Hi friends! Let’s talk about a few things. Are you ready for a midweek chat? Consider this a check-in / overshare / banana bread cookie recipe. This is what friends do.
It’s February which means that last month (which feels like a lifetime ago) I did that thing so many of us do – I made a New Year’s resolution (though I prefer to call them intentions) to myself to survive another pandemic year if not become a marginally better versions of myself in the process. You too?
My intentions this year have been these:
• I intend to feel as strong and healthy going into my 40th (literally WHAT!?) birthday as possible. We’re talking body, brain, and heart strong and no one is in charge of that but me.
• I intend to teach myself how to enjoy swimming and running and otherwise train my mind and body for a triathlon.
• I intend to stay curious about my life, all the newness I can add to it, the growth I can experience, and all the joy I can squeeze out of it. It’s an everyday choice.
One month and eleven days into the new year and here’s the real question: how’s it all going? WELL…
Before I answer this question let me tell you: I tend to be a person who is reeeaaaalllyy hard on myself. The ol’ inner monologue can be a bit of a bully. I have to remind myself to be generous before answering.
How am I doing? Most superficially I ate too many potato chips and didn’t drink nearly enough water today, but I’d like to remind myself that there’s more to the story.
How am I doing?
I’m staying motivated to move my body. What’s worked for me the last month or so is Nike Run Club and Nike Training Club. I noticed that I’m a person who needs a lot of verbal encouragement to work out and let me tell you – Coach Bennet in the Nike Run Club app has done the impossible and turned me into a runner. I actually look forward to crossing another starting line aka just stepping outside my front door to jog my slow slow mile.
I’m practicing my swimming which means I drag my butt out of the house at 7:30pm when the pool will be empty at the gym down the street so I can work through the drills in Total Immersion Swimming. There are times when it’s so frustrating that I don’t think I’ll ever figure it out. Have I cried in my car about it? Yes absolutely. There are also fleeting moments where things feels almost like swimming and those are the moments I hold on to.
There are times when I talk myself out of swimming and opt for watching television in bed, but there are more nights that I remind myself that no one can do this for me. It’s me @ me in this life lesson and I’m trying to stay curious about how I can rewrite this swimming story for myself.
Does it suck sometimes? Yes. And yet I’m still just out here trying.
Lastly friends, I’m really trying to get a handle on the pain I have associated with my endometriosis which was diagnosised 2018. Yay, finally, it only took 10 years to figure out! These bodies are wild. I’ve been on a specific-to-me anti-inflammatory diet under the supervision of a functional nutritionist for the last three months and I miiiiight be seeing progress. I’ve done a lot of research for myself about endometriosis, had one laparoscopic surgery, and am currently exploring how I can live with this disease.
I know I know… we haven’t talked about this whole diet thing mostly because it’s all been so weirdly specific to my body (I’m sensitive to things like sunflower seeds and olive oil WHO KNEW!?). I also just needed space to simply see if I would feel a change with a shift in diet. I think the answer is yes but I’m still on the road.
BUT!
The want to share the banana bread cookies that I’ve kept in my fridge the last few weeks. It’s a little treat sweetened mostly with bananas and a hint of monkfruit sugar. They’re packed with almond flour and flax, crunchy walnuts, and chocolate (my favorite being the unsweetened chocolate chips from Trader Joe’s). When stored in the refrigerator and enjoyed cold, they taste JUST like sneaking a perfect little slice of banana bread from the fridge right before bed. I’ll leave the recipe for you below and continue to share recipes I love on my tuned-up alternative diet. Just be patient with me.
That’s my half of our check-in, friends. How are you!? (You don’t have to tell me but definitely tell yourself.)
I just wanted to give you a quick glimpse of my small world. I wanted to give you a peek into my efforts in case you needed a little encouragement yourselves. Encouragement to put your feet on the ground in the morning. Encouragement to prep your kids for another day of distance learning… whatever it may be. We’re still well within an insane time and I feel like the only rule is to do our best to take care of ourselves. I respect that that surely looks different for all of us. Some days are harder to motivate than others but we’ve got a whole year to make progress and a ton of small (tiny, even) victories to celebrate along the way.
