Cereal-Tastic Thumbprint Cookies

Do you ever find things in your pantry that you don't want to waste but you just don't enjoy it by itself? 

That how it was for me with the Ezekiel 4:9 granola. I think it's good, but I just can't eat it because it has no sugar whatsoever in it. Which makes it kinda dry and hard. But I didn't want to waste it, I mean, that cereal is expensive! 

I also wanted to make thumbprint cookies. Originally, my plan was to make these cookies and then roll them in the cereal, but that slipped my mind and I just dumped the cereal into the cookie dough. You know what? It worked REALLY well. It added a great crunch to these cookies! Fill the middles with your favorite type of jelly and you're good to go!

Cereal-Tastic Thumbprint Cookies
Makes approximately 35 cookies


Ingredients:
3/4 c. Earth Balance buttery spread
1/2 c. evaporated cane juice
1/2 c. brown sugar
1/4 c. Unsweetened Vanilla Almond Milk
2 c. unbleached all-purpose flour
1/4 c. cornstarch
2/3 c. dried cherries
1 1/4 c. Ezekiel 4:9 Raisin Cinnamon Granola
1/2 t. cinnamon
1 t. baking powder
Dash of salt

Directions: 
1. In a mixing bowl, beat Earth Balance and both sugars until light and creamy.
2. Add flour, cornstarch, cinnamon, baking powder, and granola. Mix. Add in milk and mix until the dough comes together. Add cherries and mix in until just combined.
3. On a parchment lined baking sheet, place tablespoon size balls of dough. You can bake them like this, or you can press your finger into the middle of each cookie to create a hole and then fill each hole with the jelly of your choice.
4. Bake for 30 minutes in a 350 degrees oven until lightly golden brown. Allow to cool on a wire rack.

These cookies will become very crisp, so if you want them to be a bit softer, store them in an air tight container or a plastic bag.

Much love,