Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
If you’ve ever set a plate of food in front of your child only to have them immediately push it away in refusal; then you know the deep frustration and worry that comes along with encouraging a picky eater to try something new.
One simple tried and true method of helping a picky eater feel more comfortable eating new foods is to involve them in the preparation of meals. Registered dietitians, pediatricians and moms with older kids will all agree: it can be a hassle but worth the mess to get your kids involved in cooking and baking.
Of course children with food sensitivities or allergies and sensory processing disorders may need a different approach but as a rule, children love to be involved in anything their parents or caretakers are doing, especially if it means something hands-on (even better if it involves making a mess).
Have children peel and wash fruit and vegetables. Give them cookie cutters to make fun shapes out of deli meat, cheese or peanut butter sandwiches. With supervision, children can cut vegetables or stand at the stove to stir scrambled eggs, soup or whatever you decide to make for dinner.
An easy way to get started involving your kids is to make a few of their favorite meals. Have them start with small tasks by filling a pot with water or stirring a sauce. Next, make a sweet and special treat. Baking with kids can be an exercise in patience as the ingredients tend to be a little messier but their little smiles and happy faces are well worth the mess. Let them measure and mix the ingredients. And bonus, it’s a great little math and reading lesson for children to practice understanding how to read and follow a recipe!
As confidence grows and children get more comfortable helping in the kitchen, you can transition to introducing foods they’ve previously refused or new meals altogether. Get them involved with preparing the ingredients they might be most likely to refuse. Encourage them to touch, smell and taste (if safe to do so) as they prepare the meal. It might not work the first time, but just having exposure to new foods and growing comfortable with something new is a great place to start with children. Over time, they will slowly start feeling brave and empowered to experience new foods because they were involved in the preparation. Suddenly that new food doesn’t seem nearly as ‘scary,’ ‘weird’ or ‘gross.’
To get the ball rolling, try these sneakily nutrient-dense peanut butter chocolate chip cookies for a fun after school snack or sweet dessert. Indulgent and super tasty, these flourless cookies use peanut butter and whole grain oats instead of butter and flour. The chocolate chips (and a little sugar) make them tasty and appealing yet you can feel good knowing your kids are getting some great protein, fiber and whole grains. Even better, this recipe doesn’t need a mixer, it can all be done by hand, making it perfect for little hands that want to help.
Almond butter or sunflower butter are great alternatives if peanut butter is not an option. The recipe calls for two eggs, but you could use a flax egg replacement and gluten-free oats if allergies are a concern.
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup natural creamy peanut butter (just peanuts + salt)
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup rolled oats (gluten-free if desired)
1/2 teaspoon baking soda
2/3 cup chocolate chips, dairy free if desired
Flakey sea salt for sprinkling on top
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl combine the peanut butter, brown sugar, vanilla and eggs. Whisk to combine and keep stirring until the ingredients are nice and smooth.
In a separate bowl, combine the oats and baking soda. Combine the wet ingredients with the dry ingredients, using a spatula or wooden spoon to gently combine. Stir in the chocolate chips.
Using a 2-tablespoon cookie scoop, make cookie balls, placing them evenly on the baking sheet, about 2 inches apart. Gently press the top of each cookie with your fingers to slightly flatten the top of the dough balls.
Bake for 9 to 12 minutes on the center rack of the oven. Remove from oven when the edges of the cookie are just turning golden brown. They might look a little undercooked in the center but they will continue to firm up out of the oven. Allow the cookies to cool on the tray for 5 minutes before transferring to a cooling rack. Sprinkle with flaky sea salt if desired.
Continue to bake the cookies in batches until all the cookies are baked. This recipe makes 16-18 cookies.