I’m always on the hunt for baking recipes that pack a punch of goodness. I like to adjust, substitute and add things to increase the ‘value’, particularly for Mr 7. Cookies seem to be a better way to get nuts and seeds into him as he finds the contrast of textures too much in a muffin and muesli-type bars don’t appeal.
These little beauties started life as peanut butter cookies from The Top 100 Recipes for Happy Kids. I’ve fiddled with the flours, added the seeds and made them with numerous variations of nut butter combinations. They even work with tahini instead of nut butter.
They’re rustic little bites, not what you’d see winning prizes for looks in a CWA baking competition but they’re delicious. Our school is nut-free so they frequently feature on our afternoon snack menu with some fresh fruit or a smoothie. Grownups love them too. They’re quick and easy to make, keep well in an airtight container and are also happy in the freezer.
Nutty, Seedy Cookies
115g rapadura/brown sugar/coconut sugar
3 tbsp pure nut butter (peanut, ABC, almond, cashew, hazelnut)
1 medium banana
75g spelt flour
75g wholemeal flour
2 tbsp sunflower seeds
2 tbsp sesame seeds (or other seeds of your choice)
- Melt the butter, sugar and nut butter of your choice in a small saucepan.
- Mash the banana in a bowl and add the flours and seeds.
- Pour over the melted butter mixture and stir well until the ingredients come together and the mixture becomes sticky.
- Drop tablespoons of the mixture onto lined oven trays.
- Bake at 190 degrees for 10-12 minutes or until cookies just start to become golden brown around the edges.
Try not to eat too many while they’re warm!
What’s your favourite healthy cookie recipe?