Hello Friends! We are talking again so soon! I think that I inspired a new obsession in my daughter – she is baking again already! She decided to make these cookies – really driven by her craving for something sweet AND her love of PB&J.
Diya is officially a tween, and one of the things that I love about this age is the intensity of things. She LOVES her music and listens to it loud. And when she craves something sweet, she will even make it herself so she can eat it! This is a complicated time in life and we try to use moments that we are together, here and there, to talk about life and ideas. The quote that I saw and loved today is one that Esha’s favorite teacher posted (thank you Jess!):
This one is super valuable for all of us, I think.
The cookies are supposed to be for breakfast because they have lots of good-for-you ingredients: coconut oil, almond flour, oats. They are naturally gluten-free and dairy-free. We made some adjustments as the original recipe calls for a banana. She was not a big fan of having these be banana-y so we swapped out the banana for a splash of milk and a tablespoon of olive oil. We also used homemade chia jam for the centers.
We are posting the original recipe below. Feel free to use our tips/tricks above for swaps.
2 cups old-fashioned rolled oats
1 cup almond flour
1/4 cup sugar
½ teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large banana, mashed
¾ cup creamy peanut butter, melted
2 tablespoons coconut oil, melted
2/3 to 3/4 cup jam
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper (or a silpat baking mat).
- Put the peanut butter and coconut oil in a bowl and melt in the microwave for 30 seconds until it’s nice and melted. Let cool for a few minutes.
- In a large bowl, mix oats, almond flour, sugar, baking soda, salt, and cinnamon.
- Add the coconut oil/peanut butter mixture to the dry ingredients. Mix well.
- We used our hands to form the dough into a round shape, press down a thumbhole into the middle to make a space for the jam. Spoon a half-teaspoon of jam into the center of the cookie.
- Bake for 12-15 minutes until golden brown.
They are delicious – she is planning to eat them for lunch with yogurt on the side. A complete meal for a tween!