Heather Wish Staller ’05, who describes herself as “the mom of two opinionated little boys,” believes that even very young children can help in the kitchen and learn to cook and enjoy healthy food.
In this recipe, adapted from her book Kid Kitchen, she offers suggestions for substitutes to help every family: you can swap applesauce for the bananas, almond or another nut butter for the peanut butter (or even tahini), and a gluten-free blend for the flour.
Ingredients:
- 2 very ripe bananas
- ⅓ cup smooth peanut butter
- ¼ cup maple syrup or honey
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup whole wheat flour or 1 cup all-purpose flour
- 1 cup rolled oats
- 2 tablespoons jam or jelly
Instructions:
- Preheat the oven to 350° F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, mash the bananas with a sturdy whisk or a fork. Once the bananas are well mashed, add the peanut butter, maple syrup or honey, egg, and vanilla. Whisk until well combined.
- Add the cinnamon, salt, and baking powder, and whisk again to combine. Add the flour and oats, and use a rubber spatula or large spoon to stir until the flour is just mixed in.
- Using a large cookie scoop or a ¼ cup measuring cup, make ten mounds of the sticky dough on the baking sheet. Spoon about ½ teaspoon of the jam onto the center of each cookie and press the top down slightly with the back of a spoon.
- Transfer the baking sheet to the oven. Bake for 14 minutes. If the edges of the cookies are light golden brown, remove from the oven. If they still look pale, set a timer for 2 more minutes.
- Allow the cookies to cool completely before eating.
DID YOU KNOW?
It’s not uncommon for schools to be nut-free because of a growing awareness and rate of peanut allergies, but some people avoid PB&J for another reason: arachibutyrophobia, the fear of peanut butter sticking to the roof of your mouth.
Food blogger and author, cooking professional, and mom of two Heather Wish Staller ’05 is the owner of Happy Kids Kitchen in Swampscott, Massachusetts. Find recipes at .
This story first appeared in the Fall 2023 issue of º¬Ðß²ÝÑо¿ÊÒ Magazine. Manage your subscription and see other stories from the magazine on the º¬Ðß²ÝÑо¿ÊÒ Magazine website.
