia seed jam
Chia seed jam is popular mostly because it truly only uses 2 ingredients – fruit and chia seeds. Here’s how to turn the superfood into jam for your oatmeal thumbprint cookies.
- Cook down about 2 cups of fruit. I used frozen strawberries. Once they were defrosted and soft, I mashed them up and cooked until they started to become syrupy. You still want the liquid, but not
alllllof the liquid.
- Remove from the heat.
- Starting with about 3 tablespoons, add in your chia seeds. Stir in and allow to sit for 2-3 minutes.
- If it doesn’t look like your jam is thickening enough, add another tablespoon and allow to sit, repeating until it’s the texture you want.
- Remember that as it cools the pectin in the fruit will naturally tighten up the chia seed jam.
- Taste and add sweetener (honey, maple syrup, or agave will all work wonderfully) if needed.
- Enjoy just as you would any other jam or jelly.
My favorite part about this recipe though is that it’s a really fun and simple recipe to make with your kids. A recipe that actually encourages your kids to touch the dough? Yes!
How to get kids involved making oatmeal thumbprint cookies
Thumbprint cookies are the perfect way to get kids involved in cooking! Here are some simple ways to get your kids in the kitchen with you for this recipe.
- Let kids help your measure. Younger kids will be great at counting while older kids can be guided to actually measuring the ingredients.
- Have kids mix the ingredients together. Use a large bowl with a non skid bottom.
- Using a small, spring loaded cookie scoop, let kids portion and scoop dough onto a cookie sheet.
- Let them do the thumbprinting! Have them gently press a finger (smaller hands might need 2!) into the center of the dough and add a small bit of jam.
Oatmeal Thumbprint Cookies with Chia Seed Jam
These thumbprint cookies are a fun way to get your kids baking with you! Don’t forget to rate the recipe 5 stars if you try and enjoy it!
Oatmeal Thumbprint Cookies
Oatmeal thumbprint cookies are the perfect compromise – a lunchbox treat for kids and a guilt free cookie for moms.
- .5 cup maple syrup or honey
- .25 cup nut butter
- 1 large ripe banana
- .25 cup butter
- 1 egg
- 1 tablespoon vanilla
- .5 teaspoon baking soda
- .5 teaspoon baking powder
- pinch salt
- 3 cups rolled oats divided
Chia Seed Jam
- 2 cups fruit
- 3 tablespoons of chia seeds
- sweetener as needed
- Pulverize 2 cups of oats in the food processor to create oat flour. Add in baking soda and powder and salt and pulse to combine.
- Add in last cup of oats and pulse 5-10 times to break them up.
- In a pan, melt butter and banana together. Smash as you go until smooth and beginning to caramelize.
- Remove from heat and add the nut butter (if using). Add in your egg and vanilla and whisk until smooth before adding to your dry mix. Stir well until totally combined.
- Scoop into tablespoon sized mounds into a greased or lined cookie sheet.
- Indent the center of the cookies and add about 1 teaspoon of cooled chia seed jam to the centers.
- Bake for 8-10 minutes. Allow to cool about 5 minutes on the tray before removing.
For the chia seed jam
- Cook down the fruit and mash until mostly smooth.
- Reduce until liquid is halved
- Add chia seeds and allow so sit and absorb.
- Add sweetener and more chia seeds as needed.
-Feel free to substitute coconut oil for the butter to make this recipe dairy free. -Chia seed jam can be made a few days in advanced.
Okay, so tell me – what flavors would you make chia jam out of? Do your kids like baking with you? Let me know in the comments!
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