Cookies that play nice in the sandbox

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OoOooOOOOooohhhh the first of the fall baking has arrived!

PUMPKIN.

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Why isn’t it a year-round thing?? I always think that summer fruit is my favorite thing, but then around comes fall (which happens to be my favorite season anyway) and I get all obsessed with pumpkin. So fickle.

But seriously. Pumpkin is one of my favorite things ever. And healthy cookies are right up there next to pumpkin on the favorite things list, so obviously why would I NOT combine these?! Helloooo.

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I’m going to start my pumpkin hoarding sometime soon…. you know what I mean if you’ve hung around my inbox snark the last several years: come fall, everyyytime I go to the store, I grab an extra can of pumpkin. Can never have too much, right?! … Right. Sorry. I have a problem. BUT. That also means that when everyone else is fighting over the *last* can of pumpkin within a 10 mile radius, I am sitting pretty on my hoarded stash. And can therefore make pumpkin things. All. The. Time. Yep. Be jealous. Or don’t, and implement my genius strategy for yourself… you’ll thank me later.

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These cookies play nice in the sandbox, too, as they’re dairy free, refined sugar free, gluten free, and paleo. Even if you don’t subscribe to any particular dietary theory (like me. I’m an omnitarian), it’s only fair to make cookies that can make nice for other people too, right?! Cookies are meant to be shared. They’re like love, in food form.

Bake love. Share food (preferably with a bestie over tea). Eat. Be happy!

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Pumpkin Cookies

Recipe lightly adapted from Lexi’s Clean Kitchen, here! My batch yielded 10 cookies, about 2.5-3″. Paleo, gluten free, refined sugar free, and dairy free! Not to mention full of beta carotene, healthy fats, and antioxidants. How could you pass up these little gems?! That’s right… I thought not!

  • 1 c almond flour/almond meal
  • 1 tbsp coconut flour
  • 1 egg
  • 1 tbsp refined coconut oil, melted
  • 1/4 c pumpkin puree (Just pumpkin, not pie filling pleeease!)
  • 2.5 tbsp raw honey
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • heaping 1/4 tsp pumpkin pie spice (I make my own: 1 tbsp cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp allspice, 1/2 tsp nutmeg, pinch of cardamom or mace), plus more to sprinkle on the top of yet-to-be-baked cookies
  • 2 large squares of 70% dark chocolate, roughly chopped

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

Whisk together almond flour, coconut flour, sea salt, baking soda and 1/4 tsp pumpkin pie spice. In a smaller bowl, whisk together melted coconut oil, pumpkin, honey, and vanilla. Stir wet into dry (and do try to avoid overmixing, we can’t have that…). Stir in chocolate, and drop by the tablespoonish onto the prepared baking sheet. Sprinkleysprinkle some extra pumpkin pie spice on there because that is an excellent idea. Smooth them out just a little… then pop them into the oven for about 15 minutes.

Let cool on the cookie sheet for a few as they’re soft right out of the oven—they’ll seem too soft at first but they firm up nicely. Store them in the fridge, if they last that long!

Your kitchen will smell like heaven. Indulge responsibly ;)

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Happy Tummy Conga Lines

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YOU. GUYS.

I know I have like umpteen zillion banana bread recipes on the blog, but seriously. Ignore the other ones (well, not really–they have their merits too.. just for today!)

THIS is my favorite. Hands down, I’ve-already-eaten-two-slices-and-am-heading-for-another-one-someone-stop-me kind of bread. Like, half the loaf is gone (I’ve had help, let’s be real here).

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And besides that, it is FAB with blackberry jam. Especially when that jam is handmade and acquired from a lovely local source. I’ve never put jam on banana bread before now but I’m probably not going back. Ever.

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Luckily for me, not only is this one a fast and easy one to whip up, but it’s full of healthy for me things like coconut oil and buunahhnuhhsss and whole grains and honey.  Good thing too that we had literally two bunches of dead bananas spread out between the fridge and the freezer and they were looking so sad and dead and brown… clearly they needed to go into something delicious like this. They’re much happier now, they wanted me to tell you.

