It Started with a cookie

It really did. I’ve been teaching for over fifteen years and since my first year, I’ve been using cookies in my lessons in various ways. For the past couple years it’s been a little extreme in how often the topic comes up in lessons from economics to health to science. Obviously I have a bit of a problem with these sweet, chewy, speckled rounds of goodness!

I started having digestive issues back in my twenties and kinda started to pay attention to what I was eating. The more I learned about food, the more I started to pay attention. Carbohydrates in general did not sit well with me. I felt sluggish and bloated almost every time I at more than just a small amount. Over time, I cut down on them, particularly wheat, for longer and longer periods of time. The more stayed away from it, the better I felt.

Cookies have always been a weakness for me. I would say I was making them for the kids only to give them a couple and hoard the rest for myself. Not kidding. Cookie addiction is a real thing. The more and more I gave up wheat, the less and less I wanted cookies because the gluten free ones were dry, full of sugar, and had a grainy taste and texture. I set out to find the perfect cookie recipe.

Experimenting with almond flour has been a trial, but I’ve learned A LOT! I’m not kidding when I say that I keep these cookies in the freezer so I am less apt to eat them all. Out of sight, out of mind always worked well for me.