>When we moved in together a year and a half ago, we combined resources, doubling our pantry stock. For the most, part, this wasn’t a problem and things like noodles and beans went rather quickly. For a while there, we even managed to put a little dent in the 30 pounds of risotto that Josh brought to this domestic mix. On the other hand, the outrageously expensive almond meal I bought when I baked him a cake during the initial flushed months of dating ($14 bucks for a bag and I only used 1/4 cup), shredded coconut whose packaging insists that it’s been around since before we met, coconut oil from my Skinny Bitch phase, and other odd products like soy milk powder have continued to sit and ponder becoming bug bait.
So, when I came across this recipe, I was intrigued by the fact that it doesn’t use any sugar at all, relying instead on bananas for sweetness, but I was also happy to see that I could finally put a fair amount of that almond meal to use. These cookies turned out delicious.
Between the cheap Costco bananas and another bunch that was in the $1 bin at the health food store, I’ve been able to make these on the cheap and make room in the pantry–until I decided to make them for yesterday’s potluck and had to buy more almond meal and coconut oil. Siiiiigh. My pantry may again be as full as ever, but these little sugar-free wonders were a big hit at the potluck and have been keeping bellies full around here for the past week.