22 February, 2016


One day last week it was just Sebastian and me while the girls were napping. I love when afternoons work out like this every once in a while because it's such a sweet way to get one-on-one time with my littles. And it always ends up being sweeter if its spontaneous (read: I'm not feeling very tired. Can we bake together instead? Why yes, yes son we certainly can).

So in the quiet of the house, with the afternoon sun warming our arms, we whipped together these grain-free, dairy-free (but don't-be-fooled, not-sugar-free) peanut butter cookies.

They're fun because they require little to no measuring, and tiny hands and mix them together themselves. They also produce a warm peanut butter cookie in less than ten minutes which, we found, was the perfect addition to our quiet time together. You can see from the photos below, Sebastian approves of them.

I've given them this name because easy peasy lemon squeezy is something Sebastian has been saying a lot recently, and since they are easy and we made these together, it seemed fitting. You can just call them peanut butter cookies, if you like (ha).

Easy Peasy Peanut Butter Cookies

1 cup organic peanut butter (we have used both crunchy, smooth, and a combination of the two)
1 egg 
2 teaspoons vanilla extract
1 cup sugar (this can be any variety or combination of sugars, and can be reduced slightly)


Using a wooden spoon combine peanut butter and sugar until well mixed. Fold in egg and vanilla. Roll into tablespoon-sized balls, press with forks, and bake at 180ºC/350ºF for about ten minutes.

1 comment:

  1. yum! I think we will attempt these next week! thank you for sharing :)