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Ab&j Breakfast Thumbprint Cookies With Chia Jam (flourless, Gluten-free)

Preheat oven to 350 degrees F. In a small saucepan, bring frozen berries and maple syrup to a simmer. Reduce heat to medium and continue cooking until the fruit breaks down and becomes syrupy, about 5 to 10 minutes. Mash fruit with the back of a spatula, whisk, or potato masher. If not smooth enough to your liking, let cool for a few minutes before blending in a blender or food processor. Stir in . . .

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Servings: 10

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

2 cups frozen mixed berries

2 tbsp maple syrup

2 tbsp chia seeds

2 cups quick-cooking, gluten-free oats (i use bob's red mill)

2 large ripe bananas, mashed well

1 tsp vanilla extract

1/4 cup flavored almond butter (i recommend justin's maple or vanilla almond butter)

Preparation

1Preheat oven to 350 degrees F.

2In a small saucepan, bring frozen berries and maple syrup to a simmer. Reduce heat to medium and continue cooking until the fruit breaks down and becomes syrupy, about 5 to 10 minutes. Mash fruit with the back of a spatula, whisk, or potato masher. If not smooth enough to your liking, let cool for a few minutes before blending in a blender or food processor. Stir in chia seeds, and let sit while preparing cookie batter.

3In a blender or food processor, pulse oats until a course flour forms. Transfer to a medium-sized bowl, along with mashed banana and vanilla; stir until well combined.

4On a greased, foil-lined baking sheet, drop batter by rounded tablespoons. Press thumb into the center of each dough ball a few times to create a well. Spoon about one teaspoon of chia jam into the center of each well.

5Bake until cookies are firm to the touch, about 10 to 12 minutes, .

6Let cool slightly before topping with almond butter. **I melted the almond butter for 15 to 20 seconds, then transferred to a ziploc bag with a small piece of one tip cut off to then squeeze the almond butter in a zig-zag design onto each cookie.

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