Go make your dead bananas happy. Bake them into something that then makes your tummy do a happy dance! Mine is, we could have a tummy conga line. Umm yeah okay this is getting out of hand with talking bananas and gastrointestinal conga lines, but seriously. Make, eat, love!

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Why is it gone?!

Coconut Oil and Honey Banana Bread

If you’re not a coconut fan, don’t worry! There’s no coconut flavor noticeable in the bread—I used refined coconut oil for baking, as it can take high heat. This bread is SUPER hydrated (remember, we don’t use the m word), but not squishy. It’s the perfect balance between hydrated and dense, with a nice crumb. It only has a 1/4 c of honey added, so make sure your bananas are deady-dead-dead. The deader the bananas, the sweeter the bread! Mine were literally black. So gross…until they aren’t! This makes one loaf, and the recipe is (ever so slightly modified) from Relishing It, here! SO happy I found it.

  • 1/3 c refined coconut oil
  • 1/4 c honey (mine was local, yay!)
  • 2 eggs
  • 1 tsp vanilla
  • 1.5 c mashed, dead bananas (I used about 5)
  • 1.75 c whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • a few sprinkles of chia seeds (can be left out)

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Preheat the oven to 350, and lightly grease a loaf pan (I use more coconut oil).

In a mediumish bowl, whisk together flour, baking powder, sea salt, and chia seeds. In a smaller bowl, have fun mashing up all of your dead bananas and trying not to be too disgusted by how brown they are. Ahem, moving on…

Stir together coconut oil and honey until they’re creamy and mixed. Slightly beat eggs and then stir them in as well, followed by vanilla. Mix lightly until combined, then stir in dead banana mashup. Adding the dry ingredients a bit at a time, stir them in until the dry is just incorporated–don’t over mix! No one wants tough buhhnahhnuhh breadz.

Pour the batter into the prepared loaf pan, and pop it into the oven for just about 45 minutes—mine came out at 45 but probably could have gone for a few more. Let cool in the pan for a bit, then turn out onto a cooling rack to cool completely. I’m sure it stores well, but as mine is rapidly disappearing I’m sure we’ll have no issues on that front…

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Carbs are my friends.

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I love carbs.

You know, I used to have a teeshirt back in middle school (high school? Don’t remember) that said “I [heart] carbs!” above a food pyramid composed completely of… carbs. Inspired, that’s what that is.

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If I was to make up a pyramid for the carbs I eat now… hmm… Bottom layer: creamy oatmeal!! And other grains like amaranth and millet. Second layer: definitely toast. Bread, of all kinds. Toast bread… crusty, ciabatta-type stuff, olive and walnut, etc. etc. And then the third layer: flatbreads and tortillas! Because I don’t eat those quite as often. And then the little pointy part [eat sparingly, haha yeah right]: whole wheat croissants from La Boulange and… animal crackers [because I only eat them once in blue moon]. But only Barbara’s oatmeal kind, I’m rather particular. Yessss. Pyramid of carbs. Such a fabulous idea.

So! Because carbs are my friends… I made flatbread again! Except this one is different than the last one and my cat didn’t express interest…

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This one is a Sri Lankan recipe called roti. Super easy to make and so delicious, I made a half batch due to lack of coconut and made 6… annnddd they disappeared within about 10 minutes of actually making them. I think we can safely assume that they were delicious. Especially with butter. Mmm. Butter makes everything better. Maybe that should go in my pyramid somewhere… my pyramid of carbs and butter. Or according to Regina George they’re the same thing: “Is butter a carb?!” haaa.

(Veggies would obvs be in my pyramid too but you’ve heard me expound enough about how it’s ridiculously challenging to keep me in vegetables so let’s just stick to carby wonderfulness).

