Rustic chunktastic cookies strike again

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Food girl strikes again.

And so does Cookie Thursday. Or okay fiiiiine…. cookie Wednesday. Picky picky.

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I haven’t posted a good, rustic chunktastic cookie in awhile but these are pretty fantastic. And sort of sorry (except not really) that the last eleventy posts have all featured cookies. My savory life these days is a little lacking, sadly, due to ridiculous scheduling (sort of my fault, sort of not) soooo… yeah. At least I have cookies! Life is really lame if you don’t have cookies, trust me on that one.

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And well, cookies.

Because, Thursday.

And look! I just can’t help it. Once a mermaid, always a mermaid. Beachy weekend day off= happy happy happy!

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I’m feeling slightly less than coherent at the moment—I just came from jazzercise and then pounded down some toast (hello, enthusiastic and energetic dancing requires immediate carb replenishment, obviously) and now it’s only 10:45 and I already want lunch. Um. Hello, stomach? You’re not being very cost effective right now. Kind of like when you make me so starving at work that I eat ALL of my food on my first break and then that apparently doesn’t make a dent so then I have to go scrounge up some other victuals. As I said.. Not cost effective. But also, I like eating… so really, maybe we can come to some middle ground here…

Like lunch. At 11. Ha.

Oaty Coconut Almond Cookies

Recipe lightly adapted from Curly Girl Kitchen, here! Thick, chewy cookies filled with oats and coconut. They have a fab almond taste from the almond butter and extract, so if almond is your jam these are for you. Whole grain, refined sugar free, and gluten free. I made a half batch for a yield of 12 [measurements for the half batch posted here].

  • 1/4 c smooth, unsalted almond butter
  • 1/6 c maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 egg
  • 1 c rolled oats
  • 1/2 + 1/8 c almond flour
  • 1/4 c unsweetened coconut
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • heaping 1/4 tsp fine sea salt
  • 1/4 c dark chocolate chips

Preheat the oven to 350 and line a baking sheet with parchment paper.

In a large bowl, vigorously whisk together almond butter, maple, coconut oil, vanilla extract, almond extract, and egg. In a smaller bowl, combine oats, almond flour, coconut, baking powder, cinnamon, nutmeg, and sea salt. Stir wet into dry until combined, and fold in chocolate chips.

Drop by the large spoonful onto the prepared cookie sheet. These won’t spread too much, so feel free to cram them all on there. Bake for 8 minutes, then let cool on the cookie sheet for a minute or two. Remove them to a cooling rack until they cool completely. Store them in an airtight container, if they last that long…

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This has absolutely nothing to do with cookies but just illustrates how I’m really like five years old. Ice cream is not complete without rainbow sprinkles, everyone knows that…

Sophisticated cookies and a banana bread fail

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Holy balls, batman…

My house smells DIVINE.

Mostly because this just happened:

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Mooooore coooookies!! Because really. Do I even need to justify this?! You can never have too many cookies. It’s also Cookie Thursday so, um, HELLO it wouldn’t be Cookie Thursday unless there were cookies. Obvi.

Incidentally I also made some bomb paleo banana bread except that it freaking stuck all over the inside of the pan and now I have a very misshapen and structurally unsound loaf. It is, however, extremely tasty. So, no complaints. Besides, I got to eat the bits that stuck all over everywhere, so I’m obviously not complaining.

IMG_6295You see? Totally not up to seismic code.

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I think I have chocolate on my face somewhere.

I haven’t looked in a mirror to ascertain this for certain, but somehow I am quite sure there’s a smear somewhere. Apparently this is standard protocol around here, chocolate-on-face. And on my camera, apparently. I’ve just discovered that as well.

Yes well.. moving on.

