2 cups rolled oats (use certified gluten-free if necessary)
1 cup mashed ripe banana (about 2 very large)
3 tablespoons chia seeds or ground flaxseed
1 teaspoon cinnamon
1/8 teaspoon fine grain sea salt
8 teaspoons jam
Peanut butter (or almond or sunflower seed butter), for serving (optional)
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a food processor, add the oats and pulse until a coarse meal forms. Don’t process it into a flour, some big flakes are good.
In a large bowl, stir together the processed oats, mashed banana, chia seeds, cinnamon, and salt until combined. The mixture will be very wet and dense.
With a retractable ice cream scoop or a spoon, scoop the dough into 10 mounds. (The cookies do not need to be spaced far apart on the baking sheet as they don’t spread out.) Press your thumb into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
Bake cookies at 350°F for 11 to 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 10 minutes.
If desired, pipe on your favourite nut butter. These cookies also taste great with a pat of coconut oil on top!
To make the cookies nut-free, omit the peanut butter topping or swap it with sunflower seed butter instead.