I’m rooting for you. I’m rooting for us. Now cookies.
Print
The Almond Flour Banana Bread Cookies I Always Have In The Fridge
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: about 18 cookies 1x
Description
Gluten, dairy, and refined sugar free snacking cookies. Sweetened with banana, studded with dark chocolate and walnuts, they’re a perfect little banana bread bite!
Ingredients
- 1 1/2 cup (145 grams) almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons flax seed meal (optional)
- 1 large egg
- 1 tablespoon maple syrup, honey, or monk fruit sugar
- 1/2 teaspoon vanilla extract
- 1 1/4 cup (about 375 grams) lightly mashed banana
- 2/3 cup (about 100 grams) coarsely chopped walnuts (optional)
- 2/3 cup (about 108 grams) chocolate chips (optional)
Instructions
- Place a rack in the upper third of the oven and preheat oven o 350 degrees F. Line a baking sheet with parchment paper and lightly spray the paper with nonstick cooking spray (or spread very lightly with coconut oil, whatever you prefer).
- In a medium bowl whisk together almond flour, baking soda, salt, cinnamon, ginger and flax seed meal (if using).
- In a small bowl or a large liquid measuring cup whisk together egg, maple (or your chosen sweetener) vanilla, and mashed banana.
- Add the wet ingredients all at once to the dry and stir until well combined. Stir in the walnuts and chocolate, if using.
- Spoon cookie batter by the two tablespoonful onto the prepared baking sheet. Bake for 16-20 minutes (longer than traditional cookies because there’s so much moisture), until lightly puffed and golden brown. Keep an eye on them past 16 minutes of baking.
- Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Repeat with the remaining batter.
- Enjoy cookies warm and store in an airtight container in the refrigerator for a week or so. These cookies are actually super delicious cold from the fridge.
112 Responses
I never leave comments, but this was too delicious not to! I added a little more maple syrup because my bananas weren’t as ripe, and it turned out just right. Not overly sweet and perfect out of the fridge. My husband has already made his way through most of them!!
I make these over and over. Delicious, quick, and nourishing. Thank you for this recipe!
This is so good and yummy to my tummy!! I did use 1 tablespoon of Truvia as my sweetner and a couple of drops of maple flavor! They are soft and delicious!! Thank you!!
Thank you for this lovely recipe! I earmarked this recipe a while back and am now on a journey to figuring out some gut issues/allergies. I love baking so this was a delicious alternative. I used all ingredients except walnuts because I didn’t have any on hand, but hope to add them next time! I hope you’re still keeping up with your goals :).
I made this recipe. I only had two ripe bananas, so slightly less than amount required. I also baked it 10 minutes longer, as I like my cookies brown. It was delicious, and I will be making it again and again. Thank you for sharing this recipe.
I made these like the recipe minus the ginger. I used a monk fruit/stevia combination for the tablespoon of sugar and both walnuts and chocolate chips. Absolutely delicious!!
Just made these and tasted one still warm – delicious!
I’m in my second trimester and was so pumped about the idea of keeping these in the fridge to eat the moment I get up in the morning. :-) I am in Switzerland and only had ground almonds so I used those instead of meal, added just a bit of oats and maybe 2 T of AP flour.
Thanks for the great recipe and for sharing your life with us!! <3
These are so great. I’ve made them many times. Today I swapped the banana for pumpkin purée and added pumpkin pie spice instead of ginger and some golden raisins. A great healthier fall snack!!
These are amazing and they lend themselves well to some modifications! I only had 2 bananas (about 1 ish cups mashed) so I made each cup about 1.5 tablespoons. I didn’t have chocolate chips so I used cacao nibs and they were delicious! I also used whole flax seeds instead of flax meal and only added 1/3 cup of chopped walnuts and thought that amount was perfect. Definitely recommend adding some sort of nut (if you’re not allergic) for some crunch. Great for a treat or even a pre workout snack!
Hi! I tried the recipe but my cookies turned out more cakey like and reeally chewy. Any ideia what might have gone wrong in the process? Thank you!
