This post was created in partnership with Chocolove.
The last time I shared a proper baked dessert recipe was back in February (FEBRUARY!) so I figured I should probably hop back on the real deal dessert train because, well, the ratio of naturally sweetened desserts to cane sugar sweetened deserts was starting to become a little.. bothersome. Don’t get me wrong, I’m all about some naturally sweetened goodness but when I want to indulge I want a dessert that’s made with cane sugar – not maple syrup or medjool dates. And not coconut sugar, either. I haven’t always felt this way but since I’ve started eating more intuitively – you know, listening to my body – I’ve noticed that my late-night sugar craving is easily satisfied with a measly 10 grams of refined sugar. But when I try to go the natural route? Try 30+ grams. Which makes it really easy to reach for one of these cookies instead of something that might be deemed “healthier” based solely on the fact that it’s naturally sweetened.