Considering I got an enormous batch of florentines and a loaf of banana bread in and out of the oven in about an hour, I am suitably impressed with myself. Quite a productive day, I must say. I located shoes for a June 1st wedding I’m in (wheeee!!!), and made things. And ate a really really delicious salad and some brussels. And now I essentially just want banana bread for dinner. That’s acceptable, isn’t it?? I’m an adult. Surely I can make these educated decisions for myself…

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Chocolate Pecan Florentines

Recipe adapted from Brave Tart, here! Yield: 43 cookies [aka an effton]. Thin, crispy-chewy, chocolately, nutty, and sweet. These are… delicious. And not particularly good for you. But hey, life is short and there is NO TIME for anything that isn’t delicious. So make these and eat them and be happy for eating them. And yes… you’re going to have to get out a scale. Soooorrryyyy but sometimes I have to get all technical on you.

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  • 12 ounces whole pecans
  • 4 ounces extra dark chocolate chips
  • 6 ounces whole wheat pastry flour
  • 1 ounce unsweetened cocoa powder
  • 8 ounces coconut oil
  • 3.75 ounces raw honey
  • 8 ounces coconut sugar
  • 1/4 tsp fine sea salt
  • 2 tsp finely ground espresso (mine was decaf)
  • 1 tbsp vanilla extract

Line 4 baking sheets with parchment paper (or two, if you’re planning on rotating). And don’t even THINK about skipping the paper. You will hate life in about a half an hour. Preheat the oven to 350.

In the food processor, combine pecans and chocolate chips, and pulse until all the largish chunks are gone. It should be chunky though, not finely ground. Dump all this into a bowl, and add flour and cocoa powder. Stir to combine.

In a medium saucepan, heat coconut oil and honey until liquified. Stir in sugar, salt, and espresso. Bring this to a boil, stirring frequently to ensure the sugar is dissolving. Remove from heat once the sugar has gotten thicker—only a few minutes for me. It should smell like caramel! Stir in vanilla. Let this cool for a few minutes, then pour it into the dry ingredients. Stir to combine.

Drop dough by the tablespoon onto the prepared cookie sheets, leaving enough room between the cookies for them to spread (I got 12 to a cookie sheet). Bake for 13-15 minutes (Mine went more like 15), then remove from the oven and let cool completely on the cookie sheet. I was lazy and left mine irregularly shaped, but feel free to make them perfectly circular with a cutter.

Store in an airtight container. I will most likely store mine in the fridge.

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Nutty shenanigans part deux

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I’ve come to be known by two names.

Apparently wherever I go I’m either “Hayley-from-Yoga” or “the food girl”.

Not even surprised.

In.the.slightest.

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But whateverrrrr, both are obnoxiously appropriate and I love both epithets. Because really. Yoga and food. OBVI. If you hang out with me on the regular, you’re laughing right about now. Right?! My life = yogafoodfoodyogayogafoodyogafood…

I am SO fine with that.

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When I got back from my break yesterday, two of my coworkers go—“Oh hey, a woman came in for you today, asking if the food girl was working today!” Ahahaha. Genie pants and short hair and constant food discourse are obviously dead giveaways.

And also.

COOKIES!

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Happy Friday, here are cookies in your inbox! Dark chocolate lovers and hazelnut nutters rejoice, these are so up your alley. I told you I was going to do something fab with that hazelnut butter I made the other day. And these are delicious little nuggets of slightly-salty-not-too-sweet-dark-chocolate-goodness. Mmm. Love, The Food Girl.

Okay bye. Time for…

Wait for it.

YOGA! You’re shocked, I know…

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Dark Chocolate Hazelnut Cookies

I thought of these as kind of fudgy-crumbly. I liked the texture, though I generally prefer chewy cookies. I thought these would flatten out, but I chilled my dough in the freezer for 30 minutes, and they ended up as cute little puffy nuggets. Which is obviously fine, it’s a cookie now… let’s not get too picky. These are gluten free, paleo (probably), refined sugar free, and high in healthy fats and antioxidants! Not too sweet, since the focus is on really dark chocolate, but if that’s your jam, these are for you. Recipe lightly adapted from A Calculated Whisk, here! I made my own hazelnut-chocolate spread, so these don’t use anything processed. Yield: 12.

