Winter has arrived in the North East, and along with the frigid temperature and short, gloomy days, comes severe cabin fever. There are only so many arts and crafts, puzzles, dress up and lego’s any three year old can do until the wheels come of the bus. Since they are entering a stage where they want to do everything themselves (a.k.a. “i do myself mommy, i’m a big girl”), I’ve been trying to break up the monotony with a little baking. One of our first projects were these peanut butter, chocolate chip cookies, which much to my surprise, were absolutely delicious and only lasted 24 hours. I chose these because they only have a few ingredients, didn’t have flour (flour + toddlers = massive mess), and were pretty healthy (low in sugar, whole grain oats and fruit). And for those that follow a gluten free diet, these are gluten free!
The entire “project” took less than 20 minutes, I sat them down, gave them each a bowl and a wooden spoon, and allowed them to help me mash the banans, measure and mix ingredients. They were elated! And then after dinner, we all had healthy, homemade cookies for dessert. It really doesn’t get better than that! Here’s the recipe.
Peanut Butter Chocolate Chip Cookies
- 1 cup rolled oats
- 1 cup applesauce or 2 over-ripe bananas, mashed (I used the bananas)
- 1/2 cup nut butter of choice (I used unsweetened peanut butter, you can use any nut butter or even sunflower butter for those with nut allergies)
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/4 cup chocolate chips
- 2 tblspn maple syrup or agave
- pinch salt
Preheat the oven to 350 degrees. Mash the applesauce or bananas with the nut butter, then add all other ingredients and mix until well-combined. Shape into small cookies (I used a teaspoon) and bake for around 12-14 minutes. Keep them refrigerated because they can get a little soft in a warm temperature.
Before they went into the oven.
*adapted from http://chocolatecoveredkatie.com/2012/01/11/oatmeal-raisin-breakfast-cookies/