We’re moving along, the train is picking up speed, we’re getting restless. Soon we’ll be departing into 2014. As much as we dread thinking about it, there’s two months left of 2013. Where has the train taken you this year?
Maybe it’s not time to think about that yet. Maybe you’re just starting your year. Don’t let it get to you. Maybe this hasn’t been your year, maybe it was a great one. Either way, you’ve got two months left to make something of it.
I’ll tell you, I really messed up last month. Water and laptops don’t mix, so don’t go experimenting there. I lost mine for a month, and some files along with it.
But I’m not going to stress it.
I’m trying to work on my mindset. Together, we should focus out thoughts during these last two months of the year on being better to ourselves. Wake up each morning, stretch, smile, and tell yourself you’re going to make the most of your day. Something good will happen today, because it’s a new day and it has something in store for you.
Be good to yourselves. Take care of your health. Make cookies. Happy November!
Chocolate Chip Cranberry Drop Cookiesvegan, gluten-free, soy-free, nut-free, corn-free, refined sugar-free
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup flaxmeal
1/2 cup certified gluten-free oats (or quinoa flakes)
1 tsp baking soda
1/4 cup melted coconut oil
2/3 cup coconut sugar
1/4 cup applesauce (*check the brand if corn is an issue for you)
1 tsp vanilla extract
1/2 cup dried organic cranberries
1/2 cup vegan, soy-free chocolate chips
Adjust oven racks to upper and lower thirds; preheat to 350 degrees. Line two cookie sheets with parchment paper and set aside.
In a medium bowl, stir together flours, flaxmeal, oats, and baking soda.
In a large bowl, whisk together oil, sugar, applesauce, and vanilla; fold in the dry mixture. Stir in cranberries and chocolate chips.
Drop dough onto prepared cookie sheets by rounded Tablespoons. Bake ~12 minutes, until set and golden. Cool on sheet for a few minutes before transferring to wire racks.
Yield: 20-24 cookies