Growing up there were always cookies in the cookie jar. I have fond memories of making them with my mom and reaching for one at snack time. They were usually oatmeal raisin or chocolate chip. I want my kids to have the same memories but with a twist of added nutrition to the cookies they are making and eating. This isn’t so they will think of certain cookies as “healthy” vs. “unhealthy”, but rather so they will have as much nutrition as possible in most mouthfuls to provide the fuel and nourishment they need! My boys love both peanut butter and almond butter cookies. Here is a version of almond cookies that our family really enjoys and a few homeschooling tips you can use when you make them with your little ones!
- 1 cup oats
- 1 cup whole wheat flour (or GF flour blend)
- ½ cup almond flour
- 1/3 cup coconut sugar
- ¼ cup hemp hearts
- 1 tsp. cinnamon
- ½ cup almond butter
- 1/3 cup unsweetened applesauce
- ¼ cup canola oil
- 1 banana, mashed
- 1 egg
- 1 tsp. vanilla extract
- 1) Mix all dry ingredients together in the order listed (oats through cinnamon).
- 2) In a separate bowl, mix all “wet” ingredients (almond butter through vanilla extract) together.
- 3) Add the dry ingredients to the wet ingredients and mix together.
- 4) Once batter is mixed, create balls with about ½ Tbsp. of batter and flatted them onto a cookie sheet or baking stone.
- 5) Bake at 375F for 15-18 minutes or until cooked through.
- 6) Enjoy with a glass of your favourite type of milk!
“Kids in the Kitchen” Learning Notes Letter recognition and letter sounds: For this recipe, we focused on the letter “A” for APPLE and ALMOND! I had flashcards with the upper and lower case letter “A” on them and we talked about the sound the letter makes and then other words that start with the same starting sound such as “ADD the wet to the dry ingredients; stir ALL ingredients together”. Colours: For this recipe, we talked a lot about the colors BROWN and WHITE and named all the foods we could think of that are these colours. We also discussed that the colour of a food doesn’t reflect a certain flavor because we can have many foods of the same colour that taste differently. Texture/Solid vs. Liquid: For this and other “baked good” recipes, children can learn about DRY INGREDIENTS versus WET INGREDIENTS and the importance of mixing one group, then the other group, and then everything together. Rhett now loves to state whether he is putting a “dry” ingredients in or a “wet” one.
Noelle Martin is a Registered Dietitian and mom of three young boys. She has a passion for educating, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.