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  • 1 c homemade dark chocolate-hazelnut spread (recipe here)
  • 3 tbsp tapioca flour/starch
  • 2 tbsp unsweetened cocoa powder
  • a pinch of fine sea salt
  • 1/4 tsp baking soda
  • 1 egg
  • generous 1/2 tsp vanilla extract
  • 1/3 c extra dark chocolate chips

Line a baking sheet with parchment paper.

This really doesn’t get any easier. Stay with me now, if you blink you might miss something… In a large bowl, whisk together tapioca flour, cocoa powder, sea salt, and baking soda. Add in dark choc-hazelnut spread, egg and vanilla, and stir to combine. Toss in chocolate chips and make sure they’re evenlyish distributed.

Roll the dough into tablespoon size balls, and chill for 30 minutes in the freezer. Preheat the oven to 350.

Once dough is done chilling, transfer the dough balls to the prepared cookie sheet, and bake for 11-12 minutes, until the top is just set. Remove from the oven and sprinkle with a little extra sea salt. Let them cool on a rack, and store any leftovers in an airtight container.

See? I told you not to blink…

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Thursday = cookies. Clearly.

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Happy Cookie Thursday (which is almost Friday and therefore almost the weekend)!!!

It also happened to be genie pant Thursday. Whatever. My Thursday needed a little sparkle and purple genie pants were obviously the apparel of choice for work.

So anyway, cookies.

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I was in a sorority in college. Or rather, I still am a member of said sorority, but I lived in the house for two years during my undergrad. I know, I know. You’re shocked. YOU, you say?? My hippie-granola-genie-pant-wearing self in a sorority?! Yep. Better believe it. Thankfully, Willamette is teensy and liberal arts, and therefore has a really different (in a good way) Greek system. My house was full of eclecticaly hilarious and awesome individuals, so I fit right in.

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But… what does this have to do with cookies? Well actually… I seem to have retained an ingrained habit of cookies on Thursdays. And for this, I can blame thank living in the house. Our chef made cookies at lunch every Thursday the two years I lived in, and after I moved out my senior year, I sort of kept that up (although I made them probably way more frequently than just once a week, let’s be real here). But nowadays, I seem to have fallen back into the Thursday routine! Which is fab, because if you think about it, Thursdays are a perfect day for cookies. Because it’s not quite Friday and the weekend, and you might need a little pick me up or something, you know? What better than a cookie? And then besides, once the batch is gone, it’s weekend time! Hooray!

Mine shall tide me over until I leave on my yoga retreat this weekend, ahhhh… or rather, let’s make that ommmmm….

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Triple Threat Almond Cookies

Thick and a little chewy-crumbly, these cookies are lightly sweet and salty. They remind me a little of salted almond-chocolate, but minus the chocolate (sorry if that makes no sense at all). Gluten free, vegan, refined sugar free, and full of healthy fats. Yield: 10 cookies. I adapted the recipe from La Gallette, here!

  • 1.5 c almond flour
  • 1/4 tsp fine grain sea salt
  • 1/4 tsp baking powder
  • 2 tbsp maple syrup, grade B
  • 2.5 tbsp melted unrefined coconut oil
  • 2 tbsp unsalted almond butter
  • 1 tsp vanilla extract
  • scant 1/4 tsp almond extract
  • 1/3 c raw almonds, roughly chopped

This is maybe the easiest thing ever. Preheat the oven to 350, and line a baking sheet with parchment paper.

Combine the dry ingredients in a large bowl. Toss in wet ingredients, and stir to combine, followed by the almonds. The dough doesn’t come together like a typical cookie dough, but you should be able to form balls of it when you squash it together. Roll into about a tablespoon-sized ball, flatten slightly, and place on the cookie sheet. Repeat… obviously… and try not to eat all the dough (which is fab, by the way). Bake for 12 minutes, let cool on the sheet for a minute, then move to a cooling rack. They’re a little crumbly, so be aware when you’re moving them. Mine have all disappeared so I can’t really speak to how well they store… but I usually store things made of almond flour in the fridge if they’re going to hang around for awhile.

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Blah blah cookies blah blah blah

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Disclaimer: I actually made these forever ago and was holding out on you.

