Breakfast Thumbprint Cookies #BrunchWeek

One year ago: Monthly Meal Plan: May

Three years ago: Kiwi Margaritas

Four years ago: Gluten-Free Avocado Brownies

Six years ago: Baked Banana Almond Pancakes

BREAKFAST THUMBPRINT COOKIES

Makes 1 dozen

Ingredients:

1-1/2 cups white whole wheat flour

1 cup old-fashioned oats

2 Tbsp ground flaxseed

1 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 Eggland’s Best large egg

1/4 cup loosely packed Dixie Crystals light brown sugar

1 medium ripe banana, mashed (about 1/2 cup)

2 tsp LorAnn’s hazelnut bakery emulsion

3 Tbsp plain or vanilla Greek yogurt, plus more for filling

1-1/2 Tbsp honey

1/4 cup mini semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl, whisk together the flour, oats, flaxseed, baking soda, salt, and cinnamon.
3. In a large bowl, beat egg and sugar together until smooth. Add in mashed banana, hazelnut emulsion, Greek yogurt and honey and mix until combined and somewhat smooth.
4. Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in chocolate chips until distributed.
5. Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto prepared baking sheet, placing them about 2 inches apart.
6. Bake for 10-12 minutes, or until set and lightly golden around the edges. While still on the cookie sheet, immediately press a well into the center of each cookie using the back of a spoon. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
7. Once cool, place a dollop of yogurt in the center of each cookie and serve immediately. If making in advance, wait to assemble and store unfilled cookies in an airtight container until ready to eat.

Source: Adapted from my Carrot Cake Breakfast Cookies.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.