These mango chia thumbprint cookies are a gentle, nourishing alternative to traditional cookies, made with wholefood ingredients and naturally sweetened with fruit. The base is soft and hearty thanks to oats, banana and hulled tahini, while the mango chia jam adds a bright, fruity centre without any added sugar.

They’re easy to make, don’t spread while baking (so you shape them exactly how you like), and store beautifully in the fridge or freezer. Perfect for snack plates, toddler-friendly treats, or a simple bake to keep on hand for the week ahead.

Healthy Toddler Jam Drop (thumbprint) Cookies

Recipe by Charlize Mannino

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Soft, naturally sweet thumbprint cookies made with banana, oats and tahini, filled with a simple chia jam. No refined sugar, freezer-friendly, and perfect for little ones (and us mums too).

Ingredients

1/4 cup hulled tahini
1 ripe banana, mashed
1/2 cup rolled oats (blended into oat flour)
1/2 cup rolled oats (as is)
5 tsp chia jam (your choice of flavour, see my mango chia jam recipe here)

Directions

Preheat oven to 180°C (350°F) and line a baking tray.
In a bowl, mix tahini, oat flour, rolled oats and mashed banana until combined. Roll about 1 tablespoon of mixture into a ball, place on the tray and gently flatten.

Use your thumb to create an indent and fill with about 1/2 teaspoon mango chia jam. Note: these cookies wont change shape when baked, so shape them well.
Bake for 12–18 minutes until just set. Cool completely before serving.

Notes

Storage
Fridge: up to 7 days in an airtight container
Freezer: up to 3 months
Allow to cool fully before storing. Thaw at room temperature or in the fridge.
Approximate Nutrition (per cookie)
Energy: ~95 kcal
Protein: ~3 g
Fat: ~4 g
Carbohydrates: ~13 g
Fiber: ~3 g
Nutritional values are estimates only and will vary based on ingredients used.