Peanut Butter Cookies

A small-batch recipe (makes just 8) for crumbly, nutty cookies made with just a few wholesome ingredients. Perfect for toddlers (12m+) or a quick treat for parents, too.

This contains tree nuts, so it won’t be suitable for nut-free schools or playgroups!

Peanut Butter Almond Flour Cookies

Base:

• 60 g (about 1/2 cup) almond flour

• 1/4 cup runny organic peanut butter

• 1/8 cup maple syrup

Optional add-ins:

• 1/4 tsp vanilla extract

• 1 tbsp ground flaxseed

• Sprinkle of cinnamon powder

Instructions:

1. Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.

2. Mix all ingredients in a bowl until a dough forms.

3. Shape into tablespoon-sized balls, place on baking paper/tray, and lightly press down with a fork in a crisscross pattern to flatten.

4. Bake for 10–12 minutes, until edges are set and lightly golden.

5. Cool on the tray for 5 minutes, then transfer to a rack to cool completely.Note for Toddlers:

Notes:

• Makes 8 small cookies. Double the recipe for a bigger batch.

• Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.

• For toddlers under 12 months, skip the maple syrup and only serve if nuts have already been safely introduced.