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Easy Healthy Oatmeal Jam Thumbprint Cookies

How can a cookie be healthy? This whole-grain oat cookie with sugar-free jam is an excellent choice for kids of any age!

This one is for the healthy-gourmet moms who have winter break coming soon. Weeks on end with kids at home are imminent. Soon they will be clogging up the kitchen with their adorable faces and empty bellies. For you, you wicked-cool Mom… Breakfast cookies. You read that right. Breakfast. Cookies. Don’t worry, though. Nobody will be calling CPS because of lax nutrition habits with the young ones…in fact, they might be praising your ever-loving-name for being so drop-dead-awesome! Side note: How many adjectives about Mom can we hyphenate together before it gets ridiculous?

Panhandle Milling’s Whole Wheat Flour and Specialty Grains Whole Rolled Oats are the stars in these breakfast cookies. We also used a sugar-free stevia baking blend and coconut sugar to reduce the sugar but still give an excellent sweet taste to these delicious treats. That is coupled with pure fruit spread instead of sugar-filled jam! So grab the little munchkins and all your magic grain goodness to start baking up some love!

Oatmeal Jam Breakfast Thumbprint Cookies

3 cups Panhandle Milling Whole Wheat Flour
3 ½ cups Rolled Oats
1 tsp. Baking Soda
1 Tbsp. Cinnamon
1 tsp. Salt
2 eggs
1 cup Coconut Sugar
1 cup Pyure Organic Stevia Baking Blend
1 cup Organic Coconut Oil
¼ cup molasses
½ cup Almond Milk
1 cup Smucker’s Pure Fruit Spread
½ cup Pecans, chopped


  • Wash and sanitize all work surfaces and tools before baking.
  • Preheat oven to 350°.
  • In a mixer with the paddle attachment, combine the whole wheat flour, oats, baking soda, cinnamon, and salt.
  • On the lowest speed, add the egg, coconut sugar, stevia blend, coconut oil, molasses, and almond milk. Mix for 2 minutes until well combined.
  • Scoop by rounded Tablespoon about 1 inch apart on an ungreased baking sheet.
  • Flatten balls of dough slightly. Indent the middle of each cookie with your thumb. Do not eat the dough. Fill each cookie with 1 tsp. fruit spread. Sprinkle the fruit spread with chopped pecans.
  • Bake 10-12 minutes until golden brown. Wash and sanitize all work surfaces and tools after mixing and do not allow finished baked cookies to contact the raw flour or dough.
  • Yield 36 cookies. Yield 3 dozen