chocolate covered almond cookie dough bites

Sometimes I think I've got my priorities a little screwed up. Like how on most mornings, I have my first cup of coffee pulsing through my veins before I even put my glasses on, or how I waste way too much time scrolling through my Instagram feed before starting school. Or like that time (actually many times) when I went straight to the kitchen for dessert before even showering after a five mile run. Yah. Ew?

Side note: dark chocolate + run = so many endorphins. 

I've found myself baking a lot lately whenever I can find a minute to calm myself.  Most of the things I've been baking, although vegan, haven't really been super healthy. The aftermath of the holiday season has had my tastebuds getting used to sugar. I'm totally all about balance and moderation, but let's just say I've eaten my fair share of cookies. 

So in honor of the new year and getting back on track, let's eat some chocolate! Wait what? Yes! These bad boys are totally yummy and indulgent and can cure the strongest of sweet tooths (sweet teeth?) without any highly refined anything. I'll warn you, these things are dang addictive. But have no fear! They're full of good things. Healthily indulge away, my darlings! 

chocolate covered almond cookie dough bites (R, V, GF) 

3 tbsp. coconut oil, softened

1 tsp. vanilla extract

1/4 c. almond butter

2 1/2 tbsp. maple syrup or honey

2 tbsp. unsweetened almond milk

1/2 c. ground almonds

1/2 c. coconut flour

pinch of sea salt

1/2 c. dairy free chocolate chips 

1/4 c. raw almonds, roughly chopped 

In a small bowl, combine coconut oil, vanilla, almond butter, sweetener, and almond milk. Whisk until smooth. Add in ground almonds, coconut flour, and sea salt. Mix until well combined. Scoop and roll into balls (about 1 tbsp. each) and place on a cookie sheet lined with wax paper. Place in freezer to set about 5-10 minutes. Melt chocolate chips in a microwave-safe bowl (3-4 30 second intervals in the microwave, stirring between each). Roll balls in chocolate and sprinkle with chop almonds. Place back in freezer to set another 5-10 minutes. Store in freezer. Yields 10-12 balls. 

the BEST vegan chocolate chip cookies

Alright, guys. The search is over. I have officially found slash produced the best vegan chocolate chip cookie recipe you will ever make. Whenever I veg-ify recipes, I always have pretty low expectations. That way, if something works out, great! And if it doesn't, oh well, the search continues. Something always seems to be a little different with recipes lacking dairy and eggs. It's just the way it is. But these cookies totally blew me away and I'm not exaggerating when I say they are the best vegan cookie recipe to ever come out of my kitchen.

When I first decided to go vegan, one of the things that freaked me out was not being able to have sweets. What the heck would my life be without cookies!! Well, friends, not all is lost. You can be vegan and still eat sweets- I've proven this to be a fact. Everyone needs a classic chocolate chip cookie every once in awhile, including the veg-heads. And now I have the perfect go-to recipe.

A few weeks ago, I was at my boyfriend's house baking cookies with his little sister when we found this recipe for vegan and gluten-free chocolate chip cookies. We followed the recipe and ended up needing to at a little bit extra flour and almond milk, but other than that, they turned out PERFECT. I don't even know how to convey the excitement I had that I had found an actual chewy, delicious cookie recipe that I could eat. I tried the recipe again on my own using all purpose and whole wheat flour in place of the gluten free flours but had forgotten that I'd needed to add more flour and milk. That batch turned into cookie goo so I set out once again to perfect the recipe. And I did it. Here it is in all of it's chewy, gooey chocolatey glory. 

While I definitely wouldn't dub this recipe "healthy" by any means, they are vegan and you would never know it- they taste just like the real deal! 

