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For the cookies:
Pop your dates, water, vanilla extract and peanut butter in a pan and bring to the boil. Simmer until you have a sticky paste.
Allow the paste to cool for half an hour then add puffed rice and pumpkin seeds and combine with a spatula.
Time to get your hands dirty: take a 25g blob of batter and roll into a ball in the palms of your hands. Place on a tray lined with baking paper and press down. Top with 3 micro eggs. Chill for 30 minutes before serving.
Put the kettle on, enjoy minimal washing up and happy little people!
Top tip: Store out of reach on the top shelf of your fridge if you want to enjoy them all!
-Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please don’t forget to credit us – thank you!- Mariella Forte, founder, The Skinny Bakery