Warning…. you may find it hard to stop at just one cookie!
I’ve slightly fallen back in love with peanut butter recently. It’s more nutritious than butter due to it’s protein content and gives a great taste to baking. So today inspired by my recent oaty ball success I decided to venture a little further into the peanut realm and try out some cookies.
Now I’ve seen plenty of peanut butter cookies on Pinterest, but they all seem to be full of chocolate, marshmallows or sweets. I wanted to create a healthier cookie that provides a tasty but nutritious snack. These were very easy to make and can be made ahead, then simply stored in the fridge ready to bake later.
The toddler’s response to these at snack time – “Mummy what are these” “Peanut butter cookies, why?” “They are yummy scrummy Mummy”. I must say I agree with her.
- 100g (1/2 cup) peanut butter
- 1 egg
- 1 tsp baking powder
- 1/4 cup oats
- 1/4 cup raisins and dried apricots
- 1/4 cup dried chopped apricots
- 1/4 cup cornflakes
- Mix the peanut butter, egg, oats and baking powder together.
- Now add in your mix of dried fruit and cereal. It will be thick and sticky, that is fine.
- Squidge the mixture firmly into balls, it will feel oily.
- Now lay onto greaseproof on a plate or baking tray and flatten slightly with your fingers.
- Place in the fridge for 2 hours - 2 days and then bake when ready.
- Bake at Gas Mark 5 for 10 minutes.