P.S. I've found that the certified vegan chocolate chips cost like a million dollars a bag. I was surprised when I looked at the labels and saw that the Trader Joe's chocolate chips and Ghiradelli semi-sweet don't have dairy in them. They just can't be certified vegan because they're made in facilities that contain dairy, but they're about a third of the price. 

the BEST vegan chocolate chip cookies

1/2 c. coconut oil, melted
1/2 c. pure cane sugar
1/2 c. brown sugar
1 1/2 tsp. vanilla extract
1/4 c. almond milk (or any other dairy-free milk)
1 c. unbleached all-purpose flour
1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/2 c. dairy free chocolate chips

Preheat oven to 350ºF and grease or line a baking sheet with parchment paper. In a large bowl, whisk together coconut oil, sugars, vanilla, and almond milk until smooth. Add dry ingredients and mix until combined. Gently fold in chocolate chips. Scoop dough onto prepared baking sheet and bake for 10-12 minutes or until the desired doneness. Let cool before transferring to a cooling rack.

vegan almond oatmeal chocolate chip cookies

The past few weeks/months, I've been thinking about making a big lifestyle change and going vegan. Seeing that I live in a family who cherishes meaty dishes and cheese plates, this is kind of a big deal. BUT I barely eat dairy anymore because of my allergies, meat has started to gross me out, and I only eat eggs on occasion. I'm pretty convinced I could live off of fresh fruit for the rest of my life. It just makes sense for me. I know that a vegan lifestyle isn't for everyone, but healthy living is unique for each and every person. I'm not planning on skipping big holiday dinners with my family, but the other 361 days of the year, I'm planning on sticking to it because it makes me feel good and happy. 

My family is still kind of on the fence about it, but I'm old enough where I thiiiiiiiiink I can make my own decisions regarding how I fuel my body. I'm determined to show my family and friends that healthy eating doesn't have to suck and taste like twigs and dirt. Although I've done a lot of experimenting with vegan baking over the last few months, I've decided to go on a search for some standby base recipes and I'm pretty sure these cookies are a great start to my repertoire. 

The other day, I had a HORRIBLE baking fail that resulted in me crying like a baby, eating puddles of cookie mush, and then skipping dinner that night. Not to mention, tons of my precious coconut oil and fancy dark chocolate I got for my birthday died and went to garbage can heaven. Needless to say, it was not the best day. Thankfully the next day, I had a better idea of what I needed to do (less oil. more flour.) and everything turned out swimmingly. WAIT, I LIED. More than swimmingly. These cookies are honestly some of the best things I've ever made. They're not exactly the healthiest (I was out of maple syrup and honey), but they're definitely not loaded with a bunch of simple carbs and fattening butter. Vegan or not, make these cookies. Not to be bossy or anything, but seriously. 

P.S. It's national chocolate chip cookie today so I should be getting some sort of award or something for actually posting A CHOCOLATE CHIP COOKIE RECIPE on NATIONAL CHOCOLATE CHIP COOKIE DAY. 

vegan almond oatmeal chocolate chip cookies

1/2 c. softened coconut oil

1/2 c. dark brown sugar

1/4 c. white sugar

3 tbsp. nondairy milk

1 tsp. vanilla extract

3/4 c. wholewheat flour

1/4 c. all purpose flour

1/4 c. quick cooking oats

1 tsp. baking powder

pinch of cinnamon (optional)

1/4 c. dark chocolate chips/chunks

1/4 c. chopped almonds

Preheat oven to 350ºF and line a baking sheet with parchment paper. in a large bowl, whisk coconut oil, sugars, milk, and vanilla until smooth. Add flours, oats, baking powder, and cinnamon, stirring just until combined. Gently fold in almonds and chocolate chips. Scoop onto prepared baking sheet and bake for 8-11 minutes or until golden brown. Yields about 15 cookies.

dark chocolate chunk peanut butter granola cookies

I'm quite sure this blog is slowly transitioning to a collection of recipes based around O Glorious Peanut Butter when emergencies strike for fellow fiends like myself. It seems like almost every other recipe I post has "peanut butter" somewhere in the title. Not the worst thing ever, but it might be getting old for some people… I'm definitely not one of those people. 

