Of all my kids, this girl is proving to be my best kitchen helper.
My first has to be begged to help, except when cookie batter beaters need to be licked…of course. 😉 My second is willing, but admittedly a little high maintenance and messy.
Nat, my third, also needs some close supervision, but for just barely turning four, she keeps surprising me with how true her “I can do it myself” claims have actually been.
Since discovering that she suffers from severe food allergies, we have been experimenting with substitutes to make our favorites recipes safe for her. Just before Christmas, we remixed the Snickerdoodle recipe from our beloved America’s Test Kitchen Cookbook and have been making them over and over again since!
They are so good!
And they’re a cinch to make too. Which somehow makes them taste better, at least to me.
To replace the eggs, we add two ripe bananas. The riper the bananas…the stronger the banana flavor, and in my opinion…the better!
As an extra bonus, the bananas are really sweet, so you can reduce the amount of sugar in the recipe too! I’ve reduced it by 1/4 cup in the recipe below, but I’ve taken out as much as 1/2 cup before with pretty good results. Of course, it depends on how ripe and sugary your bananas are.
Baking with my girl…there is not much better than this! Plus, this age is totally my favorite. If I could freeze all my kids at age 4 or 5…
Other DIY projects featured in this post:
For more allergy friendly recipes: GO HERE.
Want more cookie recipes? THIS sugar cookie recipe is my tried and true favorite!