Wait. Do I really have to answer that question?! Because… chocolate! End of story.
Besides, I actually made these cookies over a week ago but I’ve just been too busy and then Easter happened and there was that fabulously drippy hippie cake and stuff… and these cookies kind of languished in my camera for a little bit but they were SO FREAKING GOOD that I knew I would share them eventually. So don’t worry. I promise not to hold out on you too much longer.
In other news… IT’S RAINING! Wheeeee!!! Which means I really want to bake something (because rainy weather=baking, everyone knows that), but as per usual I made a small batch of cookies last night because I was seriously (my autocorrect tried to change that to serially, also true) jonesing and I neededcookiesnow. So I made this awesome batch of vegan peanut butter-coconut-chocolate chippies, and they disappeared by 9:30 pm. I made them at 4:30. Ha. I did have quite a bit of help though, as prodigious as my stomach capacities are, I think that would have stumped even me.
But anyway, I really like cookies, can you tell?
Also. I float in a hydrotherapy/sensory deprivation tank several times a week and even though I shower off really thoroughly afterwards, I always end up with epsom salts in my ear crannies the next day. I think it gets into my brain and then somehow works its way back out. I’m not really complaining, a good solid brain salting can’t be a bad thing now and then…
Soooo yeah. I’m endearingly random and salty but these cookies are ridiculously delicious—I highly suggest a cookie Friday incident. And if you make them, bring me one?! I’ve seem to have eaten all of mine…
Grain-Free Chocolate Pecan Cookies
These are a little sweeter than the cookies I usually make for everyday consumption, but they are SO DELICIOUS. Fudgy, chocoaltey, pecantastic and they just happen to be gluten free, grain free, and vegan. AND refined sugar free! Winner winner. I adapted the recipe only slightly from The Healthy Family and Home, here! Yield: 22 cookies.
- 1 c organic almond butter (mine was creamy unsalted)
- heaping 1/3 c coconut sugar
- 1/4 c unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 c extra dark chocolate chips
- 1/2 c roughly chopped pecans
- 2 tbsp ground flax+6 tbsp water (2 flax eggs)
Preheat the oven to 350, and line a baking sheet with parchment paper.
These are cookies, peeps: this doesn’t get any easier!
In a small bowl, stir together flax seeds and water. Let sit while you do everything else: in a large bowl and using your biceps, stir together almond butter, coconut sugar, cocoa powder, baking soda, salt, chocolate chips and pecans. Toss in flax eggs. Drop by the rounded spoonful onto the prepared cookie sheet, and bake for 10 minutes. Let cool on the baking sheet for a few, then move them to a cooling rack to cool completely. These are a little soft when cooling, so I just moved the whole parchment paper over and let them keep cooling completely on the rack. Store in the fridge, if they last long enough! Mine barely did…