Or, if you must share, four little ones.
I don’t know about you, but I’m on a constant search for something sweet and tasty that doesn’t take ten million years to make. I rely heavily on the microwave mug cake trend, but there are days where a mug cake just isn’t a cookie. You get it, right?
Over the weekend I had an epiphany while silently fantasizing about shortbread cookies and a tall glass of cashew milk. This is totally normal and not strange by any means. So I started poking around the cupboards to see what I could scavenge.
Almond Flour-Butter-Truvia…They always seem to be the Magic ingredients.
Could I have easily just typed in “almond flour cookie recipe” into the google box and found a plethora of recipes to sort through and saved myself the tedious game of measure, guesstimate, hope for success?
Sure, but where’s the fun in that? Sometimes testing a recipe is the most excitement I get in a Friday night. If it works, bonus.
And that brings us to The Cookie.
As you can see, it’s the size of an adult female’s head. Also, look at all of the freckles I have on my lips. Weird.
Who knows why, but there is something so glorious about eating food that over-sized. If you put a normal size cookie in a display case, then right next to it, plop down a cookie roughly the size of a Frisbee-people will buy the Frisbee cookie. Guaranteed.
Also, this is pretty darn healthy, if you’re into that sort of thing. Though, this entire recipe packs about 310 calories for the giant cookie or 78 cals per small cookie (if making 4) so be aware.