There are a few three-ingredient peanut butter cookie recipes making the rounds on the interwebs lately, which is awesome. Yay for treats! After all, who doesn't love peanut butter cookies?
Well... kids with allergies, that's who. Before you rush off to the next PTA meeting or birthday party with a plateful of peanuts and eggs, consider making some quick and easy swaps for more crowd-friendly ingredients. These little bites pack a sweet, nutritious punch without anyone winding up in the hospital from anaphylactic shock.
1/2 cup almond butter
3 Tbsp maple syrup
1 Tbsp corn starch
1. Preheat oven to 350 degrees.
2. Mix all three ingredients together.
3. Place rounded tablespoons onto a greased cookie sheet and press the tops down with a fork.
4. Bake for 13 minutes and then remove from the oven. Let cool completely.
These are the simplest cookies on the planet, with a plain almond butter taste that can be easily made more inventive with the addition of chocolate chips, a vanilla frosting or even a caramel drizzle. Try poking some Hershey's Kisses into the top before baking or pressing crushed almonds onto them for a nice crunch. They're sturdy on the outside and soft in the middle, so take care to cool them completely before removing from the pan or your cookie may wind up falling apart on you.
These are bound to keep kids going through soccer practice. You can even use natural maple syrup and arrowroot powder instead of corn starch if you're on board with the Paleo trend. I like to stash these in my trail bag for a high-energy snack when I'm hiking.
Now to find something to keep people with a nut allergy happy!