Remember when I wasn’t eating desserts? It lasted a whole two weeks, and I don’t know if it even really counts, because to try to fight against my craziness, I definitely made these. I was also trying not to eat grains, which is my least favorite way of eating. At one point I stayed on the first phase of the South Beach diet for months at a time, and I’m pretty sure I’ll never be the same because of it. Now, the second you say “low carb”, my brain does all sorts of funny things, and totally wigs out.
In fact, I’m pretty sure it’s just the word “diet” in general. Gross. It gives me the heebee geebees. Shivers, panic, nightmares. I love eating healthy foods, and I hate dieting. For me, the two do not go together. At all. But the good thing that came out of all of this was these cookies.
And some pretty amazing dinners. I do actually feel best when I take a meat and veggies approach to dinner, but that’s a whole other story. The rest of the day, I love my carbs, and I especially love my cookies. These babies, however, totally did the trick, and I would make and eat them over and over again, regardless of how I was trying to eat that
I actually really love baking with almond meal because you get flour and fat in one source. My almond meal baked goods come out so ridiculously soft and tender, and I find them to be much more filling and satisfying. This cookie isn’t just a dessert, it’s perfect for a mid-afternoon snack, or even pre-run (wahhhhh) fuel.
Did you know that if you’re injured, you have to cry and be overly dramatic every time you use the word run? It’s a rule. I mean, maybe you don’t follow it, but you could be missing out on tons of quality self pity. It’s a shame, really. I say, instate the rule.
Instate the rule, then make these cookies, because healthy cookies are totally the cure for self pity.
Blueberry Almond Meal Cookies
yield about 15 cookies
- 1 1/2 cups almond meal
- 1/4 teaspoon baking soda
- 1 tbsp cornstarch
- dash salt
- 1/4 cup honey or agave
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup blueberries
- Preheat oven to 375. Line a baking sheet with silpat or parchment paper and set aside.
- In a medium bowl, whisk together almond meal, baking soda, cornstarch, and salt. Add honey/agave, milk and vanilla. Mix until well combined. Gently, fold in blueberries.
- Use a small cookie scoop to drop onto prepared baking pan. Press down on each ball to flatten slightly (they don’t flatten much when you bake them). Bake for 10-12 minutes until just set golden. Let stand for 2-3 minutes, then transfer to a wire rack to cool completely.