Hi,Do you happen to know the nutritional information for the almond flour banana bread cookies? They were delicious ,btw..
I’ll make them on Sunday for breakfast, but without cinnamon: I don’t like the taste of it.
I think cinnamon is not essential, right?
Cinnamon is not essential if you prefer to leave it out!
Sorry my exclamations were accidentally question marks..???
See that’s how good these cookies are???
I just made these for my neighbors…. They are so lucky they are even getting them?? in fact I’m on my way to the store just to buy bananas ( I’ll try to be patient in the ripening ?) they are the BOMB????????????????
I added butterscotch chips??? next I’ll add chopped pecans. YUMMY YUMMY
Excellent recipe!! Thank you very much. Doubled the batch and this is recipe is definitely a keeper! So easy too!
I love these cookies so much!! I’d like to ship some overnight to my friend, I just recently moved a few states away – is that okay, or would that be too long without refrigeration?
They would be totally ok shipped overnight!
Made these for back to work/ school and wow super moist and delicious. I didn’t have any fun mix ins; so I added one tablespoon of really good quality peanut butter – wow! Really took it to the next level. Thanks for this one!
Could I sub regular flour?
These are wonderful! I made some modifications, and enjoyed the same. Great with Greek yogurt smeared on top. Thank you!
Delicious!
Second time making these and they are delish, finding the recipe to be quite adaptable too. Use some shredded coconut and walnuts this time. Store in the fridge and the reheat in the air fryer and these are amazing to walk out the door with, love they aren’t too sweet and are pretty dang filling for a cookie. Thanks for sharing these and all other parts of your life journey
Made these exactly as written without omitting ingredients or substitutions. They were perfect, I’ll definitely be returning to this recipe and hope to see more like it in the future here!
Bonjour from France Joy ! I can’t get almond flour easily here, would almond meal (ground almonds) work ? Or a mix of almond meal and oat flour that I could make myself maybe ? Merci
Finally, an almond flour recipe I can actually eat…and I’m addicted! Thank you for the perfect gluten free, low glycemic treat! Yay!
I made these yesterday using 1/2 T Swerve and ChocZero chips. I also omitted the optional flax seed meal and walnuts because I didn’t have any. Next time, I will try it with those ingredients and maple syrup instead of Swerve just to see the difference. They really do taste like banana bread! If you’re looking to keep them sugar free but can’t find monk fruit sugar, try it this way. Also, if you’re doing WW, one cookie is 3 points but four is 10. :)
Made these today. I used frozen bananas (which were a bit more liquidy when thawed) so I made them into bars by pouring the batter into an 8×8 pan, and cooked them for 45 mins. I also threw in 1/3 cup of coconut and omitted the additional sweetener (bananas + chocolate were sweet enough). Turned out delish! Definitely agree that they are great cold. Now I might freeze some and see what they’re like out of the freezer. Can definitely cut down on the chocolate next time.
Fantastic! I love all of these substitutions and additions!
I made this version. Looking forward to breakfast bars!
nutritionals on these please I can’t wait to try these I do Keto, so need to know carb count. thanks
what is the nutritional breakdown of these?
There are multiple calorie calculators online for you to use, depending on which optional ingredients you choose. Joy cannot possibly be asked to calculate all the different iterations that this recipe includes.
These are delicious. I am working on a diet and exercise reset, and have been enjoying these all week.
Looking forward to my next batch!
Well I’ll be damned! I was skeptical about these, given how little sugar was in them, and given that I’ve never baked with almond flour. But they are indeed exactly like eating a delicious slice of banana bread! I used 1 Tbs flax, 1 Tbs maple syrup, and 1 Tbs Swerve. I’m going sugar free for Lent, and these are really going to help! Thanks for a great recipe! And I’m a New Orleanian who has also seen a Functional Nutritionist — huge shout out to Kimberly Kaye who helped me hugely improve my gut problems while still understanding and respecting my love of food…
These are incredible! I used a Tbsp of Truvia brown sugar, a bit more cinnamon, a full tsp of vanilla and a touch of fresh grated nutmeg, dark chocolate & walnuts too. They are most, sweet, cakey and delicious. Super yum!
