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.
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