To be honest, I don’t know a single child who doesn’t love cookies. And truthfully, I don’t say no to them very often myself. They’re crisp, sweet, and just… comforting. Why would anyone want to resist that?
Maybe kids don’t think about it, but I’ve definitely noticed that my waistline tends to expand suspiciously fast when the cookies are too good. That’s exactly why I like to create slightly healthier versions now and then — with less sweetener, more wholesome flours, and a bit less fat than usual. It’s my way of pretending that almond cookies are practically a health food — so why not enjoy them guilt-free? Of course, moderation is still key… unfortunately.
That said, every now and then, we should indulge — properly. So whip up some soft cream (regular whipped cream, coconut cream, or even curd works beautifully), slice up some fruit or pile on fresh berries, and enjoy every bite. Life’s too short not to.
Tip! To make coconut whipped cream, chill a can of coconut milk overnight. Scoop out the thick layer on top and whip it with a mixer until fluffy.