I have great ambitions that I will prep food before this bambino enters our lives. I’m pinning freezer foods and trying to budget my wallet and time to figure this thing out. I’m horrible when I’m hangry and I doubt adding sleep deprivation will help. I made a spreadsheet of foods I plan on cooking and freezing and I feel incredibly organized. We’ll see how this works.
At least I have cookies! I know myself and I know that at some point in the future I’m going to be craving cookies. I could be cool with going to town on sugary treats, but I think I’ll want some nutrition in there too. Swapping out flour for almond flour and garbanzo bean flour amps up the protein in these babies. The problem is I KNOW THEY ARE IN THE FREEZER. They sound more appealing than the green smoothie I am currently sipping. Ah, who am I kidding? Chugging. I have experienced new levels of hunger lately. I didn’t know I could start telling people “I am so hungry I could eat my arm”. And I MEAN it.
I didn’t grow up with “Christmas Cookies”. I’ve mentioned this before, culturally these do not exist in my family or town. Panettone for sure but not the cookies. Which I think is better for me because I can be quite the cookie monster. Getting married means a blending of traditions and creating new ones. Zach did grow up with Christmas Cookies and I try to make Christmas feel “real” for the both of us. For me that means lighting the advent candles, eating panettone, and singing carols. For Zach, it means Christmas Cookies.
One could frost these beauties but I left them plain since they have a higher purpose in January. Well if I can stay away from them that long. I adapted these from Medha’s recipe which I pinned ages ago because, how CUTE are these? When it came time to make them I realized I didn’t have many of the ingredients. Adaptation time!
- 1 cup garbanzo bean flour
- 1½ cup almond flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup maple syrup
- 2 TBS coconut oil, room temperature
- In a food processor blend the garbanzo bean flour, almond flour, baking powder, and salt.
- Add the maple syrup and coconut oil. Mix well.
- Place dough in fridge for 15 minutes to firm up.
- Either roll out dough or use your cookie press for form the cookies.
- Bake 10-15 minutes, allow to cool before devouring.