I’ve wandered astray.
And I’ve been in denial about it for a few days.
I didn’t want to accept that I have to make a change.
Let me confess…I napped. Not once. But twice this weekend…And I’m not sleep deprived.
There are a few signs that my diet is out of whack. And napping is numero uno. A cannot be ignored, blazing flaming red hazard sign that I’ve had too much sugar.
I retraced my steps and came back to these guys.
They’re sweetened mostly with applesauce and only 2 tablespoons of maple syrup. But the combo, with a lower quality dark chocolate chip and a smidge of tapioca flour, was too much for my delicate system.
It’s always a bad sign if I can’t stop at one. A quality cookie doesn’t trigger me to want seconds.
So, I’m back to the drawing board. I love the flavor profile created by the cinnamon, walnuts and almond flour. And the flavor-neutral quinoa flakes for a little extra toothiness.
But next time, I’ll use a darker chocolate with less sugar. I’ll try one tablespoon of maple syrup or nix it altogether. And leave out the tapioca flour.
You’ve been warned. These are good cookies! But may be too good.
What are signs that your body is out of whack? Not sure? Check out Friday’s post to get started. And I’d love to hear from you, so leave me a comment below.
Note: This post was shared with the following blog communities: Wheat-Free Wednesday, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Friday, Wellness Weekend, Thank Goodness It’s Quinoa, Slightly Indulgent Tuesday, and Fat Tuesday.
Cashew Quinoa Flake Chocolate Chip Cookies
Makes: About 22 cookies, Cook time: About 12 minutes, Oven temp: 350 degrees F
- 2 cups cashew pieces
- 1/2 cup applesauce
- 1/4 cup coconut oil
- 1-2 T maple syrup (or none!)
- 1 tsp.vanilla extract
- 1/2 cup quinoa flakes
- 1/2 cup almond flour
- 1/2 cup tapioca flour (or none!)
- 1/2 cup 70% dark chocolate chips
- 1/4 cup chopped walnuts
- 1/2 tsp. baking soda
- 1 tsp. kosher sea salt
- 1 tsp. cinnamon
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a food processor, blend cashews for about five minutes until it reaches a nut butter consistency. Scrape down from the sides and add the coconut oil, applesauce, maple syrup and vanilla extract. Pulse to combine well.
- In a large bowl, combine the quinoa flakes, almond flour, tapioca flour, baking soda, salt and cinnamon. Sift or stir well to combine.
- Add the wet ingredient to the dry and mix to combine.
- Stir in the chocolate chips and chopped walnuts.
- Drop by tablespoon onto prepared baking sheet.
- Bake for 12 minutes or until golden brown on top.
- Cool and serve.
Nutrition information: Serving Size: 1 cookie, Calories: 164,Carbohydrates:14.3g , Protein:3.3g, Fat:11.2g, Fiber:1.1g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.