Anyway. Make these flatbreads! They’re good either savory or sweet, and I’m sure they would be fab with curry,  but too bad we ate them all before I could make anything to eat them with. Whoops.

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Sri Lankan Whole Wheat Roti

Delicious recipe lightly adapted from Curry and Comfort, here! I made a half recipe and got 6 of various sizes; the full recipe (posted below) should yield 9-11.

  • 3 c whole wheat pastry flour
  • 1 tbsp coconut oil
  • 1 c shredded unsweetened coconut+milk bev for soaking
  • 1 c cool water
  • salt to taste
  • a bit more coconut oil for cooking

In a small bowl, soak coconut shreds in your milk bev of choice—I would have used coconut milk if I’d had one open; I used rice milk. Use enough milk to just moisten them, but not too much–you don’t want it soupy, just hydrated! Set aside.

Sift whole wheat flour (or don’t, if you’re lazy like me) into a bowl, and add melted coconut oil and salt. Stir in soaked coconut. Start adding water a little at a time until a dough forms. It should be about the consistency of play-dough!
Heat a cast iron skillet over medium high heat with a bit of coconut oil in the bottom. When it’s hot, pat the dough into flattish little shapes (Try not to play with it too much, as tempting as it is…. no one wants tough roti), and pan fry them until they brown on both sides. Serve warm with butter! Or curry, or whatever you have on hand. I think they’re best immediately, but I’m sure they would be just as good reheated.

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Happy Earth Day! Go show Mother Nature some love.

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Okay so actually it’s been about a million years since I made these, but they were too good not to share! So better late than never, riiiiight?

You see, I’ve been mega busy doing awesome things like finding this:

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And being up at dawn to witness this (Happy Earth Day today, by the way! Go out and give a tree some love):

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Oh. And I spend an inordinate amount of time here. Whole wheat croissant+jasmine green tea = heaven.

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And doing other things like attempting to eat as much as I possibly can, whilst being off sugar (yep, that happened. Including dates! Amazing, I know. I’ve added dates back in now, but expect to see natural, non-refined sweeteners on here from now on in baked treats). Trust me though, I feel quite a bit better for having cut processed sugar out nearly completely (special occasions not withstanding! Birthdays. Duhhh).

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Busy busy busy.

But don’t worry, still eating ridiculous hippie-type things like eggy pumpkin messes and a mega huge ton of veggies. As per usual, nothing has particularly changed! Except maybe the consumption of avocado and liquid aminos and nutritional yeast has gone up… not that I even remotely thought that first one was even possible! Ha. Power to the AVO!! I’m sure another savory recipe is coming your way soon, watch this space for further developments!

But anyway. Cookies. Long time coming, I made these a few weeks back and they were simple, delicious, and good for you. What’s not to love?

And yes, I know they’re blue. Who *doesn’t* like some blue food now and again?! Especially when it’s naturally occurring… see? It’s kind of like mother nature is throwing a party for you, on your plate. A party of awesome, antioxidant-filled blueness. To which the free radicals in your body are NOT invited, by the way (and after you eat these cookies/blueberries, there will be less nasty free radicals to float around and cause problems anyway! Mother Nature always knows how to throw an awesome party).

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Blueberry Almond Coconut Cookies

Yield: about 11-12, mine spread out quite a bit and were on the flatter side. Soft, but delicious. Recipe lightly adapted from Ari’s Menu, here!

Healthy fats [almonds+coconut], antioxidants [blueberries], vegan, and gluten free! Winners all around.

  • 1.5 c almond meal
  • 1/4 tsp baking soda
  • 1 tbsp organic, non GMO cornstarch
  • dash of salt
  • 1/4 c maple syrup (I use grade B organic)
  • 1/3 c light coconut milk (canned)
  • 1 tsp vanilla extract
  • 1/2 c frozen organic blueberries

Preheat the oven to 375, and line a baking sheet with parchment paper.

