Bekah measures the oats and spreads them on a sheet to toast.
Here are most of the ingredients we used in this batch.
Hannah works on adding the honey to the bowl.
This is a great hands on activity to build motor skills. Bekah works very hard on getting out the peanut butter to fill up the measuring cup.
Hannah loves getting the honey off her hands.
Team work is great thing.
Bekah had to sweep the floor since stirring is very hard work and easy to get the ingredients flying across the room. Hannah helped with the dust pan and then danced in joy when it was done.
After chilling the dough, it is easiest to use a cookie scoop with a soft back to press the dough into it.
Once they are popped out of the cookie scoop, you can freeze or refrigerate them like this or roll them in a ball.
This is how much my triple batch made. Yummy! I freeze them like this and then put them into a ziplock baggy and store them in the freezer.
For the nut butter, I was just using peanut butter. Recently I discovered coconut butter and use half of that and half of peanut butter. It is really good. I use gluten free Oats so that this is gluten free. I always add in crasions and/or raisons. This time I used pistachio nuts as well. I love adding sesame seeds, poppy seeds and sunflower seeds. Any thing little and healthy is fun to add in. Each time I make it, it tastes slightly different.