I’ve always loved a good ol’ egg salad sandwich, so this is a new twist on that, using avocado instead of the mayo.
You’ll notice that this recipe makes a very small batch, perfect for making just a few cookies for yourself or to share with your kids one hot Summer afternoon.Since they require so little work and don’t really create any dishes other than one bowl, it’s one that I find I can make whenever I feel like it – kind of on an “as-needed” basis.
But of course, feel free to triple or quadruple the recipe if you want to make a bunch to bring for a larger group!.OK, so the half cookie is just because I ate a little too much right out of the mixing bowl.. Once you’ve got your 9.5 cookies on your cookie sheet, just stick them in the fridge for 10 minutes or so and you’ll be ready to chow down guilt-free-ish!Of course these cookies still have quite a bit of sugar in them, but the sweetness from the maple syrup is so much better than the huge amount of white sugar that the original recipe had!
I’ve tried this recipe with honey too and I liked it, but it wasn’t Kennedy’s favorite because she’s not much of a honey girl..What kind of a monster am I raising over here?
Anyway, we go the maple syrup route for this recipe now..
Try it out if you find yourself feeling like a bit of a chocoholic this Summer!.It was from a lovely editor named Elizabeth from a publishing company asking if I was interested in talking with them about writing a book.
She asked me if I had an agent she should speak with (who?and if I already had a book deal in the works (nope!).
It was honestly one of those things that seems like it must be a scam on some level, because who just gets a book deal delivered to them in their inbox on a Thursday afternoon?.Well, it wasn’t quite as simple as that and it’s actually been a pretty interesting little adventure so far, so I thought it would be fun to share a bit of the process with you here every once in awhile.. S0 now here I am, writing this book.