In a large bowl, combine almond meal, baking soda, cornstarch, and salt. Add maple, coconut milk, and vanilla, and stir to combine. Gently fold in blueberries (this turns the batter blue. I’m in love). Drop by the spoonful onto your prepared cookie sheet, and bake for 12-14 minutes until set and golden (Mine went a little on the longer side—they’ll still be soft when done, so tap the tops to test them). Let sit for a few minutes (they’re delicate!), then remove to a cooling rack to cool completely. Store in an airtight container in the fridge.

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A whoopsa-too-much-milk almost-fail that wasn’t

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YOU. GUYS.

These cookies are… maybe the best thing I’ve eaten all week. And I really have been eating them all week (whatever, I know it’s Tuesday, my weeks are never normal so be nice to me and just assume I mean last week+the beginning of this week, okay good, now we’re straightened out… continuing on!), since I’ve made two batches. TWO. You know something is pretty freakin’ amazing if I make it twice. Not only twice, but IN. A. ROW.

Whaaaat.

Weird.

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Obviously you should trot off to your kitchen and make these immediately. Not only are these crazy delicious, but they also happen to be ridiculously good for you (okay. It’s still a cookie but if you are a fiend for cookies like me, you can be awesome and healthify when you can) and beyond simple to make. Toss some stuff in a food processor, push on. Push off. Toss in some more stuff. Blend. Stop blending. Add the last bit. On. Off. Throw on cookies sheet. Toss sheet in oven. Bip. Done! …Pause for baking. Attempt to let them “cool”. Do a bunch of push ups (okayyy, I suppose that bit is optional) Stuff face. Repeat.

It’s nice if you share. Or you can share with a caveat, like me, and make some slightly-more-massive ones for yourself and clearly separate them on the cooling rack. With a fork. See? Those two over there are on the “do not eat under penalty of mega cookie deprived wrath” side of the fork. The others are obviously fair game, but I never said I wouldn’t eat those too. Oh no.

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And yes… I know this is about my billionth cookie post in pretty much two weeks, *sighhhh*. Sooner rather than later I’ll get around to blogging about something else, but suffice it to say I a) about eat my weight in veggies everyday, b) I eat lots of cookies and c) my dinners have been quick, nutritious, and visually uninspiring these days. Sooo. Savory things. Eventually.

But right now… go make these cookies!! Seriously. I love you, invisible internet friends, would I steer you wrong?! … Correct answer: no. Cue subliminal messaging: coooooookiiiieeeesssss!!!

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Ridiculously Delicious Date Cookies

Recipe from Power Hungry, here! I got around 17-18 cookies each time.

The first time I totally goofed and doubled the milk. I do have to say, they are delicious that way and I think I might actually prefer them. I’ve made them twice, as I said, once with the goof and once as the recipe originally intended. While I love both, I think my vote is with the softer, flatter (for once!) doubled-milk variety. The original amount of milk yields a taller, slightly craggier cookie, with slightly chewier edges. Both are delicious. These cookies contain minimally processed ingredients and no refined sugar! They’re full of healthy fats (almond butter) and whole grains (oats), fiber (oats+flaxseed), omega-3’s (Flax), and antioxidants (dark chocolate!). Winner, winner, I just ate cookies for dinner. Juuuuust kidding… but seriously. It was a close call.

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Just for comparison, the cookies above are made with 1/2 c milk… and the ones in the eggplant bowl and at the end of the post are 1 c. Just in case you needed a visual like I always do.

Firstly, grab this:

  • 1 c rolled oats
  • 2 tbsp ground flaxseed
  • 1/2 tsp baking soda
  • 1 c semi-packed, pitted dates, roughly chopped
  • 1/2 c organic almond butter
  • 1/2-1 c milk bev (I used 1% milk)*
  • 1 tsp vanilla extract
  • 1/4 c dark chocolate chips

*depending on whether you want taller, chewier cookies (1/2 c), or flatter, softer cookies (1 c)

Secondly, do this:

Preheat the oven to 350 and line a cookie sheet (or two) with parchment paper.