You'd be surprised to know I actually DO bake without peanut butter on occasion. BUT it just so happens that the recipes that turn out, end up being the ones with peanut butter so that's what you end up seeing. I'm hoping to come up with some different recipes though over the next month when I'm finally freed from the chains of school {two weeks, guys. Two weeks.}

In the meantime, I'm sticking with what I know for weekday study snacks. I KNOW PEANUT BUTTER. Very well. Ever since discovering that you can make really bomb peanut butter cookies with just a few simple ingredients, my mind has turned into a peanut butter cookie idea machine- it's true. Some of my favorite experiments so far have been these chunky peanut butter oatmeal dark chocolate cookies, these honey peanut butter & coconut cookies, and these PB&J crumb bars. What's another PB recipe for the repertoire, amiright?! 

These cookies have been an idea merely floating around in my mind for quite awhile. They're soft, chewy, and crunchy. Not to mention, I'm a total sucker for ooey gooey chocolate puddles. Be still my heart! You could switch out the granola for a different add-in (whatever nuts, seeds, dried fruit) or whatever your heart pleases OR just leave it out all together although you may have to add some extra flour. They're full of everything you could ever want in life- chocolate, granola, and peanut butter. Seriously my three favorite food groups all wrapped up in a cookie! SCORE. 

dark chocolate chunk peanut butter granola cookies (vegan)

1/4 c.  coconut oil, room temperature

1/2 c. creamy peanut butter

1 tsp. vanilla

3 tbsp. nondairy milk

1/4 c. maple syrup/honey

1/4 c. dark brown sugar

3/4 c. granola

1/2 c. + 2 tbsp. wholewheat flour

1 tsp. baking powder

1/4 c. chopped dark chocolate {I used 85%}

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, whisk coconut oil, peanut butter, vanilla, milk, and sweeteners until smooth and creamy. Add flour, granola, and baking powder. Mix until evenly combined. Gently fold in dark chocolate chunks. Scoop onto prepared baking sheet and bake for 6-8 minutes or until golden brown around the edges but still soft in the middle. Let cool before placing in a container to store. Recipe yields about 1 dozen cookies. 

chocolate peanut butter oatmeal thumbprint cookies

Saturdays are my favorite. Because not only are they… Saturdays… They're my cookie day. Every Saturday morning, I have my weekend breakfast, linger in my pajamas for as long as possible, and then out comes the chocolate (almost always), the flour, the (coconut) oil, my favorite spatula and pink mixing bowl as I make a mess the kitchen that even a three year old would be proud of. Usually, the fruits of my weekend labor are what I post on the blog the following week, so I take time to photograph, write, upload, and edit since it's hard for me to find time after the weekend. It's my weekend ritual and I love it.

My original plan for this recipe didn't have chocolate as the center. But when I realized I was out of the other ingredient (which shan't be named because I want to use it in the future!), I remembered the two- not one, but TWO- bars of dark chocolate I had stowed away in the freezer that my parents gave me for my birthday. Give me chocolate for my birthday, and I won't complain. What else could you need? 

These cookies taste like peanut butter cups but they have about a tenth of the amount of ingredients you'll find on that neon orange package, are vegan and gluten-free, and somewhat healthy. Until you eat half of the batch for lunch, that is. Thank god calories don't count on the weekends. 

chocolate peanut butter oatmeal thumbprint cookies (vegan & GF)

3 tbsp. coconut oil, melted
1/4 c. + 2 tbsp. peanut butter
3 tbsp. pure maple syrup/honey
1 tsp. vanilla extract
1 1/2 c. quick cooking oats + more for rolling (optional)
3 tbsp. dark chocolate chunks
sea salt for sprinkling (optional)

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, whisk coconut oil, peanut butter, sweetener, and vanilla. Add oats and mix until well combined. Scoop into balls and roll in oats if desired. Place on prepared cookie sheet and make an indent in the enter with your thumb. Place chocolate in each indent, distributing evenly. Bake for 7-10 minutes. Sprinkle with sea salt and let cool before transferring to a jar or container to store. Recipe yields 12 cookies.

coconut, oatmeal, and cherry jam thumbprints

"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. 

chunky wholewheat dark chocolate chunk cookies (vegan)

Let's talk about important things. And by talk, I mean me sitting behind a computer, clickity-clacking away at some words my invisible internet friends will read. And by important things I mean cookies. Duh, what else? 

