When a Girl Wants a Cookie

 

If you read my blog over the summer, you might remember I went on a fairly restrictive dietfor various health reasons. I am still on said diet, with a little more flexibility. Desserts, however, remain difficult – it’s the whole no-sugar, no-eggs, no-dairy, no-wheat thing – it is just not conducive to dessert.  Sure, I eat fruit.  And baked unsweetened mochi drizzled with agave.  I had a phase of blueberry oatmeal bars and then had a moment of inspiration and made these Salty Almond Chocolate Oatmeal Bars, which were scrummy.  Too scrummy in that I can get rid of a pan in under a week.  Sadly, oatmeal  bars do not freeze well either.

Ultimately, the solution is Nana’s Cookies.  I was so thankful when husband found the chocolate and lemon flavors at the Whole Foods we usually go to.  They are vegan, sweetened with fruit juice, and gluten-free. They are a bit crumbly cakey but I find them satisfying.  I like to pair the lemon flavor with pureed raspberries.  The chocolate flavor pairs wonderfully with almond milk.

A trip to a couple of suburban Whole Foods led to the discovery of new-to-me kinds of Nana’s gluten-free vegan cookies.  First, the Chocolate Crunch version:

The crunch is pretty much like the basic chocolate cookie with some nice added texture.  I also discovered the banana cookies, which are also quite delicious. 

When I spent some time on the website, I realized that Nana’s Cookies come in many different forms – all vegan, all free of refined sugars and hydrogenated oils.  The cookies are perfect for the occasional weekendtreat, which is really what I was looking for.  They do have some whiterice flour and dextrin which is why they are an occasional treat sincemy focus is, as much as possible, on a whole foods diet. But, sometimesa girl wants a cookie, right? I am very thankful for Nana’s Cookies for just that reason.