Haul out your massively heavy food processor, and process oats until they are finely ground and flourlike. Add in flaxseed meal and pulse to combine. Add the dates, and pulse until they are finely chopped and incorporated. Toss in almond butter, milk and vanilla, and pulse to blend. Pour/spoon dough into a bowl and stir in chocolate chips. If you double the milk, the mixture will be more like batter than dough (It’ll spoon into little puddles). If you use 1/2 c milk, the dough will be much thicker– flatten the cookies out with a fork before baking. Bake for 10-11 minutes, let cool a few minutes on the cookie sheet (a bit more for the doubled-milk cookies, as they’re a little more delicate), then transfer to a cooling rack. I keep mine in the fridge for freshness. I’m sure they keep for a while, but honestly mine have lasted all of about three days… so good luck with that!

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Did British cavemen eat english muffins? If not, I refuse to be Paleo

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Sorry sorry for the blogging fail, I’ve been busy!! But to make up for all that, I have two wildly different cookie recipes to share with you. Never fear, all is right with the world when we have cookies.

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Hmm, some random musings first.

First and most importantly, I’m now a qualified TRX suspension trainer! Wheeeee!!! Now (after I practice forever and ever), I am certified to officially kick butt. I need business cards now, clearly. Get ready, world, I’m now certified and dangerous.

On a gastronomical level, I tried Welsh Rarebit for the first time when Mutti and I ventured down to Carmel by the Sea for the day. It’s… interesting. And no, it has nothing to do with rabbit, thank goodness. This, however was fantastic. How can you not love caramel and chocolate?!

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And then there is this enviously adorable picture of our feet on the beach.

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And then this awesome thingy that I can now do with my phone! Ridiculous photo editing triumphs! Totally unnecessary but hey, I love glitter so don’t judge.

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Okay so I suppose now I’ll share the cookies… because I spent 8 hours in TRX training, so obviously I earned a cookie (or a million. I was SO. HUNGRY). These cookies are amazing! Raw, vegan, and full of good things for you. No added or refined sugars, and they’re even gluten free! I’m kind of on a raw-date-nut-I’m-really-hippie-crunchy-to-the-core cookies, can you tell? These might even be paleo, maybe? I’m not sure, as I really like cheese and am not in fact well versed in the caveman diet as apparently cavemen didn’t eat cheese. Or english muffins. Maybe British cavemen ate english muffins? Whatever. To each his or her own eating proclivities, if you’re paleo, make these! If you’re not… make them anyway! Love food. Eat!

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Raw Chocolate Chip Cookies

I only slightly modified the recipe from The Sweet Life. Soooo good. I got 11 cookies out of mine, with a tiny ball of ‘dough’ left over to eat whilst making… These cookies come together in a snap, and set up easily in the fridge. Raw, vegan, gluten free, paleo, no refined sugars, no added sugars, good protein, and healthy fats. Um… you could go wrong how?!

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Firstly, you need:

  • 1/2 c dates, pitted puuuuhlease
  • 1.5 c raw walnuts
  • 1/2 c raw pecans
  • 1/4 c unsalted organic almond butter
  • 1/4 c rolled oats
  • pinch of sea salt
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • small handful of dark chocolate chips

Secondly, do this:

Pit your dates. Please. Don’t murder your food processor…Process the dates (with maybe a teeny bit of water), until they’re smooth and form a bit of a paste. Add walnuts and pecans, and pulse again until smooth and slightly crumbly. Add in almond butter, oats, salt, cinnamon, and vanilla, and blend until smoothyish. The ‘dough’ should be crumbly but hold together when you press a bit between your fingers. If it needs a bit more sticking-together-power, add a tsp of water at a time until you get the consistency you want. Toss the dough out into a bowl, fold in chocolate chippies, and form it into balls or cookies or whatever (I like cookies with a fork pattern). Let set in the fridge for about an hour, and then consume with reckless abandon. I let mine sit on a plate for a bit, uncovered, then put them into a glass container.

