Vegan Raspberry Thumbprint Breakfast Cookies

Vegan Raspberry Thumbprint Breakfast Cookies

This Saturday night got a little crazy and wild with these breakfast cookies. I’m talking, mashed bananas off the hizzle, chia seeds like WOAH, and raspberry jam’ming all night to the sound of the raging party happening next door. I know, I know. Christine, you need to calm down a little.

These are the latest creation to come out of my college kitchen and are born from a situation I find myself in pretty often. Imagine this scenario: you wake up after a long exhausting night of sleeping, stumble to the kitchen in a hunger-induced stupor, and start the coffee pot. Then, you’re hit by a wave of NEED-TO-EAT-NOW emotions. What should you do?! Well, if you were smart, you would have baked up a batch of these super easy and nutritious raspberry thumbprint breakfast cookies and VOILA! The perfect “treat” to help satisfy that morning sweet tooth.

Vegan Raspberry Thumbprint Breakfast Cookies

These babies are made healthy with the use of a combination of whole wheat flour and oats as the base, a super ripe banana and egg to hold everything together, a pat of tart raspberry jam, and river drizzle of peanut butter. I add in just a teeny tiny but of light brown sugar to up the sweetness a bit, but other than that, all the sugar in these cookies are natural!

One thing to keep in mind (as with all healthified recipes) is that this recipe is by no means your standard bakery-style chocolate chip. It’s not loaded with butter and fat and sugar and subsequently will not taste like one of those decadent desserts, but rather is a filling, slightly sweet, and packed with lots of healthy goodness. If you’re someone who likes to eat a cookie-a-day (like me), these cookies are a great substitute to have your cookies and eat em too!

Vegan Raspberry Thumbprint Breakfast Cookies

*Recipe inspired from Oh She Glows

5.0 from 1 reviews
Raspberry Thumbprint Breakfast Cookies
Prep time
Cook time
Total time
Serves: 12
  • 1 large ripe banana
  • 1 tsp vanilla extract
  • ¾ cup oats
  • ½ cup whole wheat flour
  • 1 pinch salt
  • ½ tsp cinnamon
  • 1 tbsp chia seed
  • 2 tbsp light brown sugar
  • 6 tsp raspberry jam
  • nut butter for drizzling
  1. Preheat oven to 350 degrees.
  2. In a mixer or by hand, cream the banana until mashed and no big lumps remain. Mix in the vanilla extract.
  3. Add in the oats, whole wheat flour, cinnamon, chia seeds, and brown sugar. Stir till combined.
  4. On a parchment paper-lined baking sheet, add tablespoon-sized balls of dough a few inches apart. Using your thumb, make a small imprint in the middle of each one and fill with ½ tsp of jam.
  5. Bake for 10 minutes or until cookies are set. Let cool, then drizzle with your nut butter of choice.



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  1. says

    These look totally adorable, Christine. And egg-free at that? Sign me up! I’m not even a real cookie person to begin with – I know, I know, but there’s always chocolate around ;) – but I can see how these would change my thoughts.
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  2. says

    *drooooooool* and a good morning to ME! Haha I totally just ate a delicious waffle but holy smokes, I need this like rightnow.
  3. says

    Glad it’s not just me who has cookie cravings pretty much 24/7! (Well, maybe slightly less than 24 since I do sleep…on occasion….but I’ve been known to have cookie dreams, too :))

    These look incredibly good! Love the PB & J combo :)
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  4. says

    If it involves breakfast or cookies (preferably both), you can ALWAYS count me in. As someone who is willing to eat cookies 24/7, this post is already bookmarked!!
  5. says

    Breakfast is my favorite meal of the day, I am always so excited to wake up knowing I will have something delicious to eat. These cookies would definitely get me out of the bed faster, they look super yummy with all that peanut butter and raspberries on top!