No, not really forever… just last week and I’ve been busy busy so sorry sorry but here they are. And also I have this really fab lunch I’m currently eating and will share that next. I’m just SO nice, aren’t I?! Actually kind of wishing I had some of that lunch left, because sadly it’s gone and it was delicious and chickpeas are my new favorite thing! Not really new.. at all… but in this combination they’re amazing and delicious and why are they gone??

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Also, my cats are adorable. Their adorableness never ceases to amaze me, which is why I apparently have so many cat photos. Here’s one more just because it’s my blog so if I can show you cats if I want to! Muahaha.

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ANYway. Cookies.

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These are pumpkin! Kind of like pumpkin pie consistency when they’ve hung out in the fridge for a bit. Happily nutritious too, since they’re grain free, gluten free, and vegan. AND refined sugar free! Wheee! If you like them with a slightly crunchier top, I recommend eating them after they’ve cooled slightly; otherwise, store them in the fridge for a soft, dense consistency. They’re delicious either way though, so do yourself a favor ;)

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Grain Free Pumpkin Chocolate Chip Cookies

Recipe gratefully borrowed and only a teeny bit adapted from cHow Divine, here! Yield: 14. Grain free, gluten free, refined sugar free, vegan. High in antioxidants, healthy fats, and beta carotene.

  • 2.5 c almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1 tsp pumpkin pie spice (I make my own)
  • 1 flax egg (1 tbsp ground flaxseed+3 tbsp water)
  • 1/4 c grade B organic maple syrup
  • 1/2 c pure pumpkin puree
  • 2 tbsp coconut oil (I used refined), melted
  • 1 tsp vanilla extract
  • 1/3 c extra dark chocolate chips

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Preheat the oven to 350, and line a baking sheet with parchment paper. Combine flaxseed and water and let that sit aside to gelatinize whilst you’re doing everything else..

In a smallish bowl, whisk together almond flour, baking soda, pie spice, and sea salt. In a larger bowl, (using a mixer or your incredibly large biceps—I opted for biceps since I was too lazy to wash the mixer) beat together maple syrup, pumpkin puree, melted coconut oil, and vanilla extract. Add dry into wet ingredients, toss in flax egg, and stir to combine. Fold in chocolate chips.

Drop by the tablespoon-sized ball on the prepared cookie sheet, and flatten slightly (they won’t flatten as they bake). Bake for 15-17 minutes, until the cookies are lightly golden and mostly firm to the touch. Let cool on the baking sheet, then remove to a cooling rack to cool completely (they’re a little delicate, be careful!).

I store my leftovers in the fridge–the texture gets a teeny bit softer but I think more delicious.

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Whiny ultrasonic phone calls and soothing cookies

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Scientific fact: rainy weather = tea + baking.

Obviously. Ask Stephen Hawking, I’m sure he would back me up.

Well… okay maybe not. But the fact that it’s actually FINALLY raining over here in droughty California meant that I obviously had to make cookies and drink tea. Not that those are things I don’t usually do… but I enjoy them so much more when it’s drizzly. Or pouring. Preferably pouring, actually.

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And then I can eat a cookie, go dance in the rain, and then come back in and drink tea. A perfect combination of fun things.

Which is a really nice thing after a day at work where apparently the theme of the day was me repeating myself over.and over.and over. and over: *cue really high octave, rather whiny voice*

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Caller: “Ummm, hiiiiiii, I was just wonderinggggg” (Seriousy. I’m not joking. For some reason, EVERY SINGLE PERSON that calls the store speaks in whiny-ultrasonic. WHY?!) “if you had this puffy jacket…”
Me: “Yes, actually we do, but I’m sorry, we can’t do holds (as per company policy)..”
Caller: “Okayyyyy so can you do a hold for me?”
Me: “Um, no, I’m sorry… we don’t do holds”
Caller: “But um, you could just hold it for me, riiiight?”
Me: “No. I can’t do holds, I’m sorry.”
Caller: “Buuuuut, you could do one for me, riiiiight? Like, you could just hide it somewhere?”
Me: “Um. No. That’s not really possible… Sorry.”
Caller: “But… I neeeeeed it! Like, can’t you just do one little hold?”
Me: “… “

Really?! The answer the first time is no…and the answer the thirty thousandth time is also no. The more you wheedle, the less likely I am to even consider making an exception… what don’t they understand about the first no?! And speaking in ultrasonic is in no way making me want to be helpful, also taking into consideration that the first “hiiiiiii” pretty much shattered my ear drum? Yeah. No.