Eat, in a wholly guilt-free and smartly indulgent manner. Eat the food you love… love the food you eat!

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Transitory Friday obsessions and other musings.

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Friday things!!

1. I made these cookies. Again. For the second time in a week.

2. I’m finally not sore. It took me like four days to recover from my last set of workouts Monday-Wednesday, but hey. It was worth it! (Even though that involved being in ridiculous pain trying to hand people things across the cash desk or reach my arms over my head, but whatever. Reaching and handing are clearly unnecessary activities… riiiight?).

3. It is unbelievable how many times people come into the store asking: “sooo… my friend’s aunt’s cousin had these pants…. annnd they were, umm… black… do you have them?” … Really?!

4. My car’s back shocks are currently making the noise of the van’s horn from the movie Little Miss Sunshine. You know, like MmmmEMEMMEMMRMMBmmmbbBMBMMBMMM (that is exactly what horns sound like, by the way) everyyyyy time I go over a bump. I think it’s time to get this looked at…

5. I find this hilarious. Courtesy of Memphis Minnie’s bbq… om nama porkaya hahahah!

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6. Errrmeerrgeerrrddd my peanut butter jar is half empty. Someone rescue me.

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7. Kombucha. With chia. I’m obsessed.

8. I also made grilled pineapple and black bean quesadillas, with avocado and mango chutney. They were a winner, so you get a picture. I’m too lazy to post what barely counts for a recipe, so just chuck some pineapple on a grill pan and call it a day.

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Anyway. Without further ado, you should make these cookies! They’re stupidly easy and full of nutrients, without requiring an extensive list of ingredients or weird kitchen appliances. One bowl, one spoon, and maybe your food processor. Easy money. Gluten free+ lower in sugar+ higher in protein+ whole grain+ antioxidants from the chia+ mental well being from overall deliciousness= happy human.

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Absurdly Simple Peanut Butter-Chia Cookies

Yet another pb cookie recipe, I know I know, but hey. You can NEVER have too many peanut butter cookie recipes in my book. PB+chia is totally a power couple! Especially easy ones you can whip up when you desperately need a cookie. The recipe is ever so slightly modified from Cooking Uncorked, here! I got 15 cookies out of mine–you could easily have more if you made them smaller (though why you would ever do a thing like that is beyond me).

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Lezzzz do eeet:

  • 1 c oat flour (I pulverize a cup of oats in my food processor until fine)*
  • 1/3 c rolled oats*
  • scant 1/4 c brown sugar
  • 1.25 tsp baking soda
  • 1 tbsp chia seeds
  • 1 c organic chunky peanut butter
  • 6 tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/4 c chocolate chips

*gluten free if needed for a gf cookie

Preheat the oven to 350 and rustle up a cookie sheet.

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Process oats into flour, if needed. Combine dry ingredients… in a bowl. Chuck in everything else. Lick spoon and pb-measuring cup. Ensure that there is no smidge of peanut butter left uneaten (heaven forbid). Clean spoon. Use your well defined and nicely muscled biceps to stir everything together. Drop by heapingish tablespoons onto the cookie sheet. Lick spoon, lick bowl. Bake cookies for 7-8 minutes, depending on how hot your oven is! Let cool for a minute or two on the cookie sheet, then move to a cooling rack (or your mouth).

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One furry dork and ridiculous cookies: I’m obsessed.

Wow. My cat just stuck his paw up and gently touched my face. As in a… “You are NOT paying enough attention to me, I’m sitting here looking cute, HELLO I’m furry and adorable and I employ tactics just like Simon’s cats so pat me NOW” type of paw to the face way.

We’re talking about the butternut squash pancake-eating cat.

This one.

What a goober. Maybe he wants to do some yoga?

is this like upward facing kitty? kittyasana?

