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.
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
- 1 cup almond flour
- pinch salt
- 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
Preheat the oven to 350 degrees.
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.