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BUT! As annoying as these phone calls are, they make excellent stories. So there you have it, my retail annoyance of the day. Go soothe yourself with a cookie, I know it was traumatic…

Now I think I’m going to go locate my snuggle buddy (kitties make the best snuggle buds), my tea, and my novel and go park myself on the couch. It’s a mellow kind of day today… frankly that seems like the perfect activity. Snuggles, tea, and cookies? I’m in.

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Almond-Date Cookies

Gluten free, refined sugar free, and vegan! Yay! These little guys are also high in fiber, low in sugar, and filled with healthy fats and good carbs. They’re a little crumbly around the edges, and chewy-dense in the middle. Awesome snacky cookies, or dessert if you’re not into super sweet things. Yield: 15 cookies. Recipe lightly adapted from Running on Real Food, here!

  • 1/2 c almond flour
  • 1/4 c raw almonds, finely chopped (or run through the food processor)
  • 1.5 c rolled oats, finely ground (I also used the food processor for this)
  • 2 tbsp buckwheat groats
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/3 c light coconut milk (canned variety)
  • 1 tsp vanilla extract
  • 2 tbsp refined coconut oil, melted
  • 1/4 c extra dark chocolate chips
  • 1/2 c dates, finely chopped* (Mine were hard as rocks so I soaked them in hot water for a bit first)
  • 1/2 tbsp coconut sugar*

*I was a little short on dates and really only had between 1/3c and a scant 1/2 c, so I supplemented slightly with 1/2 tbsp coconut sugar. The cookies are lightly sweet.

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In a large bowl, whisk together almond flour, chopped almonds, ground oats, buckwheat groats, baking powder, baking soda, and cinnamon. In a slightly smaller bowl, stir together coconut milk, vanilla, and melted coconut oil. Mix wet into dry, then stir in dates, coconut sugar (if using) and chocolate chippies. Chill the dough for 20 minutes.

Preheat the oven to 325, and line a baking sheet with parchment paper (or lightly grease). Roll the dough into balls, and flatten slightly. Bake for 13 minutes, until lightly browned on the top! Remove to a cooling rack after a few minutes to cool completely.

These do best if stored in an airtight container in the fridge.

Happy rain and cookies!

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Of course avocado belongs in cookies. What did you think?!

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AVO!

Obviously it belongs in cookies. I mean… I put spinach in oatmeal and tons of other places where normal people usually don’t (but what’s the fun in being normal, I ask you?). So clearly avocado in cookies was a logical next step for the girl who is borderline obsessed with green things.

Wait.

Maybe not even borderline obsessed. Let’s just go with obsessed? Good, I’m glad we got that one settled.

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Anyway. Happy Thursday-Almost-Friday! I have virtual cookies for your inbox, hooray! (Unless you are, of course, one of the lucky few who might be a recipient of these cookies… see what happens when you’re nice to me? I feed you!!). And not just any cookies, oh no. I would never ever just give you ordinary cookies, that goes against my principles.

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These little guys are nutrient-dense powerhouses, ready to smack down your afternoon slump. What slump? Not when you have these. Chewy and a little crunchy from the buckwheat groats, full of healthy fats (almond flour and avocado) and complex carbs (buckwheat groats and oats). Apparently buckwheat contains all eight amino acids! Bonus. And besides that, it’s an excellent source of manganese, copper, magnesium, and fiber. So that means I can eat these for dinner, right?? I mean, they have the requisite green things in them that apparently ALL of my food has to have…

Ps. How is it already February?? Can someone answer that? I’ll give you a cookie…

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Avo Chocolate Chippie Cookies!

