Vegan, gluten free, and almost sugar free thumbprint cookies! I smushed a banana, 2/3 cup of gluten free oats, 2 1/2 tbsp. each of unsweetened coconut and chopped pecans, 1 1/2 tbsp. chia seeds, and 1/2 tsp of cinnamon together. Then I spooned tablespoons of the mixture onto a parchment lined cookie sheet, pressed my thumb into them, filled the indentations with jam (I used a low-sugar tangy rhubarb jam) and baked them at 350 degrees F for 10-13 minutes. Not the tastiest dessert out there, but hopefully you guys will enjoy!!
You could also drizzle these with a bit of nut butter.