I have been on the search for a healthy chocolate chip cookie that actually resembled a chocolate chip cookie for forever. It's like my heart's desire. My life's purpose.

Turns out, it's pretty dang hard to make good cookies without eggs or dairy. I've tried all kinds of fats (banana, yogurt, date paste, peanut butter) and nothing comes close. They always turn out kind of… Spongey? Muffiny? Definitely not anywhere near what you want your cookies to be. 

Then all of a sudden, I was like "YOOOO. Why have I not used oil?" I was reading about healthy oils the other day (I'm a health-food geek.) and canola oil is one of the best out there! It has the least amount of saturated fats- the bad kind- even less than olive oil! It's packed full of unsaturated fats and good-for-you fatty acids. Let's get on this thaaaaaaang.

I rushed into the kitchen to give my idea ago and produced these great nuggets of my dreams. These cookies nailed my chocolate chip cookie craving in the BUTT. I may or may not have devoured one or three straight from the oven all cave-woman-like. I get so excited when I have a success in the kitchen, I just can't help myself! 

These cookies are chunky, puffy, chewy, and NOT cakey. There's a difference between puffy and cakey, you know. Not really sure what it IS exactly, but there is difference. My family loved these cookies {although they weren't really fans of the 85% chocolate I used, making weird faces like they'd just sucked on a lemon rind.} The weird thing was, my dad claimed he'd love the cookie plain. Like wholewheat cookies without anything in them? I don't really understand. 

Bottom line, MAKE THESE COOKIES. They're kind of amazing, hearty, and vegan. The best thing about vegan baking is that you can eat the dough and feel no shame. Also breakfast. Cookies. For. Breakfast. HEYOOO. 

chunky wholewheat dark chocolate chunk cookies (vegan)

1 flax egg (1.5 tbsp. ground flax seed + 2 tbsp. water) or regular egg for non-vegan

6 tbsp. maple syrup

1 tsp. vanilla extract

2 tbsp. non-dairy milk

1/4 c. canola oil

3 tbsp. pure white sugar

1 1/2 c. wholewheat flour

1 1/2 tsp. baking powder

1 tsp. sea salt

1/4 c. chopped dark chocolate (I used 85%)

Preheat oven to 350ºF and grease or line a cookie sheet with parchment paper. In a large bowl, whisk the flax egg, maple syrup, oil, sugar, milk, and vanilla. Add flour, salt, and baking powder. Stir until smooth and combined. Fold in chocolate chunks and stir until evenly distributed throughout. Scoop batter onto prepared cookie sheet and bake for about 10-15 minutes or until golden brown. Let cool before removing to a wire rack with a spatula. Yields about 12 cookies. 

honey peanut butter & coconut cookies

Recently, I've been having some major baking fails. I'm guilty of sticking to what I know, failing to think outside the box. But when I do, things go majorly wrong. Not always. But it's more common than not. Last week, I had a stressful day of school {oh wait. that's every day.} and went into the kitchen for some baking therapy. I made some cookies out of dates, cocoa, and oats, and oh my heavens. They were absolutely horrid. When I tasted one, they resembled the texture and taste of play-doh. Yup, I've tasted play-doh. Have you not?! 