Have I told you about how he LOVES freshly dead spiders? He must be a pacifist, or else he doesn’t like the tickly feeling of eating legs (I can’t say I blame him really)… he waits for Vati to kill one for him, and then he starts purring as soon as he hears the slap of the birkenstock. And then he eats it off the bottom of the shoe. Weird much?! That and crunchy things. Oh. And he snores.

Welcome to the life of Nosh. Sleep a lot, get fed some freshly dead spiders and crunchy things, paw your human in the face until she pays attention to you, purr until you drool, sleep more, purr more, discover your human doing yoga and join in, and then round out your day with more sleeping. Life’s rough, isn’t it?

(Side note. If you haven’t seen Simon’s cats on Youtube, click away from this page and look it up immediately. You’ll thank me later!).

No, I’m not just a crazy cat lady. I promise this post isn’t completely about little furry beings…

Anyway. Before I so rudely distracted myself going off about the ridiculous paw-to-the-face tactics employed by my resident furball (one of two), I was going to tell you about these:

And how you should tote your laptop into the kitchen and make them. NOW. Immediately. Because seriously, these cookies are amazing. Chewy, oaty, and coconutty. Not a word but hmm, don’t care because these are so amazing. I’m contemplating another batch in the insanely near future they’re that good. And besides, we know how ludicrously picky I am about chocolate chip cookies… so obviously these must be good. Nosh hasn’t rendered his opinion as of yet, unless the face-paw was any indication… maybe he was telling me to go grab the leftovers. Wait, what leftovers? Apparently I’ve eaten them all. Do yourself a favor. Make cookies: your house will smell like love!

Coconut Chocolate Chip Cookies

I slightly adapted the recipe from the Cooking Actress, here! I got 9 cookies, rather tragically… when (not if) I make this again, I’ll be doubling the recipe. The cookies are chewy and oaty, with a slight taste of coconut and chocolate.

  • 2/3 c + 1/2c oat flour (equal amounts of rolled oats processed in a food processor)
  • 2 tbsp rolled oats
  • 4 tbsp brown sugar
  • 2.5 tbsp granulated sugar
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 2 tbsp unrefined coconut oil (the kind that smells like coconut when you open the jar—refined doesn’t have a coconut taste)
  • 3-4 tbsp light coconut milk (from the can)
  • 3 tbsp chocolate chippies

Preheat the oven to 380, and line a cookie sheet with parchment paper.

Combine oat flour, rolled oats, both sugars, salt, and baking soda in a bowl. In a smaller bowl, melt coconut oil, vanilla, and 3 tbsp coconut milk together. Add wet into dry, adding slightly more coconut milk if the batter seems too dry. Fold in chocolate chippies, and drop by the spoonful onto your prepared baking sheet. Pop into the fridge for a few minutes, until cold. Bake for 7 minutes (best if they seem slightly undercooked when you take them out), and let cool for a least a few minutes on the cookie sheet. I store mine in a plastic tupperware—as much as I dislike plastic, glass containers will make your formerly chewy cookies go soft.

Eat, preferably with a kitty on your lap and with some loved ones around. Cookies are better when they’re shared! <3

Paleo hockey pucks (no just kidding, they’re actually tasty cookies)

I was too lazy to put two recipes into one post, so here are those paleo cookies I was nerding out about in my last post.

Short and sweet, just some photos and a recipe!

Apple Cinnamon Cookies (Paleo-friendly)

Recipe from What Runs Lori, here! My yield was about 10ish cookies, ish. I’m a little behind, I’m not entirely sure since this batch is long gone. Ehhh, you get delicious cookies anyway, what do you care?! Moist HYDRATED, apple-y, and full of cinnamon. Yum yum yum. AND grain-free, vegan, refined sugar free, and full of healthy fats.

