These chia jam thumbprint oatmeal cookies are perfect for toddlers! Soft, protein-packed oatmeal cookie base, chia jam filling, and fun design—perfect for a nutrient-packed toddler snack!
¼cup4 tablespoon peanut or almond butter or sub melted butter or coconut oil
3tablespoonmaple syrup or mashed banana for no added sugar option½ banana, about ⅓ cup
1½teaspoonvanilla extract
1teaspoonbaking powder
pinchof salt
2tablespoonTiny Sprouts Brain Booster can omit if needed for allergies
chia jam
2cupsfrozen berries
2-3tablespoonchia seeds
1tablespoonmaple syrup optionalomit for no added sugar
½teaspoonvanilla extract
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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!
Nutrition information is an estimate and may vary based on ingredients used.Scroll up to see substitution options.If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them!
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