Woah. Apparently I’ve totally fallen off the blogging wagon. It’s nothing personal, don’t worry — I still love you, invisible internet friends!! But life seems to be taking me in different directions these days, so time to blog is few and far between.
That’s not to say I haven’t been baking…. or cooking… or eating… because all of those have been happening in spades.
AND I made cookies
last night apparently several days ago since I really failed at actually posting this when I thought I was going to… AND the cookies are fantastic.
AND my winter quarter started today, how on earth is that possible?! I swear I just started break. Can I rewind and redo and have an extra month of break please?
In other news, my contribution to the Scott Fam holiday card was quite fun to execute, especially in fun new leggings…
I’ve been drawing again, wheeee!
But anyway, cookies! These are fantastic — chewy edges with softer centers, and extra chewy when you keep them in the fridge, which is my fave.
Happy 2016! I think this year is going to be pretty fabulous.
Vegan Oatmeal Chocolate Chip Cookies
Vegan, refined sugar free, full of healthy fats and whole grains. Just sweet enough for the post holiday season. Thick, chewy edges with a softer center. Perfection. Yield: 17. Recipe lightly adapted and gratefully borrowed from Pralines and Greens, here!
- 1 flax egg (1 tbsp ground flaxseed+3 tbsp water)
- 1 c almond flour
- 1 c whole spelt flour
- 1 c rolled oats
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp cinnamon
- sprinkle of fresh ground nutmeg
- 1/2 tsp fine sea salt
- 1/3 unrefined coconut oil, melted
- scant 1/4 c maple syrup
- scant 1/4 c coconut sugar
- 1 tsp vanilla extract
- 1/3 c extra dark chocolate chips
Preheat the oven to 350, and line a baking sheet with parchment paper. In a small bowl, combine flaxseed and water and let sit for the flax egg.
In a larger bowl, whisk together almond flour, spelt flour, oats, baking soda and powder, cinnamon, nutmeg, and sea salt. In a smaller bowl, combine melted coconut oil, maple syrup, coconut sugar, and vanilla. Pour wet into dry, and stir until just combined. Add flax egg. Toss in chocolate chips. Form the dough into little balls, and flatten slightly once they’re on the cookie sheet. Bake for just about 11-12 minutes, then let cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Store in an airtight container at room temp for softer cookies, or in the fridge for cookie with chewier edges (my personal fave).