Those obviously didn't satisfy my cookie cravings; play-doh just doesn't do it for me these days, ya know? I've been having some thoughts of these peanut butter oatmeal cookies for awhile, trying to come up with some sort of creative way to remake them. They're like little chewy, peanut butter-y nuggets of my dreams. AMAZING. And you guys seem to like them too! They're among the popular bunch of recipes on this here blog.

Although the original recipe isn't vegan, this one ALMOST is. You can easily swap out the honey for maple syrup and ba-da-bing ba-da-boom, you've got yourself a vegan cookie! These cookies are so simple {SO. SIMPLE.} and require very few ingredients, all of which you most likely have lingering around in the neglected corners of your cupboards. They're gluten-free, dairy-free, egg-free, naturally sweetened, and somehow they magically taste like totally normal peanut butter cookies! I love when that happens. 

P.S. Sorry about these photos. Love rain. Hate the light. 

honey peanut butter & coconut cookies

3/4 c. creamy peanut butter

6 tbsp. honey {or maple syrup for a vegan version}

1 tsp. vanilla 

1 c. oat flour

1 tsp. baking soda

1/3 c. desiccated coconut flakes

Preheat oven to 350ºF and line a baking sheet with parchment paper; set aside. In a large bowl, whisk peanut butter, honey, and vanilla until smooth. Add oat flour and baking soda. Stir until combined. Scoop dough into balls and roll in coconut flakes. Place on baking sheet and press down with a fork, forming a criss-cross pattern. Bake for 5-10 minutes or until golden brown. Yields 12 cookies. 

chunky peanut butter oatmeal dark chocolate cookies

I've been feeling really crappy about my blog lately. I haven't been posting as much as I used to and my stats are nearly a third {A THIRRRRRRRRD!} of what they were at one point. It's kind of discouraging to see how much work I put into each post being rewarded with that. I've also been getting sick of people's comments on my healthy eating/exercising. I know that this is for me, not anyone else and it shouldn't matter what anyone else thinks. It doesn't. But it's disheartening to hear the things people say sometimes. When I told my mom about my blog stats deteriorating, she said "I think I know why." referring to my healthy recipes. If that's the case, c'est la vie. Because healthy eating is my passion and I want to share it with anyone and everyone, unless of course, they don't care about it. Then by all means, go on eating your crap-laden cookies and cakes and let me know how you feel a few years from now. 

We went on a little road trip for a few days and you better believe I was that weirdo chick wearing hippie pants and TOMS, walking around with bananas and homemade energy bites in her bag. I don't care what people think if I have salads for every meal while we're eating out. I don't care if they judge because I drink fresh green juice. I don't care if they think I'm a freak for losing my mind over the sale they had on super cute bowls. {"My oats will look SO cute in there." -my mind.} Or if they rip on my cookies being free of eggs, butter, sugar, and flour. Trust me, I'll hear no end from my brothers. "WHY DON'T YOU JUST MAKE NOOOOOORMAL COOKIES?!" "Because I don't want you to clog your arteries and eat yourself to your death. PLUS. Don't you want to live to be 230?" That's why. 

But no matter what the heck you do, someone will always judge you for some reason. Healthy eating and healthy living isn't about other people. It's about doing something for YOU. So do it and be done with what people think. Eat your salads and enjoy your vegan, soy-free, nut-free, dairy-free, gluten-free, grain-free, sugar-free cookies. Dance with jubilee when you find a really great sale on bowls or find huge bags of flax seeds for cheap. Celebrate with a chocolate protein shake when you survive leg day. Do good for your body and be happy. THE END. 

Ok, rant over. Time for cookies.

