He’s got my nose, but pretty much nothing else. This picky-eating business is flummoxing at best – the kid would live entirely on Nutri-Grain bars if given the option. I don’t get it. There is no “just try it,” no “just one bite.” He must get this stubbornness from his father.
Occasionally it’s nice to save ourselves a fight and just give in and give him what he wants. He wants cookies.
Fortunately he likes things like raisins and bananas, so I can make him cookies and not be tempted to eat every single one. To be honest, baking’s been a bit weird around here. It’s rare that we have a purely decadent baked good, as Toddler adjusts his standard of living very quickly and we’re trying to maintain some standards by keeping him off white flour … at least until he’s reached the age of reason and can be convinced to eat actual food. (The white flour is for me, because I have a lot of feelings to eat.)
Peanut butter and banana cookies
(Makes about 2 1/2 dozen cookies.)
- 2 1/2 cups whole wheat flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp. vanilla extract
- 1 cup mashed overripe bananas (about two medium)
- 2 tbsp. ground flax seed
- 1/2 cup chocolate chips
- 1/2 cup raisins
- Optional: 2 tbsp. hemp hearts or chia seeds
Preheat oven to 350°F.
In a medium bowl, mix flour, baking soda, and salt. Set aside.
In a large bowl, cream butter, peanut butter, and both sugars together until the mixture is fluffy and paler in colour than when you started. Using a spatula, scrape down the sides of the bowl. Add banana, flax, raisins, and chocolate chips, and hemp or chia seeds if using, and mix well.
Add flour mixture to wet ingredients and mix until thoroughly combined,
Roll into balls about an inch in diameter, and placed on a greased or parchment-lined baking sheet, leaving about an inch between each ball. Press with a fork, and bake for 10 to 12 minutes, until lightly golden. You don’t want to over-bake these, as they should be a bit soft and chewy. Serve warm, with milk.
Store in a container with a lid, or portion them off into smaller containers or baggies and freeze.
2 thoughts on “Peanut butter banana cookies.”
Ha, Elliot had a thing for muffins, and I must have made every ‘vegetable + bit of sweetness’ version of muffins I could get my hands on there for awhile.
We do muffins too! I just did a ridiculous one with carrots and cottage cheese and orange pulp and spelt and chia and it worked but it wasn’t something I’d order with a cup of tea.