During a stormy and wet weekend my son and I made ourselves useful in the kitchen. For kids, making cookies somehow remains more appealing than preparing a salad. For me the appeal is to make something that avoids a forceful whirlwind running through my house.
These cookies are satiating and blood sugar stabilizing with its fibrous carbohydrates, essential fatty acids and some protein due to the addition of the peanut butter with dates and cinnamon.
For a sweeter variant you can add 2 tablespoons of honey or maple syrup to the wet ingredients. I promise you, you won’t miss it when you leave it out.
250 gr. fine oatmeal flakes
250 gr. almond flower
2 tablespoons hemp seeds
2 tablespoons chia seeds
1/2 teaspoon salt
½ teaspoon bakingsoda
4 tablespoons Peanut butter date/cinnamon
2 tablespoons melted coconut oil
120 ml plant-based milk or regular full fat milk
1 teaspoon vanilla extract
4 tablespoons banana chips
2 tablespoons raw cacao nibs
Preheat oven to 180C degrees. Mix oatmeal, almond flour, hemp, chia, baking soda and salt in a large bowl.
In another smaller bowl, you mix peanut butter, coconut oil, milk and vanilla extract. Add wet ingredients to dry and stir as little strokes as possible. Break banana chips in small pieces and together with cacao nibs you stir them through the mixture.
Use a tablespoon to create 16 small kid-friendly cookies on a baking sheet or 10 larger ones. Place in oven for about 20 min. Let them cool off and enjoy!