These are a wonderful recipe to make with children. They are so easy and quick to mix up that they fit inside the attention span of even a three-year-old. You can measure, mix, roll, and eat in a half-hour time span and teach children a first lesson in cooking. The "dough" doesn't have any eggs, too, and these are eaten raw, so you can even turn a blind eye if kids sneak bites of the dough before they're done. (Another good raw cookie recipe is this one for Sunflower Date Cookies.)
These are definitely still an indulgence and an occasional treat. But they're simple, full of milk protein, and totally delicious. I adapted these a bit from the initial recipe, making them slightly less sweet and leaving out the original's graham cracker crumbs. I prefer unsweetened coconut as a mix-in. I also used malted milk powder, which gives these a fun malty flavor. But if you're avoiding gluten skip that in favor of regular milk powder. In fact, these are wonderful little gluten-free treats — and a cousin to Dana's version of those easy no-flour peanut butter cookies.
Bet you can't eat just one!
Milk and Honey Peanut Butter Balls2 to 3 dozen balls, depending on size
1/2 cup natural unsweetened creamy peanut butter
1/3 cup honey or agave syrup
1/3 cup unsweetened coconut
1 cup malted milk powder (substitute regular milk powder for gluten-free version)
Mix all ingredients until they form a crumbly, sticky mass. Roll into balls. Try not to eat all at once.
(Images: Faith Durand)