These were billed as "breakfast cookies", but I feel like they have a bit too much sugar and fat to really be considered a healthy breakfast. They are tasty though. And the Kidlet loved using the ice cream scoop to portion out the dough.

We followed the recipe this time. But the Kidlet has expressed an interest in trying to adjust the ingredients a bit next time to make something a bit more nutritionally balanced and reasonable as a breakfast food. I've included some ideas on how to do this below the recipe.

Peanut Butter and Jam Cookies

From the Munchy, Munchy Cookbook for Kids by Pierre A. Lamielle

Ingredients

• 1/2 c. unsalted butter, melted
• 1/4 c. peanut butter
• 1/2 c. brown sugar
• 1/2 c. maple syrup
• 3 large eggs
• 1 c. all-purpose flour
• 2 Tbsp. flax seeds
• 2 tsp. ground cinnamon
• 1/2 tsp. coarse sea salt, ground
• 2 c. instant oats
• 1 c. chopped walnuts
• 1/2 c. dried cranberries
• 1 tsp. baking powder
• ~1/2 c. jam

Directions

1. Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
2. Combine the butter, peanut butter, sugar, and maple syrup and mix well.
3. Mix in the eggs, one at a time.
4. In a separate bowl, combine the flour, flax seeds, cinnamon, salt, oats, walnuts, and cranberries.
5. Sift in the baking powder and mix well.
6. Add the dry ingredients to the wet and stir to combine.
7. Once there are no dry spots left, use an ice cream scoop to portion out the cookies onto the prepared baking sheets.
8. Use a spoon to make a depression in the centre of each cookie and fill it with ~1 tsp. of jam.
9. Bake cookies at 180°C (350°F) for ~15 minutes.
10. Let cool for at least 25 minutes before eating.

Ideas for Next Time...

• swap out the all-purpose flour for whole wheat
• swap out the maple syrup for a mashed banana
• use more peanut butter and less butter
• swap out half the butter for applesauce
• add a little vanilla (not to make it healthier, just to make it tastier!)
• swap out the dried cranberries for fresh?