Little One Eats : Peanut Butter and Jelly Cookies

Now that Lulu is one, we’re spending a good part of our day eating. We’ve introduced her to adult table food from the beginning (no baby purees), and her palette is already impressive. She downs broccoli and kimchi without blinking, and she’s always eager to sample whatever ends up on our plates.

But I’m also learning that there are certain foods we love. Foods that are easy to make, nutritious, and appeal to a toddler’s senses. And so while I’m always excited when she picks up a soy-glazed drumstick from her high chair tray, I’m finding that sprouted bread and avocado or apples and almond butter are perfect every-day fair for my little one.

Each week, I plan on sharing another Little One Eats recipe. These recipes are geared towards children but can and should be enjoyed by everyone. They’re simple, healthy, and fun. And couldn’t we all use a little more fun in our meals?

These peanut butter and jelly cookies seemed like the perfect recipe to launch Little One Eats. Lucy didn’t touch any form of sugar until the age of one, and I plan on avoiding as many highly processed cakes, candies, and cookies as possible during her toddler years. That being said, these peanut butter and jelly cookies are perfect for a once-in-a-while treat. They’re free from refined sugar (sweetened with a combo of honey and maple syrup) and comprised mostly of peanut butter. Luckily, we don’t have any peanut allergies in our family, but do exercise caution and don’t introduce nuts until your pediatrician recommends it! As you can see, Lucy approved of these cookies…and her mom and dad both sampled a few during the photo-shoot.

Peanut Butter and Jelly Cookies

1 1/3 cup all natural peanut butter

1/3 cup honey

1/3 cup maple syrup

1/3 cup milk

1 egg

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup raisins or cranberries

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together peanut butter, honey, maple syrup, beaten egg, and milk. Set aside. In a medium bowl, whisk together flour, baking soda, and salt. Fold in cranberries.

Form dough into balls and place about 2 inches apart on cookie sheet. Flatten cookies slightly with hands and press a fork along top to create a criss-cross. Bake cookies for 8 minutes or until they begin to turn golden brown.