Packed with energy and protein, these cookies have no sugar added, no flour, and make a great pick-me-up solution for the afternoon drag, a packable snack for hikes, and even breakfast. Yes, I’m encouraging you to eat cookies for breakfast!
My daughter has decided that she no longer wants to be a barista when she grows up (phew!) and instead would like to go to culinary school. She hasn’t lost hope of becoming a mermaid, but she senses that being a chef may just be the more practical choice. The recipe for these cookies is one that I can encourage her to experiment with and give her some wiggle room to be creative (provided she doesn’t want to add soy sauce or something…)
The basic recipe is made from just two kitchen staples: peanut butter and oats. We mix one part peanut butter with two parts quick oats. You can substitute with almond butter or any other kind of nut butter if you like. Then you’ll need to add a sweetener like:
Or pureed fruit (Baby food works just fine as long as there’s no meat in it. We’ve even mixed in veggie baby food like sweet potatoes.)
Or maple syrup
Other optional ingredients include:
Dried cranberries or blueberries
Semi-sweet chocolate chips
Once you choose your ingredients, mix them well in a large bowl with a wooden spoon. Drop spoonfulls of dough onto a cookie sheet and bake at 350 degrees for 15 minutes. That’s it!