I have an almond sensitivity. What kind of flour would you suggest instead?
Almond flour is important for this recipe and the only way I tested it. I suspect that oat flour would work too though I haven’t tried it myself just yet.
Just made these this afternoon on our snow day and had one -so delicious!! I’ve been trying to cut down on sugar but have a huge sweet tooth and a passion for baking. These fit the bill 100%! I’d love to learn more recipes like this. I have loved reading and trying your recipes for years. Thank you for always being real and having fun!
I fell in love with this recipe after just one try! So simple and yummy! I did add the flax for the extra nutrition, and I know you warned that the batter would be runny, but I was too tempted to also add a few tablespoons of oats so I did :) Turned out so well, I look forward to making these often!
Hi beautiful Joy. I have read your blog off and on for many years. I am so appreciative of being able to come onto your site and look for a little encouragement or inspiration or humor (not to mention so many tasty recipes, which I have gotten compliments on over the years!). THANK YOU for what you are contributing to the world–your art, your insights, your food, your down-to-earth wisdom–and for making yourself vulnerable to others in what you share. Your contributions are important to me, and obviously many others as well. You are a beautiful soul!
Hi. I am doing keto and don’t want to use bananas. I use banana extract instead. Any idea what will happen to the dough without the bananas?
Bananas are the main ingredient in this recipe and this recipe just won’t be the same without them.
Hello!
Fellow endometriosis suffer-er here and symptoms-for-ten-years-before-I-was-diagnosed gal.
Also, I have lots of me-specific foods that make it worse. It’s a terrible disease and I wish you the best figuring out how to best take care of yourself. xoxoxox
I’m rooting for you too, sister!
Best wishes to you both! And sympathies on the dietary restrictions. I can’t have gluten, citrus, tomato, or cinnamon.
These look great! Can’t wait to try them. Approximately how many bananas do you need to get 1 1/4 cup mashed?
Hi Tori, I used 3 bananas on the smaller side.
These are delicious! They come together quickly using ingredients I always have on hand. The cookies are wonderful straight from the oven but are a different type of delicious eaten from the fridge (though they barely lasted long enough to make it to the fridge!). Thank you, Joy!
Today I figured out that 30 are gonna come soon (well a couple years) and I’ve started my list of things to do (like the Friends episode!) and oh my gosh, I’m feeling anxious!!
Super super super yum! Thank you so so very much for for sharing! I too have been working with a functional nutritionist since October. Apparently tomatoes and almonds and cashews are not good for me (I was a sad sad person when I learned these things) BUT sometimes a girl has to live (the holidays were R-O-U-G-H without baking my favs), so I have added a little bit of almond flour back into my life (it’s better than AP flour, right?) and am a happier person (and still feeling good). These cookies will stay on my list of healthy snacks as I continue to navigate and find balance on this journey. Thanks for sharing, and please don’t hesitate to share other winning recipes you have discovered. I really appreciate your honesty and am so glad you are seeing some wins. I will say this…the plantar fasciitis I have struggled with for the past five years has gotten 95 percent better, and I quickly dropped 30 lbs. There is something to be said about knowing what foods are right for you, but I’d be lying if I said I didn’t miss butter on occasion. BUT thank you for helping me to miss it less with this yummy recipe. XOXO!
Despite exercising regularly and eating a pretty dang healthy diet, I had my blood sugar levels tested when two members of my immediate family were diagnosed with type two diabetes in the last year… turns out my levels were horrifyingly close to pre-diabetic. Damn you, genetics!
Anyway, I’m making some adjustments to my diet as far as refined sugar levels go.. This fits in perfectly and they were amazing. Can’t wait to have these for an afternoon snack during the week. Do you think quinoa flour would work? I have some on hand…
Just made these and they’re great. Just wondering if you have the nutritional numbers on this recipe?