  • 1 buhhnahhhnuhh
  • 1/3 c grated apple, skin on
  • 2 tbsp almond butter
  • 1-2 tbsp milk bev (use almond or coconut to keep things vegan/paleo), if needed
  • 2 tsp vanilla extract
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar

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

In a bowl, mash yo’ buhhhnahhnuhhh. Toss in everything else: grated apple, almond butter, vanilla, salt, cinnamon, ginger, coconut flour, baking soda, and vinegar. Stir together, and add in 1-2 tbsp milk bev if the batter looks too dry (I used 2 tbsp). Drop cookies by the heaping glob onto the prepared cookie sheet, and bake for 8-10 minutes (mine went for 8)—an appropriately short baking time (hellooo, instant gratification). Let cool on a rack… or maybe in your stomach.

Healthy fats are my excuse to eat [more] dessert

You see those classy Spongebob liners? Oh yes.

Okayyyy… I lied. I promised you healthy things, but oops oh well! You get cupcakes instead! Life happened and I was notified of a demand for sweet things. And of course, I can always be persuaded to make dessert. Teeheehee. Plenty of time for healthy things later.

Besides, in terms of desserts, these actually aren’t all that bad… perhaps they qualify as a healthyish item? I think so. Whole wheat and a good dose of healthy hazelnut and coconut fats. Plus, they’re vegan! So no pesky saturated fats from butter. And cupcakes are adorable. They’re like tiny cakes, which makes it totally acceptable to eat multiples in one sitting. Especially if the fats are good for you. (I will, apparently, come up with any excuse to eat dessert. Not like this is anything new…)

Life is too short to NOT eat dessert! I’ve decided I need about 5 stomachs to accommodate all the food I want to eat. Desserts included. I need to be like a cow. Except minus the ability to digest grass (they have… what is it… a rumen? to digest grass? I’ll pass on that bit, grass looks unappealing, thank you).

ANYwayyy. Let’s move on, after that semi-awkward tangentially irreverent thought. These cupcakes are fab! And they have nothing to do with cows. They’re full of coconutty goodness, and I highly recommend them. Make them, eat them, love them. Preferably with friends you haven’t seen in ages. Dessert with company is always the best idea :]

mmm, cupcakessss

Vegan Coconut Cupcakes with Coconut-Hazelnut Frosting

Slightly adapted from (Never home)Maker, here! Makes 12 normal-sized cupcakes.

For the cupcakes, acquire:

  • 1.5 c whole wheat pastry flour
  • 3/4 c sugar (I used half turbinado, half regular granulated)
  • 1/2 c unsweetened, shredded coconut
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c light coconut  milk
  • 1/3 c canola oil
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

For the frosting!

  • 1/4 c light coconut milk
  • 1/2 c Earth Balance (vegan butter)
  • 2 c powdered sugar
  • 1/3 c finely ground hazelnuts (blitz whole ones in the food processor for a bit)
  • 1/2 c unsweetened, shredded coconut

Preheat oven to 350, and line a muffin tin/cupcake pan with liners. Or not, depending on your preference.

In a large bowl, sift flour, sugar, baking soda, coconut, and salt. In  a smaller bowl, combine coconut milk, canola oil, and vanilla. Combine wet into dry, stir just to combine. Add apple cider vinegar at the last bit (so that you get max fluffiness out of the cupcakes, when the baking soda reacts with the vinegar). Pour the batter into the prepared cupcake pans, and bake for 20-25 minutes. Mine were done after about 23. They’ll be done when a tester comes out clean.

While the cupcakes are cooling, make your frosting!

In a bowl, combine coconut milk, Earth Balance, and powdered sugar. Use an electric mixer to beat until it reaches frosting consistency, on high speed. Stir in hazelnut and shredded coconut. Frost cupcakes when they’re completely cool! I topped mine with a sprinkle of cocoa powder, which I found to add a nice counterpoint to the sweet frosting.

Eat. Drool. Enjoy your good fats, and revel in the fact that you’re being sneakily healthy :]