Milkshakes happen.



I made cookies.


And then I made a milkshake. With cookies. And Bailey’s.



(This was the other night. And then this morning I went to my favorite bodyrock class and now typing is difficult because my arms are shaky and already sore. Bahahah ooooh I love that class so much! See? It’s all about balance. Milkshakes one day, total and complete ass-kicking the next: this is how I roll)

Be jealous… be very, very jealous.

Luckily I had Vaccuum Vati around to test run the milkshake, just in case it was terrible. Except excuse me?! How could molasses-ginger cookies+ice cream+Bailey’s ever be terrible?! That’s right. It couldn’t.


The cookies are fabulous on their own of course, and actually rather guiltless (Not that I think anyone should EVER associate guilt with food—I’m just using this as a handy turn of phrase. Food is love! Just indulge responsibly…). They are soft and chewy, with an amazing gingerbready-molasses kind of flavor, and actually really remind me of cookies my grandma used to buy when I was a kid: I liked taking three evenly spaced bites around the perimeter of the cookie to make it look like a dress. Yeah. Weird child, don’t even get me started. But whatever, they have a similar taste profile, at least as far as I remember. Apparently all my memory cells regarding that particular memory are taken up with the three evenly spaced bites (I don’t even remember what brand they were…).

Anywayyy, moving on. Make these! Your body will thank you for the nutrients, and your brain will thank you for tricking it into thinking you’re totally indulging. When you’re really not. Unless you choose the milkshake option, which you totally should. Obviously.


Molasses Ginger Cookies

The recipe comes from Running to the Kitchen, here! I made only a few slight changes (mostly just flour), but mine did this weird spreading thing. Can’t say I particularly minded, since I obviously have a thing for enormous cookies the size of my face. I got 11 palm-sized, really flat cookies.

  • 3/4 c almond flour (I ground almonds in my food processor until fine)
  • 1/2 c whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • pinch of salt
  • 2 tbsp molasses
  • 1/4 c honey
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 tbsp unrefined coconut oil, melted
  • 1/3 c chopped dark chocolate

These cookies need to chill for at least 2 hours, so keep that in mind before you mindlessly preheat the oven like me.

In a mediumish bowl, combine almond flour, whole wheat flour, baking soda, cinnamon, ginger, and salt, and stir to combine. In a smaller bowl, whisk together melted coconut oil, molasses, honey, vanilla, and egg. Add wet into dry, toss in chocolate shards, and stir until just combined. Cover the bowl and stick it into the fridge for at least an hour and a half, preferably more like 2.

Now you can preheat the oven to 350 (you impatient little minx), and line a baking sheet with parchment paper. When the dough is thoroughly chilled, drop the cookies onto the prepared cookie sheet, using your fingers to smooth them into nicer-looking shapes. My dough was very sticky, so I advise using spoons rather than attempting with your fingers. Leave enough space between your cookies to allow them to spread, as mine did—or rather, as mine morphed into a giant cookie amoeba. Ridiculously tasty, but they ended up with some flat edges, hhehe. Bake for 8-10 minutes (mine went for 10), then let cool on the sheet for about 5 before transferring to a rack to cool completely. Store in a plastic container between wax paper to retain their chew!

you see what I did there??
you see what I did there??

If you care to try the milkshake (which you most definitely should…), blenderize a cookie, a few blobs of vanilla ice cream (good quality, please), and a healthy glug of Bailey’s. Serves… one. Don’t plan on sharing: trust me, you won’t want to.

oops, caught in the act
oops, caught in the act

Don’t be judgy, it was delicious!

Cookies + chocolate bar = beautiful babies.


I don’t have anything too interesting or anecdotal today, but these cookies were delicious, so I want to share.

timber!! oops.


They remind me of something I ate in my childhood, but I can’t put my finger on exactly what. I feel like they’re something out of Chocolat (exceptional movie, by the way), in that scene where Judi Dench takes a drink of the hot chocolate for the first time and says “it tastes like… I don’t know… ” and then giggles. These cookies are kind of like that for me too, except they’re unfortunately not filled with Mayan chocolate or infused with ancient magic. Oh well, they’re still a worthy substitute. AND not too bad for you, to boot. Almonds for manganese and Vit. E, as well as lowered LDL cholesterol levels… antioxidants from dark chocolate, and blood sugar stabilization from cinnamon… what’s not to love?

yum yum yum.

These are full of cinnamon flavor, which is great if you’re a cinnanut like me (I swear, I put it on literally EVERYTHING). They are soft and a little on the crumbly side, and best just out of the oven, when the chocolate is all melty and warm. Or you can just pop them in the microwave for 10-15 seconds (if they last long enough after the initial batch comes out of the oven… haha yeah right). Maybe they remind me of cinnamon grahams? Maybe. Except waaaay better. You’ll just have to see for yourself.

uh oh. one got away.

Chocolate Stuffed Almond Butter Cookies

The recipe is from The Vintage Mixer, and the only adaptation I made is less chocolate—I used a few squares from my TJ’s 72% fair trade bar (my fave). My recipe yielded 11 small-medium sized cookies, so you’ll just need enough chocolate of choice to stuff however many cookies you end up with.

  • 1/2 c whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp cinnamon (love love love)
  • 3/4 c almond butter
  • scant 1/2 c brown sugar
  • 3 tbsp ground flaxseed mixed with 3 tbsp water
  • enough 1/2″ chocolate pieces to stuff into your cookies! Dark chocolate, preferably.
river o’ molten chocolate…

Preheat the oven to 350.

In a small bowl, mix together water and flaxseed. Set aside for about 5 minutes. Using an electric mixer, cream together almond butter and brown sugar. Add in flax and beat briefly to combine. In another small bowl, whisk together flour, baking soda, and cinnamon, and then add the dry ingredients into the brown sugar/almond butter bowl. Stir or use the mixer to fully combine. The dough will be on the thicker/stiffer side of things. Pinch off small balls (about 1″), push a piece of chocolate into the center of each, and roll/semi flatten into cookie shape before plopping them down onto your ungreased cookie sheet.

Bake for 10-12 minutes—mine went for about 11. Let cool on a cooling rack (or, better yet, place on a cooling rack and then eat them warm).

sorry this picture has weird lighting… molten center. omnomnom…