{toddler friendly} Apple & pear peanut butter cookies

Samar was so excited to see cookies being offered to him when he got back from his daycare. I was a little nervous about whether he would like them, and he did! These cookies are high in fibre and fruit and very different from the commercially available cookies we are used to. However, the excellent news is that if you get your littles ones used to these bites early enough, they’ll surely know the good stuff from the bad.

My son loved these cookies and I am able to keep them in a jar for a few days to come. So a cookie {such that this} a day, will keep bad moods away!

Prep time: 10 mins, Cooking time: Varies (see recipe below), Makes: 10 cookies
Recipe adapted from thebakermama
Shopping list:
  • 1/2 cup mix of atta & wheat bran {1:1 ratio}
  • 1/2 cup rolled oats
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2/3 cup creamy peanut butter
  • ½ cup jaggery granules/brown sugar/regular sugar. This recipe uses jaggery.
  • 1 large egg white
  • 1 cup shredded peeled apple (about 2 medium)
  • 1/2 cup shredded peeled pear (about 1 medium) OR 1/2 cup mashed banana (about 1 medium)
  • 6-7 raisins OR/AND 1/2 cup chocolate chips, optional

cookie1 cookie2 IMG_20150924_132506


  1. Preheat oven to 180°C. Line two baking sheets with parchment paper or sprinkle atta directly to the baking tray to prevent sticking
  2. In a bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Set aside.
  3. In another bowl, blend the peanut butter and jaggery/ sugar until creamy. Add the egg white and vanilla (optional) and mix until well combined. Mix in the mashed banana, if using. Slowly add the flour mixture until just combined. Stir in the shredded apple, pear, raisins and chocolate chips.
  4. Form 3-4 tablespoons of dough into large balls and place a few inches apart on the prepared baking sheets. Flatten with your hand.
  5. Bake for 15 minutes until slightly browned. Check and cook for longer if cookie isn’t ready. Let cool on cookie sheets for 10 minutes before transferring to wire racks to cool completely.
  6. Store in an airtight container in the refrigerator for up to 3-4 days.

Notes: The shredded apple and pear have a lot of liquid that needs to be drained before adding to the flour mix. Else the cookie dough will be too wet to cook.

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