Bite-sized, school safe snack recipes
With the hustle-and-bustle of back-to-school, sometimes a bite-sized snack is just what you need. Suzy Gazzellone from Suzy’s Cake Angels shared two recipes that the kids can get involved in.
Nut-Free PB&J Thumbprint Cookies
24 cookies – Prep: 15 minutes / Cook: 10-12 minutes
These nut-free PB&J thumbprint cookies are soft, chewy and full of nostalgic flavour. A fun twist on the classic peanut butter and jam combo, but without the nuts! Made with creamy sunflower seed butter and filled with sweet jam. Each bite is a perfect balance of buttery cookie and fruity jam goodness.
Ingredients
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) butter, softened
½ cup brown sugar
⅓ cup (80g) sunflower seed butter
1 large egg
1 teaspoon vanilla extract
½ cup (120g) jam of choice
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Sift the dry ingredients: flour, baking soda, and salt in a medium bowl
Using a stand mixer/handheld fitted with a paddle/whisk attachment, beat the butter on high speed until smooth in a large bowl. Add the sugar and sunflower seed butter until creamy. Beat for 2 minutes.
Add the egg and vanilla extract. Beat until well combined. Scrape sides of bowl as needed.
Scoop cookie dough and roll into a ball using a small cookie scoop (1 tablespoon) spacing them 2″-3″ apart. In order for cookies to be thicker, ensure that cookie dough balls are rolled into an imperfect cone shape. For wider and slightly thinner cookies, roll flatter.
Use your thumb or the back of a spoon or small cookie scoop to press a small well in the center of each ball.
Fill each well with 1/2 teaspoon jam.
Refrigerate for 20 minutes.
Remove from fridge and place in the oven.
Bake for 10-12 minutes. They’re ready when the edges are lightly golden.
Let cool.
Mini Oatmeal Energy Bites
15 servings – Prep: 10 minutes / Chill: 20-30 minutes
These no-bake mini oatmeal energy bites are the perfect little boost of goodness. Made with hearty oats, sweetened with maple syrup and packed with decadent chocolate chips. They’re chewy, wholesome and satisfying. Perfect for school snacks or on-the-go. These mini bites are bite-sized energy in the most delicious way.
Ingredients
1 cup rolled oats
½ cup (125g) nut butter, or sunflower seed butter for nut-free
⅓ cup (80ml) maple syrup
1 teaspoon vanilla extract
Pinch of salt
¼ cup of chocolate chips
Instructions
Mix the oats, nut butter, maple syrup, vanilla and salt, in a large bowl.
Mix until fully combined.
Stir in the chocolate chips.
Scoop cookie dough and roll into a ball using a small cookie scoop (about 1 inch).
Chill for 20-30 minutes.
