Summer holidays are sadly over (at least for families with school aged children) and it’s back to school uniforms and lunchboxes. For me uniforms are easy, but lunchboxes are usually a challenge. Shop bought snacks are convenient but tend to be sugary and not very nutritious so it’s usually better to make something at home. Though I think most parents will agree that it’s not easy to compete with crisps and sugary snacks, which children seem to crave more and more as they get older (at least in my experience).
I think this cookie recipe will please both parents and children. It is very quick and easy to make, contains little added sugar but a large amount of delicious and healthy peanut butter, which for my own children is a magic ingredient they are happy to devour in any form.
I used Greek currants, as opposed to more common raisins, simply because they are smaller than regular raisins and are not as overpowering as raisins can sometimes be. There seems to be some confusion as to what Greek currants are exactly. I looked it up and found out that they have nothing to do with red or black currants we are all familiar with but are dried berries of the small grape, Black Corith, once produced on a large scale on the island of Zakynthos (they are also called Zante currants). So they are in fact a type of raisin.
I have made a large batch of these cookies so there is enough for the children’s lunchboxes (at least for a couple of days) and for me to enjoy with my mid morning coffee tomorrow:)
4 heaped tablespoons peanut butter (crunchy or smooth)
1/3 cup Greek currants
4 heaped tablespoons flour
4 heaped tablespoons wheatgerm
1 teaspoon baking powder
1 tablespoon butter
2 heaped tablespoons sugar
2 tablespoons milk
Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a baking sheet with non-stick paper.
Whisk together the egg, sugar, butter and peanut butter. Add the milk and combine. Add the flour, wheatgerm, baking powder and currants and mix together well. Form spoon size balls, place on the baking sheet (not too close together), flatten and bake for 15 minutes. Yields 12-14 large cookies.
See more Healthy Lunchbox Ideas < HERE >