G has had an allergic reaction to peanut butter in the past so we recently got him allergy tested for that
and other things, seeing I have a ton of food and seasonal allergies. It turned out that he was only allergic to peanut butter and it was minor enough to do a food challenge at the allergist’s office. The problem ended up being that he decided he didn’t like peanut butter when we were doing the food challenge. We managed to get through it, but the allergist told us that we’d need to continue to give G 2-3 tbsp of peanut butter at least per week to keep him from possibly getting the allergy back.
We decided that peanut butter cookies were the perfect solution…. sneak it in. Haha. Plus it’s an excuse to have cookies around. I do realize that this is not a good long term solution, but we’ll see how he likes them then try to add in peanut butter and jelly sandwiches. He’s been quite a bit less adventurous in what he will eat though so I’m hoping he is cooperative.
Anyhow, COOKIES. I found this recipe from Thy Hand Hath Provided and had to tailor it a bit to what I had in my kitchen. I substituted apple sauce (1/4 cup) for the shortening, used M&Ms in some of the cookies, and used baking powder (2 tsp) instead of baking soda. The M&M ones were super awesome, but they were are great. This recipe made 26 cookies total and there was 1 cup of peanut butter in the recipe. There are approximately 16 tbsp in 1 cup so each cookie has about 0.6 tbsp of peanut butter in it. Hope I did that math right. I was hoping it’d be more than that because I’m not giving my kiddo 4 cookies, but oh well. It will be a start!