Cookies are basically a toddler food group, right??
These Chia Jam Thumbprint Oatmeal Cookies are soft, naturally sweet, and filled with a homemade berry chia jam that gives big Fig Newton energy (anyone else grow up on these?!). They’re a fun little treat to keep around during the week when you want something easy to grab that feels just a little extra special!
The texture is soft enough for little ones, the ingredients are simple, and the berry center gives a little boost of fiber and fat thanks to the chia seeds and oatmeal cookie base. Just real food that tastes good and works for the whole fam!
This is also a great low-pressure opportunity to involve your toddler in the kitchen. Pressing the thumbprints into the dough is a simple, sensory-friendly step that gives them ownership in the process—and can spark more curiosity around the food they helped make. You can even let them spoon in the jam themselves, choosing how much to add. Giving them a role in creating the cookie helps build trust at the table and makes the experience feel fun and playful, not pressured. Every little press and scoop is a chance to explore something new.
This was inspired by my mini fruit pizza oatmeal cookies that your toddler will also love! Mix and match the fruit to get different flavor profiles.
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Ingredients
These ingredients were chosen to create a snack that’s fun, nourishing, and toddler-friendly! The almond flour and oats give the cookie base a soft texture with fiber, protein, and healthy fats, while the Tiny Sprouts Brain Booster adds extra omega 3 ALA & DHA, iron and prebiotic fiber to support growing brains and bodies. And instead of using store-bought jelly, we’re going with a simple chia jam that’s lower in sugar but still packs in fiber, protein, and those healthy fats thanks to the chia seeds!
For the Base:
- almond flour
- rolled oats
- egg (or egg substitute)
- peanut butter (or sub with other nut/seed butter or melted butter)
- mashed banana (for no added sugar option) or maple syrup
- vanilla extract
- baking powder
- pinch of salt
- Tiny Sprouts Brain Booster (use code TIFF10 for 10% off)
For the Chia Jam:
- frozen strawberries (or fresh)
- chia seeds
- maple syrup (optional)
- lemon juice (optional)
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment. In a bowl, combine almond flour, oats, egg, peanut butter, mashed banana or maple syrup, vanilla, baking powder, salt, and Tiny Sprouts Brain Booster. Mix until a soft dough forms.
- Step 2: Scoop dough and roll into 1½-inch balls, then slightly flatten into circles on the baking sheet. Press tiny thumbs or pinky into the cookie making a print for the jam.
- Step 3: Add the jam in print marks.
- Step 4: Bake for 8–12 minutes, or until lightly golden. Let cool completely.
homemade chia jam:
- add 2 cups frozen fruit (any kind — berries, cherries, peaches) to a small saucepan (honestly can even microwave!)
- simmer until soft, mash it up with a fork
- stir in 2–3 tablespoon chia seeds (I use 3 for that thicc texture)
*optional: 1–2 tablespoon maple syrup or honey for sweetness (skip for under 2)
Let it cool, store in the fridge to thicken — that’s it (keeps for about 1 week in the fridge or 3 months in the freezer — freeze in ice cube tray for easy single serve portions). It takes 5 minutes, no added sugar, and we eat it up like it’s the reg jelly!
Hint
These cookies are done when the edges are just barely golden — don’t wait for them to brown like traditional cookies or they’ll dry out. They firm up as they cool, so pull them a little early and let the magic happen on the pan!
Substitutions
These are already naturally gluten-free if using gluten-free rolled oats, here are some other substitutions you can try:
- almond flour → try oat flour or whole wheat flour (texture may vary, I would use 1 cup vs the 1 ½ cups)
- maple syrup → sub with mashed banana or applesauce
- peanut butter → almond, cashew, sunflower seed, or any type of nut/seed butter (or swap with melted butter)
- egg → sub with flax or chia egg, unsweetened applesauce, mashed banana, or other egg replacement of choice
Variations
Get creative with these and change out the filling you use!
- blueberry lemon – swap the berries for blueberries and add a squeeze of lemon to the jam
- apple cinnamon – fill with warmed applesauce and a sprinkle of cinnamon for a cozy twist
- nut butter swirl – add a tiny dollop of peanut or sunflower seed butter under the jam
- pumpkin spice – mix a spoonful of pumpkin purée with cinnamon for a fall-inspired center
- nutella delight – drizzle nutella in the thumbprints
- chocolate chip – press a few mini dark chocolate chips into the center before baking
- banana slice – mash banana or place a thin slice in the thumbprint
- date caramel – blend soaked dates with a splash of milk and vanilla for a naturally sweet filling
- cream cheese center – pipe cream cheese in the thumbprints
See this fruit pizza version of this recipe on my blog!
How To Serve
- snack plate – pair with fruit, cheese, and crackers
- breakfast side – serve with scrambled eggs and berries
- cookie sandwich – spread with nut or seed butter
- yogurt topping – crumble into full-fat Greek yogurt
- lunchbox treat – pack as the “fun food” with their meal
Equipment
You will need a mixing bowl, measuring cups, baking sheet + parchment paper, mini cookie scoop (optional), and pot to make the chia jam.
Storage
Store in the fridge for up to 1 week. You can freeze for up to 2 months.
Tiff's Tip
If your toddler’s not into jam yet, try filling a few with a mashed banana, a little peanut butter, Nutella, or even just leave a few plain! Starting with what’s familiar builds trust—and they might surprise you by reaching for the “jelly one” next time!
FAQ
Yes, you can totally make these chia jam thumbprint oatmeal cookies egg-free! Swap the egg for a flax egg (1 tablespoon flaxseed + 2.5 tablespoon water) or 3 tablespoon mashed banana or applesauce.
Yes! Freeze in a air-tight container for up to 2 months.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Easy Chia Jam Thumbprint Oatmeal Cookies
Ingredients
cookie base
- 1½ cups almond flour
- ½ cup rolled oats
- 1 egg or substitute
- ¼ cup 4 tablespoon peanut or almond butter or sub melted butter or coconut oil
- 3 tablespoon maple syrup or mashed banana for no added sugar option ½ banana, about ⅓ cup
- 1½ teaspoon vanilla extract
- 1 teaspoon baking powder
- pinch of salt
- 2 tablespoon Tiny Sprouts Brain Booster can omit if needed for allergies
chia jam
- 2 cups frozen berries
- 2-3 tablespoon chia seeds
- 1 tablespoon maple syrup optional omit for no added sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- In a saucepan, simmer the frozen berries until soft enough to mash. Mash well, then stir in the chia seeds, sweetener (if using), and vanilla extract (if using). Let cool to thicken.
- In a bowl, combine almond flour, oats, egg, peanut butter or oil, maple syrup or banana, vanilla, baking powder, salt, and Tiny Sprouts Brain Booster. Mix until a soft dough forms (if it's too sticky/loose then add more almond flour).
- Scoop dough and roll into 1½-inch balls, then flatten into circles on the baking sheet. Press little thumbprints into the dough, then fill with chia jam (or filling of choice).
- Bake for 8-12 minutes, or until lightly golden. Let cool completely and enjoy!
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