If you guys are anything like me then you might have gone a wee bit overboard on the sweets and drinking over the holiday season. And if you’re like me, that holiday season dragged on and lasted til way past the New Year (aka up until a few days ago). Now this isn’t something I say often, but my body needs a serious break from all that sugar. So while I’m all about trying to eat a little healthier this week, I still need some kind of treat. Cause let’s face it……this girl needs her cookies and going completely cold turkey from desserts is just not realistic.
When it comes to food, I’m a firm believer in moderation and not labeling things as “good” or “bad.” A healthy relationship with food is far more important than sticking to some crazy strict diet. So instead of feeling guilty about all the delicious, amazing desserts I ate over the past few weeks, I’m going to look at the holiday season for what it was. A fun time to indulge in baked goods and share them with loved ones. But now it’s time to get that balance back…..and still get my cookie fix.
That’s where these Walnut-Pecan Thumbprints are key. These cookies are as healthy as it gets when it comes to my baked goods. They’re vegan, gluten-free, and refined sugar free. The thumbprints are lightly sweetened with maple syrup with a beautiful, delicate warmth thanks to the toasted pecans and walnuts and addition of cinnamon. And the combination of gluten free oat flour and brown rice flour creates a cookie that is hearty, but still tender. They’re the ultimate healthy treat and are my go-to fuel for hiking season. The husband meanwhile loves to eat them for breakfast…..and who doesn’t love cookies for breakfast??
One quick note – if you want to keep the thumbprints refined sugar free, it’s important to find a fruit spread that has no added sugar.
