At this point, I’m sure many of you are as stressed out as I have been about this pandemic we are currently facing. Stress causes people to eat things they really shouldn’t and I am no exception. In an effort to cut down on my sugar intake, but still be able to have something sweet, I decided to try this recipe. It does have some sugar (organic) but there’s not too much. A lot of the sweetness comes from the oranges and the cranberries (which I substituted for the stone fruit). I was also intrigued by the fact that quinoa is a key ingredient. I am still amazed that I was in my 50s before I ever knew what quinoa was. Once I tried it, I loved pretty much everything I made with it. There are so many benefits from eating quinoa. It is one of the most complete plant-based proteins. It’s also gluten free and full of fiber. CLICK HERE to read about why you should be eating quinoa. It comes in a variety of types (more than 100, I hear), but the more common ones carried in supermarkets are — red, white, and a mixture, which is what I used in this recipe. The other change I made to this recipe was that I used cashew butter instead of almond butter. Pretty much any nut butter will do, though.
I was very impressed with the end product, but I will say that after a day they became soft and were no longer crunchy like they were fresh out of the oven. The flavor was still just as good. I encourage you to try these healthier alternatives to cookies. CLICK HERE for the recipe.