Raw Thumbprint Breakfast Cookies (GF, vegan)

IMG_0241 Amy:

You know those shortbread cookies that have the indent in the middle that’s usually filled with jam?  Well these are not them…but inspired by them!  But they are delicious, nutrition and quite easy to make!  Plus they only have 5 ingredients, huzzah!  They can even be eaten for breakfast because it is what you’d be eating anyway…oats, nut butter, berries, seeds….. I decided to make them with sunflower seed butter to change it up a bit and since my nut-allergic-mother was up to visit.  Quite tasty!

They taste just a great with any other nut or seed butter, I even made them with 1/2 cup pecans and it was fabulous!

Ingredients:

1 cup of oats (wheat free if necessary)

1/3 cup sunflower butter, pumpkin seed butter, peanut/almond butter OR 1/2 cup nuts like pecans or walnuts

2 tbsp honey/water (or less depending on taste preference and how dry the dough is)

Jam:

1/2 cup berries (I used a thawed frozen berry blend)

1 1/2 tbsp chia seeds

Directions:

1. Process the oats in a food processor until a fine powder or flour.

2. Add seed or nut butter and honey. Mix in food processor until well incorporated.

3. Take about 2 tbsp worth of “dough” and form into a round flat shape, pressing to make an indent in the middle of the cookie.  Place on parchment paper lined container and continue with remaining dough.  I made about a dozen.

4. Process thawed berries and chia seeds until well blended.  Allow to thicken for about 5 minutes.  It should start to look like jam.

5. Spoon jam mixture into the indents of each cookie.  Refrigerate and jam will firm up even more.  Enjoy your healthy treat!

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