No-bake granola thumbprint cookies are a healthier option for those of us with a sweet tooth. Protein packed cranberry almond granola is combined with peanut butter, brown sugar and corn syrup to form the cookies. A dollop of jam is added to the center of each cookie for a pop of flavor and color. You can use your favorite jam or a variety for this recipe. Apricot and strawberry are my favorite.
No-Bake Granola Jam Thumbprint Cookies
Prep Time: 20 Minutes
Start to Finish: 1 Hour
Makes 14 Cookies
3 cups Nature Valley® cranberry almond protein granola
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter or creamy no-stir almond butter
1/2 teaspoon vanilla
1/4 cup red raspberry, grape or strawberry jam 1
4 almond slices, if desired
In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in medium bowl. Set aside.
In 2-quart heavy saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Remove from heat; stir in vanilla.
Pour syrup mixture over granola. Stir until well combined. Let cool 5 minutes. Shape mixture into 14 balls. Place each ball on cooking parchment paper-lined cookie sheet. Flatten ball slightly and press thumb into center of each ball to make indentation. Spoon jam in indentation of each cookie. Top with almond slice.
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