Last week, Wardeh at GNOWFGLINS was here talking about her new eBook Real Food Kids in the Kitchen – a terrific resource chock-full of helpful tips, strategies and age-appropriate activities for getting your kids excited about cooking wholesome food.
I thought it would be fun to share one of Wardeh’s recipes from the book and she agreed (thanks, Wardeh!). So after looking at the many choices, the boys and I decided to give her quick and easy nut butter cookies a try! After all, a key strategy for getting kids excited about cooking, especially if you have older kiddos, is to select a simple recipe that they’re certain to enjoy. And what do all kids love? COOKIES, of course!
So whether you’re just getting started, or have been cooking with your kiddos for years, this is a wonderfully easy and fun (not to mention, scrumptious) recipe to make together!
Real Food Kids in the Kitchen:
Easy Nut Butter Cookies in Three Easy Steps!
Step One: The boys work as a team to add and mix all of the ingredients.
Step Two: My older son rolls the dough into small tablespoon-size cookie balls, while his little bro adds a few chocolate chips in the center. (The chocolate chips were their idea, because quote – “everything tastes better with chocolate!” It’s hard to argue with that logic!)
Step Three: Bake and ENJOY! Now, it’s your turn to enjoy some fun in the kitchen with your kiddos!
Featured recipe from GNOWFGLINS Real Food Kids in the Kitchen eBook
Ingredients
- 1 cup of your favorite *all-natural nut butter (such as peanut, almond or sunflower butter for those w/nut allergies)
- 1 cup coconut sugar (or sucanat)
- 1 large egg
- 1 tsp baking soda
- Optional: Fair trade dark chocolate chips (65% cacao or higher)
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients. (Our special trick to ensure the ingredients are well combined, is to first whisk the egg, coconut sugar and baking soda together and then use a large rubber spatula to add the nut butter.)
- Cover the bowl and place the dough in the frig for about 10 minutes so the dough will cool and thicken a bit. (This makes it easier to roll into cookie balls.)
- Then, pinch off small teaspoon-size pieces and roll into a ball. Add a few chocolate chips to the center of each cookie ball, if desired.
- Place cookie balls onto a parchment lined baking sheet and bake approximately 8-9 minutes. Allow to cool on the pan for a couple of minutes. Then, carefully transfer cookies to a wire rack to finish cooling.
- For cookies now and later – Create cookie balls out of all the dough, but only bake one dozen now. Freeze the remaining two dozen uncooked cookie balls in a single layer on a parchment-lined baking sheet. Then, transfer the cookie dough balls to a freezer-safe container. That way, when you want more cookies at a later date, you can simply remove the desired amount from the freezer, allow the cookies to thaw a bit and then bake as instructed above.
Notes
*For best results, use an all-natural nut butter that contains nuts only without added ingredients (salt is fine). For those with nut allergies, Wardeh recommends using sunflower seed butter.
P.S. If you missed my interview with Wardee, co-author of the best-selling Real Food Kids in the Kitchen eBook, I highly encourage you to pop over and check it out. In this exclusive interview, she shares her wisdom and passion for teaching children (and families) the joy of cooking real food, as well as provides a few helpful tips for getting your kids in the kitchen – which is, as you know, one of my passions as well!
Disclosure: I make a small commission if you opt to purchase Wardeh’s eBook using the links above. All commissions help to support the many free resources available here at The Nourishing Home!
