Panda Puff Cookies

½ cup peanut butter (I use Whole Foods brand to avoid soy)

1/3 cup granulated sugar (I use organic sugar)

1/3 cup packed brown sugar (Domino’s Light Brown Sugar)

1/3 cup butter, softened  (I use Ghee)

½ tsp baking soda (Bob’s Red Mill to avoid aluminum)

½ tsp baking powder (I use Rumford to avoid aluminum)

1 egg (egg substitute won’t work well here)

*4 cups of Envirokids Panda Puffs cereal (or Gorilla Munch)

1 cup semisweet chocolate chips (Enjoy Life)

Heat oven to 325 degrees.  Stir peanut butter, sugars, butter, baking soda and powder, and egg in a large bowl until well mixed.  Stir in cereal and chocolate chips.  Shape dough by rounded tablespoonfuls into balls.  Place about 2 inches apart on ungreased cookie sheet.  These will spread some.   Bake 10-12 minutes.  Cool for 5-10 minutes.  Remove to wire cooling rack and cool completely. 

This is the first GFCF treat I made.  I had to first get over the fact that I was cooking cereal.  These are pretty good, but very crunchy.  The kids love them.  Make sure you let them cool long enough and transfer to a cooling rack carefully.  They’re fragile! 

If you are peanut free, use cashew butter or almond butter (st 2) and Gorilla Munch cereal.  Both these cereals have soy and peanut cross contamination issues if your child is sensitive. 

I got this recipe from “Special Diets for Special Kids Two.”

Feingold Stage 1



Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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