Joy, your vulnerability in sharing parts of your life with us are cherished, especially in these times where we’re looking for the humanity around us. “You don’t have to be great at something to do it” is something I’m working on. I have some autoimmune diseases that popped up in my late 20’s. and It’s been a journey sifting through what advice to take and what to trash. I love cooking and wasn’t prepared to give up things that I didn’t need to. A lot of blood tests and diet tweaking later and I’ve got something that makes my body and my heart feel good. Sending intentions of health and happiness your way! Sunflowers are the poor man’s pepita anyway.
These make good training snacks for any of the triathlon sports. Next time I make them I am going to try adding 1/2 cup of rolled oats.
Sounds great!
Made these cookies! Delish! Great with coffee in the morning!
Joy, Thank you so much for sharing how things are going for you. These are tough times and honest talk is really helpful. Good luck with your swimming. You are amazing to stick with it and your goal of a triathlon is admirable (remarkable, in fact).
I hope that you are able to get your pain under control. Everything is difficult when you are dealing with pain. I’m wishing you the very best in finding relief.
The cookies look wonderful. I love banana bread and walnuts. These are on my list of things to make.
Walking has been my thing during this pandemic and it keeps me sane. In New England winter, I sometimes don’t want to head out. However, every time that I do, about halfway through the walk, I am so glad that I did it. It was 8 miles today! Snow is coming tonight, so I might not walk. But, there will be shoveling!
Be well. Run on! Swim on!
I had some very sad bananas that were dying to be used for something and these cookies were perfect. Lightly sweet with the warm spices coming right through. So so so good! Thanks for sharing this recipe AND glimpses in to your life. You are a blessing Joy!
My name is Deb
I applaud all the women here who are reaching for their health naturally. Last year I was diagnosed with breast cancer possibly associated with my MTHFR mutation and my body is inability to get rid of estrogen. Needless to say that was a wake up call. I am happy to announce I’m cured however my journey has just begun. As I educate myself on my own health I have this sadness around how horribly we are manipulating our food streams creating health issues. Keep up the good work all of you and keep sending me yummy recipes like these
Hello, I’ve noticed that many comments & questions throughout your blog go unanswered. It’s quite rude. If you haven’t the time or interest to read & acknowledge concerns as other kind and respectful bloggers do, perhaps you should no longer offer commenting to those following.
Hi Eugenie, thanks so much for taking the time to comment. I certainly don’t need to explain myself to you but I will tell you that I do my best responding to comments here on joythebaker.com. Interestingly enough I found your comment to be quite rude so… here we are. Take good care.
Eugenie – eww. Just no. If you’re not a fan of what Joy does or how she does it, please just move on to allow space for those of us who appreciate Joy and what she contributes to the world and to our lives. These are bleak times and your entitlement is not welcome here. Also, I’m here for chocolate. Always. Joy, you’re a gem. XO
If you have been living your truth, these are not bleak times Christine, with all due respect to those suffering from illness. I’m pretty certain you do not know Joy personally so let’s be adults rather than teenage fans. Entitlement is actually what I addressed in my comment, that being randomness in responding according to one’s mood & if and when one finds a comment worthy. Your opinion is not one I’m interested in; I appreciate Joy’s response alone.
I hope to be as open and vulnerable and true as you are, Joy. You are inspiring in the best way.
PS: People refrigerate their BBread?! what have I been doing!?
You’re doing great Joy. Thanks for always being authentic, real, it makes you relatable. Made this as soon as I got home. YUM, so good. Thank for sharing life and good food with us!
I’m glad you’re here in it.
I made these yesterday using honey, flaxseed meal, and pecans, and they are even better today, warmed up a few seconds on the microwave! Thanks for the recipe!
I’m so glad, Donna! That’s great!
Any overall opinion as far as subbing monk fruit sugar for white sugar in baking? I made your Dad’s lemon chess pie with it this morning- divine gift from the heavens it was.
So I’m still experimenting Solange and I have had the most success in subbing monk fruit sugar when the recipe doesn’t call for much sugar. I’m going to try King Arthur Flour’s new sugar substitute and let you know!
Looking forward to hearing if you deem
it triumphant.
