Friday, April 3, 2015
Recently, I received some feedback from a woman who said she would never buy my cookies again because she ate a 1 pound bag in 3 days. Her email was full of bold letters and exclamation points.
A different woman sat on her couch eating her 1 pound bag of cookies like chips, one cookie after the other. Three quarters of the way through the bag, she knew she had seriously over eaten! She called me and described her experience. Here are the highlights of her description: "seriously stuffed" and then she made a grunting sound. Besides the feeling of having eaten too much, she realized the cookies had a high nutrient content because she did not feel hungry again for many hours.
She really loved the cookies and strongly suggested I package them in single portion sizes so that she could self-regulate her consumption of them.
I have to admit that when I don't eat my cookies for awhile and then have some, I feel that old familiar addiction response kick in. I want to eat as many as I can, for like forever!! But now I know that If I exercise my self-regulation skills, I can enjoy them without feeling like grunting afterwards. When I'm baking large amounts of them, I am surrounded by cookies that seem to be whispering "Eat Me", Alice-in- Wonderland-style, but I just glare at them and walk away. I reward myself with 1.5 ounces after my weekly Friday afternoon swim. And then don't feel like eating again till 7:30 pm.
These cookies have very high nutrient dense food value. I make them with sprouted, dehydrated almonds, fermented chia gel, shredded coconut and coconut oil. They are really power packed and one doesn't need much of them to satisfy.
It's similar with the baked breads and bread mixes. I think that when we have a taste of gluten-free bread that is "real food", we want to consume a lot of it to make up for the absence of good bread for way too long. I must confess that I gorged on each bread recipe as I perfected it but now I've found that one Muffin Top works well for a snack, one English Muffin is great for a meal and 1/8 of a bread mix flat bread is really enough. We just need to listen to our bodies about when we're truly satisfied and give ourselves a chance to self-regulate.
Last summer I brought some cookie experiments to my brother's house where his wife, 2 kids and I plowed through a lot of cookies, tasting and critiquing as we ate. I had to hide some away for my parents, who were next on my itinerary. There were cinnamon cookies, ginger cookies and my original recipe, vanilla spice. My young nephew said "Aunt Sharon...is chocolate gluten-free?", whereupon I said yes...whereupon he said "then I think you should put chocolate chips in your cookies".
I've been tinkering again and believe I have perfected the ginger cookies. The cinnamon cookies are close to perfection. Of course, adding mini chocolate chips to anything makes it better so the chocolate chip cookie doesn't need any more work. I used a chip that was dairy, soy and nut free. Alas, it has evaporated cane juice in it also known as sugar, but I think it's okay for the occasional treat (rather than consuming massive quantities at once). There's that self-regulation idea again.
Cookie dough ready to bake
If my price points seem high, please remember that I invest in high quality organic ingredients rather than fancy packaging.
I really need some feedback on the cookies so I will happily include some free samples in any orders I ship out in April. If you are interested in receiving samples, please check "Yes" on the shopping cart contact info page. Please let me know any and all feedback about them.
Customer sales update:
The woman who swore she would never buy them again has just purchased a 3 oz pack!
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