Man – so after Wednesday’s post where do I start? I’m all nervous like I’m a new blogger who’s never done this before even though I’ve been writing in online spaces upwards of 7 years now. I suppose change will do that, though, and my job as a professional is to power through and get over the nervousness. So here goes.
Except wait, I have to tell y’all this in case I ever see you in real life and am totally weird – I’m an introvert to my very core and large crowds scare me. I can speak TO large crowds and it’s no big deal; perhaps being onstage and not having to fret over whether or not I’m going to be standing alone in a crowd go hand in hand. But IN large crowds I’m pretty much the most awkward. And all I’m doing inside is willing myself to go talk to that person that is just so interesting, or that blogger I admire so, or that friend of a friend who I’ve been assured I’ll just love. I can fake it for a while, but inside I’m freaking out and then I have to go hide in the bathroom to be by myself every 90 minutes or so. Am I alone in this? I hope not…
Anyway. What I was really going to say today is that our eating habits are slowly evolving into something pretty amazing over here, which I’m hoping to detail more in the coming months and most ESPECIALLY hoping to detail in a book soon. I’ll keep y’all apprised of that as it goes, but for now let’s just simply say this: we’re eating more whole foods, less and less processed (although I’ll never completely renounce the ease of it) stuff, and focusing on the joy of eating. It’s amazing how much fun it is when you stop worrying over the caloric intake and focus more on enjoying the quality. No brainer, right?
Now that I’ve mentioned this to y’all though I will say that the recipe contains stevia. I am working my way toward using less artificial sweeteners, no matter how “good” they are, and focusing on just using less sugar in general, reserving it only for true treat occasions. But this recipe contains stevia and you can totally just sub sugar in the raw or granulated sugar instead. No big deal y’all – baking is certainly scientific, but when you relax a little more in it I find it’s so much more fun!
I like that the ingredient list is simple, keeping these cookies just the right side of rustic and simple but with a fabulous texture from the almond meal. As someone who doesn’t have to eat gluten-free I count myself blessed, but I am finding that the texture of almond meal is kind of amazing and I sort of have a big foodie crush on it.
I think, though, that the real sign that this recipe is a winner is the fact that my sweet little nugget couldn’t keep his adorable little post-nap hands off of them while I was taking pictures. I can’t tell you how many times I told him to “wait just 5 more seconds while mommy gets this shot” only to end up with a couple of baby fingers in the shot…again. But that’s my life and I wouldn’t trade it for the world – and it kind of makes my job that much more fun.
OK fine one last thing REALLYREALLYREALLY fast – I smothered these in Nutella and I don’t care who knows it. So good. You should do this. The end.
ALMOND OATMEAL COOKIES
Makes about 20 cookies
- 1 cup almond meal
- 1 cup old-fashioned rolled oats (gluten-free if desired)
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 cup Stevia baking blend – I use Stevia in the Raw (or granulated sugar)
- 2 whole eggs, whisked together
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- Nutella to spread on top (if desired)
Preheat oven to 375. In a large bowl combine the almond meal, oatmeal, sugars, cinnamon and salt. Add the eggs and vanilla and mix until well combined. Scoop by the tablespoonful (I use a cookie scoop) onto a baking sheet lined with parchment paper or a Silpat. Wet your fingertips with water and gently press each cookie flat, to about 1/2 an inch thick. Bake at 375 for 9-10 minutes until golden on the bottom. Let cool slightly before devouring and enjoy!