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5-Ingredient Thumbprint Cookies

Makes 20



For the cookies:

3 ripe bananas 

2½ cups (248g) Kellogg’sTM Crunchy Granola with a Hint of Cinnamon 

5 tbsp peanut butter 


For the filling:

½ cup dark chocolate, melted 

½ cup strawberry jam



  1. Preheat the oven to 180°C and line a baking tray with baking paper.

  2. In a medium mixing bowl, mash the bananas until smooth and lump-free. Add the Kellogg’sTM Crunchy Granola with a Hint of Cinnamon and the peanut butter. Stir with a spoon until combined.

  3. Spoon tablespoon-sized balls of cookie dough onto the baking paper.

  4. Use your thumb or the back of a small measuring spoon and press into the middle of the cookie dough to create an indent. Chefs Tip: *Spray the back of the spoon with grease-spray to ensure that the batter does not stick.

  5. Bake the cookies in the oven for 15-20 minutes until golden. 

  6. Place the cookies on a cooling rack and allow to cool, about 5 minutes. The cookies will crisp up slightly as they cool.


For the filling:

  1. Once cooled, fill half of the cookies with the melted dark chocolate and the other half with strawberry jam until all of the cookies are filled. Serve the cookies on a plate with a glass of milk and ENJOY! *Chef’s Tip: Store the cookies in an airtight container for up to a week!

Planning to try this?


If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍

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