Banana Chocolate Thumbprint Cookies
The easiest, fastest, and most nourishing thumbprint cookies. These super wholesome ingredients made the plate for our Christmas cookie spread, but honestly these cookies are great for all seasons. You can also skip the thumbprint step and just mix the chocolate chips in the dough to make delicious chocolate chip cookies.
1 c quick oats
1 large very ripe banana, sliced
3 walnut halves, chopped into small pieces
1/4 C vegan chocolate chips
1 T chia seeds
pinch of cinnamon
pinch of salt
Preheat oven to 400 degrees F (or 205 degrees C)
In large bowl combine oats, cinnamon, chia seeds, walnuts and pinch of salt.
Add sliced banana. Mash the mixture with a fork until a sticky dough is formed. This takes a bit of arm work, but it’s fun!
To form the cookies, keep a bowl of water near by to moisten your hands as you shape them. One tablespoon at a time, use your hands to form the dough into balls before flattening them. Make the thumbprint in the center with your thumb (is that obvious?!) OR use a round measuring spoon (I used 1/8 tsp to make mine).
Place the cookies on a nonstick baking sheet, silicone baking mat (found on this page) or parchment paper lined baking sheet. Add the chocolate chips to the center of each cookie. I used 3 chocolate chips per cookie, but that greatly depends on the size of chocolate chips you’re using.
Bake for 10-12 minutes. Immediately after removing from the oven use a knife or popsicle stick to swirl the chocolate. Refrigerate or freeze for at least 10 minutes to harden the chocolate. Enjoy!