I'm experiencing with vegan baking. DISCLOSURE: I'm not going vegan. Mostly because my parents seem like they would excommunicate me to an island or something. But I just think it's fun to mess around in the kitchen and come up with recipes that are suitable to different dietary needs. And I like to see how much nutrition I can pack into a thing before it starts tasting like twigs and grass. These cookies don't taste like twigs and grass, I can very much assure you. They're really simple and CHUNKY. I love chunky cookies. Forget those little thin ones. I like something you can really sink your teeth into. TA DA. I present to you… Chunky peanut butter oatmeal dark chocolate cookies. Vegan, gluten-free, dairy-free, processed sugar-free, and 100% fantabulous. 

chunky peanut butter oatmeal dark chocolate cookies {vegan, DF, GF}

1 3/4 c. oat flour
1/3 c. rolled oats
1/2 tsp. sea salt
1 tsp. baking powder
1 tsp. vanilla extract
2 1/2 tbsp. melted coconut oil
1/4 c. creamy peanut butter
3 tbsp. pure maple syrup
2 tbsp. dairy-free milk
1/4 c. dark chocolate chunks {I used 85%}

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large combine all ingredients and only about half of the chocolate chunks. Roll dough onto balls {it should make about 12} and press remaining chocolate chunks into the tops of the cookies, smushing down slightly. Bake for 8-10 minutes or until golden brown. Let cool on a wire rack before transferring to an airtight container.

chewy molasses cookies with orange sugar

WARNING: There's a lot of pictures of cookies for your eyeballs contained in this post. You may drool. You may cry. You may eat your computer screen. Or at least try. It's the thought that counts, ya know? If you follow me on instagram, maybe you've been hating my stinking guts Little Rascals-style the last few days because of the peeks I posted. Maybe saliva has been forming a steady stream out the side of your mouth since you saw those pictures. I duuuuuuunno. Proceed with caution. And yah, that's all. 

I love when things work. Who doesn't though? I'm trying to get back on the totally gluten, dairy, and refined sugar-free train again because I seriously can't eat cookies or cake and fully enjoy it because I know my skin will throw a fit the next morning. What kind of a world is it when you can't eat cake and enjoy it? NOT A GOOD ONE, MY FRIENDS. Not a good one. 

I know Christmastime is kind of a weird time to decide to do this again, but I'm determined and sick of zits. Honestly, I just want to kill them all. OXY POWER!!! ANYways. My family is going all out with buckeyes and frosted sugar cookies and I'm just sitting in the corner eating energy bites. It's horrible. So I decided to attempt to healthify a few Christmas-y recipes. First up, MOLASSES COOKIES. 

We've had this container of blackstrap molasses chilling out in the back of our baking cupboard for it seems like, since the beginning of time. We bought it, my mom probably made gingerbread once upon a time, and then that was the last we saw of it. It's like that jar has been staring at me the last few weeks every time I open up the cupboard to grab a handful of nuts {or chocolate.}, begging to be used. Well little 'ol pal, you are destined for greatness. 

I can't even to begin to explain to you these cookies and how happy I am with them. By some act of God, they're gluten-free, dairy-free, and refined sugar-free other than the coating. It's ridonk-itonk. For one, they're freaking gorgeous! Hello little orange sparkles, I want to cover my body in you. THEN they're really awesome and chewy and sweet and taste like a legit molasses cookie that's typically loaded with all sorts of crap. 

The only complaint I have {and my family ever-so lovingly pointed out} is that the texture is just a little off. But that's because of gluten-free flour and there's not really much you can do about that slightly gritty texture of brown rice flour. If you're able to find some finer gluten-free flour, use it and you are seriously gonna DIE of heavenliness when you bite into these cookies. The orange sugar forms a crispy little coating, the cookie is chewy on the outside, and soft in the middle. By far the best healthy cookie recipe I've made in a long time. I almost feel guilty calling them healthy because, feed them to any human being, and they'll never know! Be a sneak, it's ok. 

