"You can't use up creativity. The more you use, the more you have." -Maya Angelou
Something I've learned as of late is that creativity is not something that can be forced. It must come naturally. When we force ourselves into something, it becomes a chore, something we dread. When we learn to change our mindsets to enjoy the process of creating, there's something, I don't know what it is, that goes into our creation that makes it beautiful. WAIT. Eureka moment. That thing is love and passion.
Good ideas don't necessarily come when you're expecting it. They come in the quiet of dark mornings with an equally dark mug of coffee. In the shower after a long, stressful day of your brain working overtime. On a walk, with your eyes glued to the beauty of your surroundings. They come when we are at peace, calm, and have a happy spirit about us. Nothing good comes from having a bad attitude, and that includes creativity.
When we put our good ideas to work, with a happy attitude and a joyful heart, we create wonderful things. Keep a smile on your face through the process, accept your faults and failures, move on, and do whatever it is you do to the best of your abilities.
As you've probably gathered, the context for all this creative chat is about my blog. I've noticed that when I take a step back and stop forcing myself to bake, photograph, write, and post, the creativity just flows. It comes naturally when I let go of all the expectations I have of myself that are way too high. These cookies came out of the blue. Actually, I lied. I was scrolling through my blog feed, I found these cookies. I'd been having that itch to bake all day, not knowing really what it was I wanted to make. Until I saw those gorgeous photos and simple ingredients. DING DING DING.
These cookies have a short ingredient list, are so simple, delicious, chewy, and lightly sweetened. The base of the cookies is amazing and I can just picture them going perfectly with a cup of coffee or tea.
coconut, oatmeal, and cherry jam thumbprints
1/2 c. oats
1/3 c. desiccated coconut
4 tbsp. melted coconut oil
3 1/2 tbsp. maple syrup/honey
1 tsp. vanilla extract
2 tbsp. flour
dash of cinnamon
cherry jam (you can sub any other kind of jam if you'd like)
granola for sprinkling (optional)
Preheat oven to 350ºF and grease or line a baking sheet with parchment paper. Add coconut and oats into a blender and pulse until a flour forms. Pour into a bowl and add coconut oil, sweetener, vanilla, cinnamon, and flour. Stir until combined. Roll dough into balls, gently pressing your thumb into the centers. Place a small spoonful of jam (about a tsp. per cookie) in each imprint; sprinkle with granola if desired. Bake for 10-12 minutes. Let cool completely before transferring to a jar or container. Yields 9 small cookies.