No Bake PB & J Thumbprint Cookie Bites

Name: No Bake PB & J Thumbprint Cookie Bites
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons Maple Syrup, Honey, Agave Nectar, or Brown Rice Syrup (I used maple); 2 Graham Cracker Sheets (I used New Morning Cinnamon Grahams, but you can use your favorite brand, which may be vegan, gluten-free, or both!); 1 Tbsp Jam, divided (your choice, I used raspberry; all-fruit spread would be the most virtuous choice); 1 teaspoon Coconut or Palm Oil, melted (This helps it to firm-up when chilled)

Need a gluten free, dairy free, fodmap friendly, and vegetarian dessert? No Bake PB & J Thumbprint Cookie Bites could be an outstanding recipe to try. This recipe serves 6. One portion of this dish contains around 0g of protein, 2g of fat, and a total of 51 calories. Head to the store and pick up brown rice syrup, palm oil, jam, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Crush the graham crackers into fine crumbs or a powder. You can do this with the old ziploc and mallet method, or as I prefer, pop them in one of those cheap little spice grinders, and whiz away. You will get about 1/4 cup of fine crumbs/graham powder.In a small bowl, combine the graham cracker crumbs with the nut (or seed) butter, oil, and sweetener, until a nice thick paste forms. Divide it into six portions and roll each into a ball. Using the back of a measuring teaspoon, press an indentation in the top of each ball, causing them to flatten on the bottom, and form your thumbprint shape on top. If the mixture is too sticky to handle, toss it in your fridge or freezer for about 15 minutes to firm up a bit.Once shaped, place the cookie dough thumbprints in the refrigerator or freezer (if you are impatient like me) for 15 minutes or longer to firm up.

Ingredients you will need

Graham Crackers