{p.s. if you have any healthy-ish recipes for Christmas cookies you think I should come up with a recipe for/try, please share!}

chewy molasses cookies with orange sugar

3/4 c. brown rice flour

1/2 c. all-purpose gluten free flour

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. ground ginger

2 tbsp. molasses

1/4 c. pure maple syrup

1 large egg

1 tbsp. melted coconut oil

orange sugar: 

3 tbsp. sugar

zest of one orange

In a large bowl, combine flours, baking powder and baking soda, and spices. Add the wet ingredients and mix until evenly combined. Cover dough and refrigerate for 2+ hours. Once chilled, roll dough into balls {it should make about 12}. If you're using the orange sugar, add the sugar and orange zest to a small bowl and pinch with your finger tips until it's evenly incorporated. Roll the balls in the sugar and place on a baking sheet lined with parchment paper. Bake at 350ºF for about 8-10 minutes. Once they're out of the oven, press down slightly with the back of a spoon. Let cool before moving to a cooling rack. Store in an airtight container. 

chocolate chip cookie dough energy bites

Yes, I still exist. Honestly, I have no other excuse for not blogging other than the fact that I didn't feel like baking slash making food for a few weeks there. I blame that on this ridic heat. Good lord, you guys, it's so hot. Considering that I'm one of those weird people who have to be like in arctic conditions in order to fall asleep at night, I'm not really loving this whole no AC thing. My solution is showering right before bed, not drying off, and putting the fan on high. A girl's gotta do what a girl's gotta do! My baking schedule needed to change, so now when I feel like whipping together a batch of granola or banana bread, I have to do it at night or early in the morning. Otherwise it feels like I'm in the devil's oven by about 10 a.m. 

In other news, since I last wrote, I did this really weird thing. I joined a gym. I KNOWWWWWWRIIIGHTTT. It all happened one day when we were at the doctor's office and I heard the music pumping in the gym next door. That was all I needed. It's just something to do I guess, because most days I don't even leave the house except for going for a run or occasionally going to the grocery store. {Isn't that depressing? No life, I tell you.} So even on my boring days, I will have had gone to the gym. 

My friend and I started last week and I'm pretty sure there's been more laughing going on than actual exercising. We make fools out of ourselves and I'm pretty sure the adults there think we're insane. Seriously, we were laughing so hard the other day when our treadmills seemed to have a mind of their own. It was actually kind of scary… I looked at the panel thing and saw my speed just going up and up and up without me touching anything! If it wasn't for my ninja-like reflexes, I could have been run off the back of the treadmill and against the wall like on a cartoon. 

Every morning before I leave, I like to eat something small and carby to keep my blood sugars and energy level while I'm at the gym. Sure, bananas are all fine and good, but YO. I already eat like 5 throughout the day {I have an addiction. Now you know.}, so I'd prefer something a little different. Last week's pre-gym treat was these raw chocolate truffles. Those things are my favorite and I could shove a whole batch in my face hole in a matter of minutes if I wasn't careful. When I finished those, I wanted to come up with a new energy bite concoction. I have a million ideas in my noggin, but chocolate chip cookie dough was first up. 

If you're wondering why they look so messy, it's because I thought I would try making my own dairy-free chocolate chips using coconut oil, cocoa powder, and maple syrup. I've used this combo before and it firms up beautifully, but for some reason this time it didn't. Maybe it's because I was impatient, but they turned out more like little fudge chips. You can use regular chocolate chips, chopped dark chocolate, or other dairy-free chocolate chips. Whatever works! Chocolate mess aside, these energy bites really do taste like cookie dough. I think it was the combo of maple syrup and cashew butter, but these are LEGIT. 

chocolate chip cookie dough energy bites

1 c. oats

1/4 c. flax seeds

1/4 c. coconut flakes

1 c. chopped dates

1 tsp. vanilla extract

1/4 c. pure maple syrup

1/4 c. cashew butter

3 tbsp. dairy-free milk 

1/2 c. chocolate chips 

Place oats, coconut, and flax in a blender or food processor and pulse until a flour has formed. Add the remaining ingredients except for the chocolate chips and pulse until combined. Pour into a bowl and stir in chocolate chips. Roll into balls and store refrigerated in an airtight container. Makes about 9-10 large bites.