I made these and they are fantastic!!! I used maple syrup but didn’t add flax seed since I didnt have them. So yummy to eat right from the fridge! Thank you Joy!!!
That’s great! I’m happy for your success.
Excited for a vegan cookie recipe from you! Looking forward to making this!
Joy! Love this post. And here to say that seeing you turn 40 blew my mind because I remember your 30 before 30 list! Cheers!
Time flies doesn’t it!?
Thank you for being so real Joy!
I have been working on taking care of myself better in 2021, and in that spirit I made your Black Eyed Peas with Cornbread Dumplings earlier this week and finished them off today!
I am also strongly feeling your “me @ me” comment – I too can be my own worst enemy!
It would be helpful to have the nutrition facts for this recipe. I am trying to change my eating habits and live a healthy lifestyle as I turn 70. Good luck on your journey and keep those healthy recipes coming. My Mom can’t have salt so I might trying to omit it. Do you think that it would be ok.
Thanks for the feedback Patricia.
What a lovely post. Keep a’going, Joy :) I’ll do the same. These look delicious. Can we use AP flour if we don’t have almond? Thanks!
That’s a good question Rebecca. I haven’t tried this recipe with AP Flour. AP is more dry than almond flour so you might want to add an additional egg yolk or a tablespoon of coconut oil. Obviously I haven’t tested the recipe with this substitute but you’ve got my best guess. Anything with banana is super forgiving. :)
Made these today and they were great. Thoughts on using oat flour instead of almond? And/or swapping the banana with apple sauce?
Those are big swaps but they sound like you’re on the right track. I would have to test the recipe myself before confidently giving you the thumbs up.
Hi, can I do half regular flour and half almond flour?
You sure can try! I would add an additional large egg yolk.
Made these tonight, I’m celiac and it’s great to find an easy ‘breakfast’ cookie! Supper yummy!!! Thanks for sharing your recipes and your life with us!
Do you have any suggestions for freezing these, baked or unbaked, for lager enjoyment? They look amazing!
You could absolutely freeze them after they’re baked, double wrapped for a good while!
Love this and totally going to make it! We are grain free, sugar-free and gluten free household now due to being diagnosed with MOLD. We rented a place that had mold, we weren’t aware and are now suffering the consequences Looking forward to your adaptive recipes.
Thanks!.
I so love that, about 10 years into reading your blog, connecting with your content, and imagining how hard I would friend you if we lived near, I feel very much the same as I did in my early years of readership: Seen, nourished, connected. Thank you for being you Joy! (And a lil fist bump from the auto-immune soldier on my shoulder to the one on yours)
I’m not so keen on eating chilled cookies. Is there a specific reason for storing them in there? Otherwise I’d just leave them at room temperature, ready to eat…
Feel free to leave them at room temp for three or four days.
Joy! These look very fine and I’ll be making them real soon. Mostly inspired by your February share and the work that you are doing. It’s not easy but it’s so important and I feel inspired reading this to think hard on how this year is looking for me and how I can best face it. Also, in terms of your bod – there’s an excellent Australian book recently published called Show Me Where It Hurts by Kylie Maslen about the politics and experience of invisible illness and in particular the lack of research, understanding and support for women’s health. Would highly recommend!
Thank you so very much for sharing, Joy! It takes courage to open up like that, and I really want to thank you for doing it. Such vulnerability makes us all closer to one another, lets us see the struggle behind the beautiful pictures. There is such power in acknowledging it, sharing it and then sooo much more strength in being able to persevere nevertheless, ooh you fighter! The yummy recipes and you writing and sharing like this is what keeps bringing me here. Lots of love to you, and remember to be gentle with yourself! (my inner critic and slave-driver is very present, too, so I know how that feels). We are worthy and bold and wonderful! x
we are worthy and bold and wonderful. love that wording so much I might write it on a post it note and put it on the bulletin board over my desk.
thank you for opening up, joy! I find your willingness to share your vulnerabilities with this community so inspiring. and you are so thoughtful about the work that you do.
