At five days from my scheduled due date, there were two themes to this past weekend: closet clean outs and eating. I finally decided to part with four pairs of worn out bike shoes (am I the only one who keeps bike shoes forever?) and prepared a box of clothes to send to my favorite XS wearing people.
The pantry was a bigger challenge. I tend to buy, and then save, ingredients for special projects...and then never get around to them. This drives SJ crazy. Every once in awhile he'll passive aggressively shuffle things to the front of the cabinet to get my attention. Anyway, I decided that before baby formula takes over half our tiny food cupboard, I should use or lose some of my project inventory. I made falafel waffles using a gourmet mix. I made a big mac n cheese using the 5 boxes of half opened pasta. I put a dent in an oversized bag of oats by testing a new granola recipe. And then I stumbled upon a package of Bob's Red Mill Almond Meal. A few google searches later, I was on my way to making cookies. And then eating most of the batch, guilt-free.
After some serious Instagram love for these cookies, I thought I'd share the cookie recipe with you even though it is not my own. It belongs to two of the best food bloggers out there: Sprouted Kitchen and The Minimalist Baker. The recipe is solid and produced one of the best gluten-free cookies I've had. Try it and if you like it, check out the other delicious recipes from these two.
Caramel Chip Almond Meal Cookies
These were the ingredients I used:
1 1/4 cups almond meal
1/4 cup chopped Caramel Chocolate (or you could use regular chocolate like the original recipe)
1/2 cup instant oats (this was an Athlete Food addition)
1/2 tsp baking powder
1/4 teaspoon salt
1/3 cup brown sugar
3 Tbsp butter, melted
1/2 tsp vanilla extract
For the instructions, follow this link for the original recipe. I followed it exactly and it worked perfectly.