This may have been the best email I've ever gotten. Knowing someone else is doing it too makes it much easier to be accountable.
It also means I have to find a few dessert replacements for when I'm just dying for something that has that dessert feel, but isn't jammed with sugar and butter and white flour.
I've mentioned before how MUCH I like cookies, right? There is no question that a good chocolate chip cookie is my absolute favorite dessert.
And so when I'm looking for healthy snacks, something that has the shape and texture and approximate taste of a cookie is high on my list.
Happily, these are legitimately healthy - no oil, only 2 T of honey, no flour. And no fake-y ingredients either.
Also, Bart didn't know I was planning to photograph these, so he took a bite out of one of them before I had a chance. Oh well, I can't blame him. These were seriously tasty.
Almond Cranberry Cookies
Makes 9-10 cookies
1 cup almond flour
1/8 t baking soda
1/4 t cinnamon
3 T smooth peanut butter
2 T honey
1 t vanilla
1 T water
1/4 cup dried cranberries
1/4 cup chocolate chips
Grease your cookie sheet lightly or use parchment paper or a silicone baking mat.
In a mixing bowl, stir together together the dry ingredients.
In a separate, smaller bowl, combine the peanut butter, honey, vanilla, and water until smooth. Stir the wet ingredients into the dry mixture and mix until well-combined (it may take a bit to come together).
Mix in the cranberries and chocolate chips.
Scoop dough in 1 T rounds onto your cookie sheet and then press flat with the back of a measuring cup or drinking glass (I made mine just slightly less than 1/2 inch thick). They won't spread, so you don't have to worry about spacing them on your sheet.
Bake for 10-12 minutes, or until the top is light brown. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. They'll be pretty soft when they first come out, but they'll firm up after a few minutes.
Best on the day they're made, although they were still good the second day too.