Yield: 17 smallish cookies. Gluten free, refined sugar free, and dairy free (with appropriate dairy free chippies). Recipe only slightly adapted from Imma Eat That, here! Oh. And these took me about 15 minutes start to finish, so you have no excuses to not make them!

Rustle up:

  • 1/3 c raw buckwheat groats
  • 1/3 c almond flour
  • 1 c rolled oats
  • 2 tbsp flaxseed
  • 1/8 tsp fine sea salt
  • 1/4 c coconut sugar
  • 1/3 c mashed ripe avocado
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda+1/2 tsp warm water
  • 1/3 c dark chocolate chips
  • 2 tbsp raw buckwheat groats

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Preheat the oven to 350 and line a baking sheet with parchment paper.

This part couldn’t be simpler. Muscle out your food processor (assuming it weighs a metric ton like mine), toss in 1/3 c buckwheat groats, almond flour, oats, flaxseed, salt, and coconut sugar. Whiz together until every thing is mostly finely ground. Pour all this goodness out into a large bowl and set aside. In a separate smaller bowl, vigorously whisk together the mashed avocado and egg until the whole thing is homogenous with only a few chunks. Whisk in vanilla. Combine baking soda and warm water in a small bowl, and once dissolved, whisk it into the avo-egg bowl. Pour liquid into dry, add chocolate chips and remaining buckwheat groats, and stir to combine.

Roll the dough into roughly ball-like shapes and pat them down flattish on the cookie sheet (they won’t really spread). Bake for 8-9 minutes, until the tops are just firm to the touch. Cool for a few minutes, then move to a cooling rack for immediate consumption…

I found I liked these cold, and have been storing them in the fridge. I would assume they keep better longer in the fridge anyway, but I doubt mine will last that long with all the vultures around here!

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Happy Monday! You know you want cookies…

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Random thought of the day: I’m currently watching a very acrobatic squirrel do some amazing things on the eaves outside of my house. Go squirrel!! Show Monday whatcha got.

I showed Monday, that’s right: I’m post-Jazzercize! I maybe love it. A LOT. I really can’t think of a better way to start a Monday. Besides, my skin is sooooo dry, and getting my sweat on/fogging up the windows in the studio seemed like a fab idea. I feel better now, thank you…

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And these!! I made them to fill a post-yoga void in my stomach (funny how those always occur when I do mid-morning yoga). I loooove tea… as anyone who hangs out with me regularly knows… who else carries two bags of assorted and miscellaneous tea bags in their purse?! Right. I do. Just in case. You never know when you’re going to want tea.

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But then!!! You can put tea in COOKIES! Who knew?! That’s like two of my favorite things all smooshed up into one big ball of awesome. Or a little ball, as the case may be, but whatever. Beside the point. Smoosh that [variegated size] ball of awesome into a flatish thing, dollop a bit of naturally-sweetened jam in the middle, and you got yourself a winner! Tea. Tea in my cookies. Tea cookies with my tea. Yummm. Can’t go wrong (Unless you’re a coffee fan, in which case I apologize and will get back to you with some coffee type cookies if you ask me nicely).

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Happy Monday! Get your sweat on and then go eat some cookies, I promise it will make Monday better.

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Earl Grey Thumbprints with Wildberry Jam

I made a little teeny batch that was actually supposed to be bigger: I got six adorable cookies out of mine, which were adorable but I wanted more. I’ll post the bigger batch here, which would yield 12. The recipe is lightly adapted from 5’oclock A Tea Bag, here! Could probably be easily gluten free, though mine weren’t. They are free of refined sugar, however.

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  • 6 tbsp butter (I used salted)
  • 8 tsp coconut sugar
  • 3/4 c + 4 tsp whole wheat pastry flour
  • 6.5 tbsp almond flour
  • 4 tsp Earl Grey tea leaves (mine was decaffeinated; this would be about 4 tea bags)
  • large pinch of salt
  • enough jam to dollop each cookie (I used apple juice sweetened wild berry)

Cream together butter and coconut sugar until fluffy. In a separate bowl, whisk together flour, almond flour, tea leaves, and salt. Combine wet and dry ingredients, stirring until just combined. Refrigerate dough for about a half an hour.

