I made cookies last weekend, and they turned out REALLY good.

They feature coconut flakes, oats, maple syrup, coconut oil, almond butter, and chocolate chips.

I’m calling them Sweet Six Cookies cause the combo is insanely good.

They’re also super easy to make.

Before we get to the recipe, question for ya: Have you ever felt guilty and gross after eating too many cookies or cupcakes?

That’s a rhetorical question, cause we’ve all been there.

One of my personal proudest moments (eye roll) was polishing off a jar of nutella in a couple days when I was 18 years old and studying abroad in Florence.

I still love to eat dessert but I also really like to feel good after, so I want to give you one of my favorite practices to reframe eating dessert as an act of love and pleasure, not shame and guilt.

TRY THIS SOMETIME THIS WEEK AND LET ME KNOW HOW IT GOES:

1. Grab a chocolate truffle. Look at it, smell it.
2. Take the tiniest bite. Let it melt in your mouth. No chewing.
3. Notice the textures and flavors.
4. Breath.
5. Observe how you feel as it moves into your body. Warm, satisfied, something else?
6. Put the rest in your mouth and notice how it tastes different than the tiny bite you first took.
7. Sit for a few minutes and observe how you feel after eating the truffle.

Think about how this compares to your usual mode of operation when it comes to eating dessert.

Which way of eating do you enjoy more? What feels more satisfying during, immediately after, and a few hours after?

Share your experience with me in the comments below. I read every single comment and cannot wait to hear from you.

Sweet Six Cookies

Ingredients
Makes a dozen

1/2 cup coconut flakes
3/4 cup white rice flour
1 cup instant oats
1/4 tsp baking soda
1 cup coconut palm sugar
1/4 cup maple syrup
2 eggs
1/4 cup coconut oil
2 tablespoons almond butter
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chocolate chips

Method

Preheat oven to 350°F.

Line baking sheet with wax paper.

Combine all dry ingredients (except chocolate chips) in a large bowl. Whisk together.

Melt the coconut oil and almond butter together in a small pot over low heat, then add to bowl.

Beat eggs in separate bowl and add. Add maple syrup.

Stir in chocolate chips last. Add vanilla extract.

With wet hands form dough into small balls and space them out a couple inches apart on baking sheet.

Bake for 12 minutes.

Allow to cool and enjoy!

These are gluten-free and dairy-free.