Healthy Raspberry Thumbprint Breakfast Cookies

These healthy cookies are perfect for breakfast.
And seriously, who doesn't want cookies for breakfast?!?!

They have limited ingredients, making them a great whole food breakfast/snack that won't spike blood sugar levels. The complex carbohydrates in the rolled oats, combined with the chia seeds which are a good source of fibre, makes these delicious cookies great for balancing hormone levels in women.

Yield: 12 cookies
Time: 25 minutes

Ingredients:

• 2 cups rolled oats (use certified gluten-free if necessary)
• 2 ripe large bananas
• 3 tablespoons chia seeds
• 1 teaspoon true cinnamon
• 1/8 teaspoon sea salt
• 3 tbsp raspberry jam
• 1 tsp Yoni Superfood Tonic

Recipe note: These cookies are not overly sweet. Taste the dough (it's safe to eat raw!) and if desired, add 1-3 tbsp of coconut sugar until your taste preference is met.

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a food processor, add the oats and pulse until a coarse meal forms.
3. Add the mashed banana, chia seeds, cinnamon, and salt into the food processor and pulse until combined. The dough mixture will be wet and dense.
4. Using a retractable ice cream scoop or a spoon, scoop the dough into 12 mounds. With the palm of your hand, lightly flatten the dough, then press your thumb into the centre of each cookie to create a well. (If you want to create hearts, use your pointer finger twice to make the well look like a little heart!)
5. In a small bowl or ramekin, mix the Yoni superfood tonic with the raspberry jam. Then fill each cookie well with the jam.
6. Bake cookies at 350°F for 12-13 minutes, until the cookies are slightly firm on the outside, but soft and doughy in the middle. Transfer cookies to a cooling rack for 20 minutes before transferring to an air tight container.