Porridge cookies

I am not a fan of waste, so when my son failed to tell me he was not going to be home for breakfast, and I’d made porridge (from the leftover oats from making oat milk 😉) I was a bit stuck.

But the internet is an excellent place for rectifying mistakes. Enter porridge cookies!

In actuality they don’t use that much porridge, but still if you have a little left-over in the pan this could be for you.

They are quick, flexible, and easy for children to make themselves. Crispy on the outside and a little chewy on the inside.

Guess what? My son has now eaten the porridge …

Recipe for porridge cookies

75g butter (softened)
30g sugar (3 heaped dessert spns) I used coconut sugar
1 egg
150g flour – I used wholemeal
½ tsp baking powder
50g raisins (or chopped dates or choc chips)
100g porridge
(I also added some fruit peel to make them Christmassy)

Method

Heat oven to 200˚
Cream together butter and sugar (I used the food processor).
Add the egg and a little flour and mix thoroughly.
Add the rest of the ingredients
Spoon cookie-sized globs onto a non-stick greased baking tray or silicon sheet and form into cookie shapes with a spoon (mixture is quite sticky)
Bake for 15-18 mins until browning
Allow to cool 5 mins before putting onto a cooling rack
They keep well in an airtight container in the fridge

Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/