Having a child with several food sensitivities in the house can be challenging. Especially when trying to find ready made treats, or even, when preparing treats at home.
My little man loves cookies, his favorite being peanut butter. We have tried many different store bought and bakery bought options, in a quest to find a cookie that he can enjoy without compromising his health.
Unfortunately, we always end up finding overpriced garbage or just plain old mass-produced, conveyor-belt rollin’, cellophane wrappin’, sugar laden, un-edible garbage.
Needless to say, I have spent countless hours trying to perfect the tastiest and healthiest “egg-less, gluten, wheat and refined sugar free” peanut butter cookies. Proudly I can finally say I have…
…I introduce to you the THE PERFECT PB COOKIE. They’ll never know what ingredients are missing ?
With all the amazing gluten free flours available nowadays, plus with some handy little tricks (like swapping eggs for flax eggs), there are numerous ways to turn a un-healthy cookie into a healthy one!
And the best part… your kids will never even know it! I’ve baked up so many treats for my family and they’ve all happily gobbled them up.
As for all you moms out there who are trying to get your kids to eat healthier, I’ve found it helpful getting my kids involved in the cooking and baking process. When they see you using whole food ingredients, it just becomes second nature to them to eat those foods versus unhealthy ones.
What you eat as a family has a profound impact on how your child not only grows and develops, but it impacts the food choices they make as they get older and learn to make their own decisions.
From one mother to another, I hope your kids love this peanut butter cookie recipe and if peanut butter is an allergen in your household, simply swap it out for another nut or seed butter.
Enjoy!
- ¼ cup of coconut oil
- ¼ cup of natural peanut butter – I have also used almond and cashew butter, peanut is our favourite
- 1 Flax egg - (Mix 1 tbsp. of flax seeds & 2 tbsps. of water, and let sit for about 10 mins)
- ½ cup coconut sugar
- 2 tsp. vanilla extract
- 1 cup of gluten free oat flour
- 1 cup of almond flour
- ½ tsp. of sea salt
- ½ tsp. of baking soda
- ½ tsp. of baking powder
- ½ cup of enjoy life chocolate chips. (If you decide to use a different chocolate make sure they are mini chips. The big ones don’t stick to the cookie dough very well)
- Preheat oven to 350F.
- Roll dough into balls and place onto a prepared cookie sheet lined with parchment paper. Depending on how big you make them, you can get anywhere from 12-18 cookies out of this batter.
- Bake for 11-15 minutes.
- Cool for 5 minutes before devouring them!
