When Son-F grew out of his peanut allergy (you can read about that here), the allergist told us that if we made sure he ate some form of peanut regularly, he’d be less likely to re-develop a peanut allergy. This has not been as easy as it sounds.
Son-F hates peanuts. It’s no surprise really; we scared him to death when he was allergic. It’s no wonder he wants to stay far away from peanuts. When the other kids are eating peanut butter, he doesn’t even want to sit beside them; he also won’t share a cup of water with them if they’ve been eating it. So let’s just say we haven’t been doing a good job of making sure Son-F is eating peanuts regularly.
I thought I’d bake some peanut butter cookies and see if Son-F would be interested. He will often eat baked goods with peanut butter (or when all else fails, he will eat a Reese’s peanut butter cup). I modified a recipe and came up with one for Peanut Butter Chocolate Chip Cookies. Sounds good, eh?
Well, licking the bowl was divine…chocolate and peanut butter, yum. The cookies looked perfect, right down to the fork marks. But alas, when I went to pick one up, it crumbled in my hands. Umm, Peanut Butter Chocolate Chip Crumblies anyone?
Two good things came out of this experiment: 1) We still got to eat the yummy crumblies, despite the big mess they made and 2) Son-F happily ate one and said, “These taste like peanut butter. I like them!” This in itself is a victory, and well worth my efforts. But as for the cookie recipe…it’s back to the drawing board.
*I forgot to add this important detail: due to allergies, I bake without dairy or egg. The reason the cookies are so crumby is because egg in a recipe acts as a binder (among other things). The challenge is to find a suitable binder that does not alter the taste significantly.