Granola Thumbprint Cookies

Granola Thumbprint Cookies

By: Silvana Nardone

Posted on: December 29, 2014

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1½ cup Silvana’s gluten-free multi-purpose flour, 1½ cup Cranberry Almond Granola, ½ teaspoon salt, 2 large eggs, at room temperature, ¾ cup pure maple syrup, ½ cup canola oil, Strawberry jam, for topping,


Preheat the oven to 350º and line a baking sheet with parchment paper. In a medium bowl, combine the flour, granola and salt.

In a small bowl, whisk together the eggs, maple syrup and oil. Stir into the dry ingredients.

Using a 1½-inch scoop, place the dough on the prepared baking sheet about 1 inch apart and use your thumb to make an indent in the center of each cookie; fill with jam until about three-quarters full. Bake for 15 to 20 minutes; let cool on a wire rack.