Thumbprint Breakfast Cookies

This Thumbprint Breakfast Cookies recipe is easy, nourishing, and made with just a handful of simple ingredients you probably already have in your kitchen. It’s one of those cozy, go-to recipes that feels like a little gift to yourself on a busy morning.

These cookies are naturally sweet from ripe banana and a touch of maple syrup, filled with wholesome oats and almond butter, and finished with a fruity jam center that makes every bite feel special.  These thumbprint breakfast cookies come together in no time and taste like something you’d find in a cozy little bakery.

If you love this kind of cozy breakfast idea, check out my Banana Cranberry Breakfast Cookies or these Cherry Almond Breakfast Cookies too—they’re just as easy, hearty, and perfect for busy mornings.

Why You’ll Love This Thumbprint Breakfast Cookies Recipe

• Naturally sweetened with ripe banana and maple syrup. These cookies are free from refined sugar but still taste delightfully sweet, thanks to natural sweeteners.
• Super simple to make with just one bowl. Less mess means more time to enjoy your morning. Just mash, mix, scoop, and bake.
• Wholesome and filling. The combo of oats, chia seeds, and almond butter provides fiber, protein, and healthy fats to keep you satisfied longer.
• Perfect for meal prep. Bake a batch ahead of time and have breakfast ready all week long.
• Customizable with your favorite jams and mix-ins. Change the flavor profile any time with whatever you have on hand.
• Kid-approved and school lunchbox-friendly. Little hands love the jammy center, and you’ll love that they’re actually good for them.

Ingredients Needed For Thumbprint Breakfast Cookies

• Ripe banana. This acts as both a natural sweetener and binder. The riper the banana, the sweeter your cookies will be.
• Rolled oats. Old-fashioned rolled oats give the cookies a chewy texture and help provide fiber that keeps you full. Quick oats will work in a pinch but may change the texture slightly.
• Chia seeds. These little seeds help bind the cookies and add omega-3s, fiber, and protein. They also create a subtle crunch.
• Almond butter. This adds richness and healthy fat. Use a natural, creamy almond butter for the smoothest texture.
• Maple syrup or honey. A touch of liquid sweetener balances the flavors and enhances the overall taste. Either one works beautifully.
• Cinnamon. For warmth and subtle spice. Ground cinnamon pairs so well with banana and oats.
• Vanilla extract. Just a splash adds depth and brings out the sweetness naturally.
• Fruit jam. Use your favorite jam—raspberry, strawberry, apricot, or even fig. Choose one with minimal added sugar if you prefer to keep things on the healthier side.

How I Make Thumbprint Breakfast Cookies

(This is a quick overview of how I make Thumbprint Breakfast Cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat the oven. Set it to 350°F and line a baking sheet with parchment paper.
2. Mash the banana. Use a fork until it’s smooth and creamy—no lumps.
3. Add dry ingredients. Stir in the oats, chia seeds, cinnamon, and a pinch of salt if you like.
4. Mix in wet ingredients. Add almond butter, maple syrup (or honey), and vanilla extract. Stir until everything is evenly combined.
5. Scoop and shape. Scoop the dough into small balls, roll between your palms, and gently press down to flatten. Use your thumb or the back of a spoon to create a small well in each.
6. Add jam. Spoon about 1/2 teaspoon of jam into each well. Don’t overfill or it may bubble over.
7. Bake. Pop them in the oven for 12 to 14 minutes until lightly golden and set.
8. Cool and store. Let cool on a wire rack. Store in an airtight container at room temperature for a few days or refrigerate for up to a week.

Thumbprint Breakfast Cookies Recipe Variations

Nutty Crunch. Fold in chopped walnuts, pecans, hazelnuts, or even almonds. They add a delightful crunch and a dose of healthy fats that work beautifully with the soft texture of the cookie.

Fruity Boost. Stir in chopped dried fruit like cranberries, cherries, apricots, or raisins. These give little bursts of chewiness and natural sweetness in every bite.

Sweet Tooth Upgrade. Add a handful of white chocolate chips or mini dark chocolate chips. It gives the cookies more of a dessert vibe while still keeping things wholesome.

Coconut Dream. Mix in a bit of unsweetened shredded coconut for a tropical flair and an extra chewy texture that pairs especially well with pineapple or mango jam.

Jam Swap. Change the mood of your cookies just by switching up the jam! Apple butter is cozy and fall-perfect, while mango or peach preserves bring sunny, summery energy.

Chocolate Indulgence. Not in the mood for jam? Add a dollop of chocolate hazelnut spread or even peanut butter in the center. It gives a dessert-for-breakfast vibe without going overboard.

Citrus Glow. Add 1 teaspoon of orange or lemon zest to your dough. The bright citrus oils wake up the flavor and work wonders with berry jams.

Thumbprint Breakfast Cookies Recipe Substitutions

• Nut-free: Swap almond butter with sunflower seed butter or tahini.
• Vegan: Use maple syrup instead of honey.
• Gluten-free: Make sure your oats are certified gluten-free.
• No chia seeds? Sub with flaxseed meal or leave them out entirely—your cookies will still hold up well.

Storing / Freezing Thumbprint Breakfast Cookies

Store these cookies in an airtight container at room temp for 3 to 4 days. For longer storage, refrigerate for up to a week. You can also freeze them for up to 3 months; just thaw overnight or warm in the microwave before serving.

Best Jams for Thumbprint Breakfast Cookies

When it comes to filling these cookies, not all jams are created equal. Here’s what I look for:

Raspberry or Strawberry Jam. These are classic go-to choices. Look for organic or low-sugar versions like Bonne Maman or Crofter’s Organic. They have bright berry flavor without being overly sweet.

Apricot Jam. A smooth and slightly tart option that complements the nuttiness of almond butter really well. St. Dalfour and Trader Joe’s have great options.

Fig or Plum Jam. These deeper, richer jams bring a fall or winter twist. They’re less sugary and more nuanced, perfect for cozy mornings.

Apple Butter. While not a jam per se, it’s an excellent seasonal alternative and gives the cookie an apple-pie vibe. Try Musselman’s or homemade versions if you can.

Mango or Peach Preserves. These tropical and sunny spreads add a fresh twist that pairs beautifully with shredded coconut or citrus zest in the dough.

Make-Ahead Tips for Busy Families

These Thumbprint Breakfast Cookies are a lifesaver when mornings are chaotic. Here’s how I plan ahead:

• Double the batch. They freeze beautifully, so make more than you need.
• Pre-scoop the dough. Roll them into balls, thumbprint and all, and freeze on a tray. When ready to bake, just pop them into the oven from frozen and add an extra 1–2 minutes of bake time.
• Refrigerate the dough. You can store the prepared dough in the fridge for up to 48 hours before baking.
• Store smart. Use airtight containers and layer with parchment to prevent sticking. Pack a few in snack bags for lunchboxes or desk drawers.

Gluten-Free and Vegan Modifications

Yes, these Thumbprint Breakfast Cookies can be tailored for almost any dietary need:

• Gluten-Free. Make sure your rolled oats are certified gluten-free. Bob’s Red Mill is a great brand.
• Vegan. Use maple syrup instead of honey and ensure your jam doesn’t contain gelatin.
• Nut-Free. Use sunflower seed butter or tahini in place of almond butter. Just note the flavor might be slightly stronger.
• Egg-free and dairy-free. These are naturally egg-free and dairy-free, so they’re already perfect for anyone avoiding those allergens.

FAQs About Thumbprint Breakfast Cookies

More Healthy Breakfast Cookies

Print