Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes servings
1 cup peanut butter (all natural)
1 cup coconut sugar
1 teaspoon vanilla extract
1 large egg
¼ teaspoon cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
This easy and delicious recipe is not only free of gluten, but also dairy for those looking to cut back on the butter this holiday season. The addition of baking powder lets the cookies rise slightly, making them softer and chewier while the coconut sugar adds crunch and sweetness.
Directions
1. Preheat the oven to 350º F.
2. In a medium bowl, mix the peanut butter, sugar, vanilla, egg, and salt until well combined. Spoon 1 Tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
3. Bake until golden around the edges, about 10–12 minutes, rotating the sheets halfway through. Let cool on the sheet for two minutes before transferring to a rack to cool completely.
Makes 20–24 cookies
Active Time: 15 minutes
Total Time: 30 minutes
