Tuesday, April 27, 2010
PEANUTS! Peanut butter COOKIES!
Cole ate peanut butter today. And it was FINE! HE was FINE! I'm so excited. I'd feel guilty exalting over this fact if there were real followers of this blog (other than Ashley, whose kids have no allergies and they are the best kids I've ever MET at trying new things). In any case, I've sort of always known he wasn't allergic to peanuts. He is VERY allergic to tree nuts like walnuts and cashews. But he tolerates almonds (which we discovered by accident). So on a hunch, I asked last year that he be scratch tested for peanut and it showed no allergy. So rather than haul him in for the three hour food-testing affair at the allergist (like we did for egg - more on that another time), I went ahead and gave him straight peanut butter here at home. And he did just fine. So I made these healthy peanut butter cookies, and they're a new favorite treat (and such a great alternative to packaged cookies).
(DAIRY-FREE, EGG-FREE) PEANUT BUTTER COOKIES
2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. peanut butter (preferably all natural with no added sugar, but try to find one that's stabilized and not too oily - Wegman's makes one)
1/2 c. maple syrup
1/3 c. canola oil
2 t. vanilla extract
Whisk together dry ingredients. In a separate bowl, mix wet ingredients together until smooth. Stir into dry ingredients until just combined. Roll tablespoonfuls of batter into balls and place on cookie sheet lined with parchment paper. Press down slightly, then press down further with back of fork for criss-cross pattern. Bake at 350 degrees for 10 minutes. Allow to cool on cookie sheet 5 minutes before transferring to a cooling rack.