Whenever I go to the grocery store I always try to make sure it’s somewhat recently after I’ve eaten. For me, grocery shopping on an empty stomach often results in purchases that were never on my shopping list – typically items that can usually be eaten right out of the box. Ok, lets call a spade a spade here – they’re processed!
In moderation, a little processed food here and there isn’t the end of the world. And of course some processed foods are better than others. Reading the ingredient list is the best way to really know what it is what you’re really eating. The marketing ploys on the front like “made with whole grains” can often be a load of BS.
So this week I went to the grocery store right before lunchtime and came home with one of my favorite special treats – Puffins. Whoops. My favorite is the peanut butter variety. They’re my reward when I get through another chapter of reading. I worked hard. I deserve a special treat, right? Well, I went through that box really fast. But they were my pat on the back, my incentive to keep on truckin’. Even though they’re gluten free and most of the ingredients are reasonable, my stomach was a little less than thrilled with my impromptu purchase.
Anyway, the Puffins are gone. And I refuse to replenish my supply. Puffins have been banned from my home! There I said it!
Instead I came up with this sweet treat. Real ingredients. Less processed stuff.
Ingredients: (makes 2 dozen cookies)
3 cups almond flour
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup sucanat
1 teasoon salt
2 eggs
1/4 cup honey
1 cup dried cranberries (unsweetened)
3.5 ounces dark chocolate
optional: 1/4 cup chopped walnuts
Directions:
Preheat oven to 325 degrees
Combine almond flour, baking soda, salt, and sucanat in large mixing bowl.
Add vanilla, honey and eggs.
Use electric mixer to combine dough thoroughly
Stir in dried cranberries and dark chocolate
Grease baking sheets
Use your hands to roll dough into balls – about 1 inch diameter
Place balls of dough on baking sheet and lightly press to slightly flatten
Bake until cookies are brown on edges – about 25 minutes
Cool for a few minutes. Use spatula to transfer cookies to cooling rack.