Preheat oven to 350. Roll the dough into smallish balls, flatten each one, and with a thumb make an indentation in the top. Dollop your jam into the imprint, then place on a cookie sheet. Repeat until all cookies are done… then pop into the oven and bake for about 12 minutes! They should be lightly golden brown.
Enjoy them with tea! Obviously…

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Milk is most definitely a good choice

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So… I went to the movies on Thursday night.

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Which lead me to the realization that I basically carry my entire life in my purse on a regular basis. Purse doesn’t really cut it. Let’s try… BAG. Lip balm? Check. Wallet? Yes. Phone? Obviously. Keys. Gloves. Pen. Gum. Tea bags. Novel (clearly. What if I have a spare five minutes or something?! Better to read than to stare at a screen). Water bottle? Helloooo. And cookies. Duh. Who DOESN’T carry a tupperware of cookies in their purse?

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Besides, movie snacks are horrendously expensive and full of junk. I would rather make my own and save twenty bucks, you know? I’ve even been known to sneak in a sandwich. It was a lunchtime movie!! I was going to be hungry! And hungry=impatience and very little focus. I’m not paying over ten dollars to be hungry and distracted. And it’s way more fun to whip out your smuggled in snacks and watch the looks of jealousy from your neighbors than to eat the theater crap (Except for maybe the occasional popcorn, I might make an exception for that, but only if I have snacks with me to combat the saltiness).

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So anyway. My life comes with me on my shoulder on a regular basis and may even include cookies. Those lucky souls escorting me to the theater are no doubt grateful for this, unless they get asked to hold my bag…

Bicep workout, anyone?

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Almond Coconut Cookies

This recipe is only a teeny bit adapted from Making Thyme for Health, here! These are gluten free and dairy free, AND free of refined sugar! And possibly paleo? Though I’m not gluten free, I’m always looking for ways to switch up my snackies and desserty type things, and these totally fit the bill. Delicious, satisfying, and quick to come together. Besides all that, they’re full  of nutrients, which is how I like all of  my food to be. None of those empty calories for me, thanks!

I found that the coconut flavor is much more pronounced than the almond; if you’re really going for almond, I’m sure a splash of almond extract would be delicious.
Yield: 16 cookies

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Rustle up the following:

  • 3/4 c almond flour/almond meal
  • 1/4 c coconut flour
  • 1/2 tsp fine sea salt
  • 1 tsp baking soda
  • 1/2 c almond butter (mine was salted, I like the extra bit of saltiness)
  • 1 tbsp unrefined coconut oil
  • 1 tsp vanilla extract
  • 1/4 c raw honey
  • 1 whole egg+1 yolk
  • 3/4 c shredded, unsweetened coconut
  • 1/3 c extra dark chocolate chips

In a large bowl, whisk together almond meal, coconut flour, sea salt, and baking soda. In a smaller bowl, whisk together almond butter, coconut oil, vanilla, honey, egg and egg yolk. Keep whisking vigorously for a few minutes, until the mixture is smooth and combined (alternatively, you could use a mixer but eehhhhhh I didn’t want to do extra dishes…). Stir in shredded coconut. Toss wet into dry, and stir slowly until combined (trying not to fling flour everywhere, no I obviously don’t speak from experience, what makes you say that?!). Stir in chocolate chips—the dough should be very thick. Refrigerate the dough for at least a half an hour.

Preheat oven to 350, and line a baking sheet with parchment paper.

Once dough is chilled, roll it into tablespoon sized balls and flatten them slightly onto the prepared cookie sheet. Bake for just about 10 minutes, until golden. Let cool for a few on the cookie sheet, then remove to a cooling rack! And don’t do this, unless you want cookies that have… character:

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Oops!

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The smashed ones were definitely my favorites…

Math is only fun when there are cookies on one side of the equal sign

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Whoops… I baked.

Um really though? Like that’s any surprise at all, you all know me far too well.