I totally stopped working out for like 6 months last year and I’m trying to get back into it. I started running with the couch to 5k app and I love it! similar to nike run club with the encouragement but you get to alternate running and walking and it is making running feel doable for the first time in a long time. here’s to learning new things about ourselves in 2021.
Thanks for sharing your journey, as a fellow explorer on the anti-inflammatory path I so appreciate ideas and also just the feeling of being in good and nurturing company. I, too, was an adult swimming student and I can attest that eventually things will click and, girl, on a good swimming day moving through the water is pretty darn close to what it must feel like to fly. Have you used teff flour? It’s protein-filled, no gluten, and incredible when baked with loads of chocolate. Now imma watch those bananas on the counter get just a wee bit more ripe, and then bake some of these cookies!
Joy! So nice to hear from you. I, too, have endometriosis and have had multiple surgeries, on a special diet, etc. Yoga has really helped as other more intense modes of exercise have exacerbated the endo. I imagine swimming will be great for you along with the yoga I already know you do. I will try these cookies-sometimes soaking raw walnuts and roasted them low and slow yourself can aid in digesting them. As you say, every body is different. Keep on keeping on….
As an avid triathlete, I’ve been following your triathlon journey. I remember learning how to swim as an adult :) it was a struggle. But its so cool when it starts to click! Now I love swimming. Its such a good antidote to hunching over my computer and also to pounding my legs on the pavement. But all the pools around here are closed due to covid!! So please enjoy the process for me! So jealous of your outdoor pool situation!!
I will try these cookies. You really are courageous and making the best at what life has to offer or throws at you. I will try to be as determined as you when trying to make myself better. Thank you for the encouragement.
Thank you for sharing your story and your journey with us! As a fellow endo warrior I understand some of the struggles you are going through with this disease and I myself am on an anti-inflammatory diet to try to help relieve some of this endo pain. I hope you continue to find some relief! I’m so glad you were able to get diagnosed finally, it took me 10 years as well. Thank you for bringing the realness of this disease to your platform and sharing it with your followers. I love hearing from others living with endo and learning what helps them feel better or just knowing they are still working on things every day like I am. I wish you all of the luck on your path towards wellness and trying to feel your best. You are truly inspiring! Thank you ?
Thank you for the encouragement and yummy recipe! Both were definitely needed this morning. I bake my way through a heavy heart sometimes, and this recipe is sure to cure:). Learning how to bake in healthier ways has been a gift during this crazy time. Keep pushing through to your greatness…and I’m sure your fans will be right behind you trying to do the same;)
Hi there. Thank you for opening your heart to us! Embrace age 40! The 40’s will be your best decade. It the time when your physical self and mental self meet up (even just for a moment lol. Good luck with the exercise/training. Our bodies are strong and resilient. We are all capable of doing difficult things (I know believe me).
Thanks for being here with us day in and day out. And keep the recipes coming!
Oh- and perfect timing for this recipe. Going to try it next week!
For my birthday my husband bought me different kinds of flours, because I’m not very interested in flowers. This’ll be my first almond flour newlywed cookies. Thank you for this surprise check in—we’re with you, you’re living life and it’s inspiring and I love to see it.
Love that your husband did this ??
Could I use another wet ingredient in place of the egg such as almond oil to make it vegan?
I haven’t experimented with this myself but almond or avocado oil sound like a great way to make these cookies vegan. I would increase the flax seed meal to 1 tablespoon to help with binding!
Hi Mere. I haven’t yet tried the recipe but Im a vegan as well. My idea was to make a flax egg using water and flax. You can Google how, but I make them by using 1 Tbsp flax meal mixed with 3 tbsp. Water. Set it aside about 10 min. and you have a vegan egg for baking. Use this in place of an egg in any baking recipe.
Robin I think that’s a great idea!
Can these be made as bars? Thanks and good luck.
Hi Lee. I haven’t tried making these into bars. I suspect the batter is too wet and the outside edges of the pan would cook well before the center of the pan. I think this batter is best as cookies but of course you’re welcome to try!
Gosh this was the recipe and encouragement my heart needed tonight.
Your words so regularly make me smile and feel seen, it is such a gift.
You are such a gift.
Thank you.