And whatever, it’s the holidays and I can’t help it!! It’s like… wired into my synapses that as soon as it gets cold I have to make things. Not just any things but preferably cookies. COOOOOKIEEEEESSS!!! Holidays = cookies. Just like butter = heaven. Everyone knows that.

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Besides, there are lots of excuses to feed people around the holidays and we know I really like doing that too.

As Brianna the Bestie (BtB?!) pointed out: “Because I know that’s something you hate to do… cook for people…”

Oi. I am so predictable sometimes.

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But not always… I like to spice things up and keep it interesting. You’d get bored if I wasn’t kind of nuts and supremely hilarious all at the same time, wouldn’t you?!

Speaking of spice…

It’s in these cookies.

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Because it’s the holidays! And even though I’m not a math person I’ll give you one more equation (because equal signs really mean balance and obviously your life needs cookies to have the proper balance): cookies = holidays = cold weather = spices. Like ginger and cinnamon. Luckily for you, these have both! So you don’t have to choose or anything… The hardest choice regarding these is probably whether or not to dip them in chocolate. And that’s not really a hard choice because seriously? Why WOULDN’T you?!

And maybe make a sandwich with them and some salted almond date caramel. Because I don’t know about you but that just took my cookie to a whole new gastronomical level. My cookie is in the stratosphere now. Is yours?

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Chocolate Dipped Ginger Cookies

Recipe gratefully adapted from Whole Pure Recipes, here! I made a half batch for a yield of 14 small cookies—I’ll post the measurements for the small batch here. Obviously I made the entire recipe of date caramel because hellllooooo, of course I want extra of that lounging around. Obvi.

Vegan and refined sugar free!

For the cookies:

  • 1 c whole wheat pastry flour
  • 1 tsp cornstarch (organic, please)
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/8 tsp fine sea salt
  • 1 tbsp ground flaxseed
  • 5 tbsp water
  • 1/4 c unrefined coconut oil, slightly softened
  • 1/4 c coconut sugar
  • 1/8 c molasses
  • 3/4 tsp vanilla extract
  • a bit of extra coconut sugar for rolling

Preheat the oven to 350, and line a baking sheet with parchment paper.

In a smallish bowl, whisk together flour, cornstarch, ginger, cinnamon, and salt. In a really smallish bowl, combine flaxseed and water and set aside to gel. Now in a slightly largish bowl, combine coconut oil and coconut sugar. Using a whisk (I wanted a bicep workout, feel free to use an electric mixer or whatever), vigorously whisk together sugar and oil until the mixture lightens in color a bit. Whisk in molasses, vanilla, and the flax egg, until smooth. Add dry ingredients into wet in two batches, stirring to combine but avoiding over mixing. Roll the dough into small teaspoon size balls, roll it in the extra coconut sugar, and then flatten them slightly on the cookie sheet (they won’t really spread). Bake for just about 9 minutes, until the tops are firm. Remove and let cool for a few minutes, then move to a cooling rack.

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For the salted almond date caramel:

  • 1.5 c medjool dates, pitted
  • 1.5 tbsp unsalted almond butter
  • 2 tsp vanilla extract
  • 1/4 tsp fine sea salt

Pour a few cups of near-boiling water over the pitted dates, and let them sit for about 10 minutes (while you do the cookie dishes and the cookies finish baking… multitasking, you know?), reserving the soaking water. Once softened, toss dates, almond butter, vanilla and sea salt into the bowl of your food processor, and send that baby for a whirl until everything is combined. Add the reserved soaking water one tbsp at a time, until the caramel is smooth (I usually leave some date chunks in there because I like chunks…). Store in a sealed jar in the refrigerator for about 2 weeks, assuming it lasts more than a day…

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For the chocolate dip:

  • 1/3 c extra dark chocolate chips
  • 1 tsp refined coconut oil

Melt chocolate chips and coconut oil in a microwave safe bowl (or a double boiler if you’re feeling less lazy than me) until melted.

Dip cookies in chocolate and thriftily eat the rest (it’s too good to waste!). I let mine sit on parchment paper on the counter for a bit before transferring them to a plate in the fridge for the shell to fully harden.

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