I keep a
like. If I
run across something
write it down in
There’s 161 pages filled so far.
I was flipping
through it when I
“There is a saying in Tibetan, ‘Tragedy should be utilized as a source of strength.’ No matter what sort of difficulties, how painful the experience is, if we lose our hope, that’s our real disaster.” – Dalai Lama XIV
That’s pretty relevant to me
at this point. Maybe
hearted goal or
this year, I
should make my 2014
give up. I
always give up.
don’t want to be that
Chewy Chocolate Oatmeal Cookies with Coconut and Almondsvegan, gluten-free, soy-free, corn-free, refined sugar-free
3/4 cup rice flour
3/4 cup certified gluten-free oats
1/4 cup cacao powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp guar gum
1/4 tsp salt
1/2 cup raw almonds, roughly chopped
1/2 cup unsweetened desiccated coconut
3/4 cup coconut palm sugar
6 Tbsp organic virgin coconut oil
1 egg replacement
1/2 tsp pure vanilla extract (check if gluten- and corn-free!)
Preheat oven to 350 degrees. Line a cookie sheet with parchment and set aside.
In a medium bowl, whisk together flour, oats, cacao, baking soda, baking powder, guar gum, and salt. Stir in almonds and coconut and set aside.
In a large bowl of a stand mixer fitted with the paddle attachment, beat together sugar and coconut oil until thick and creamy. Beat in egg replacement and vanilla. Scrape down the sides of the bowl, if needed.
On low speed, gradually add the dry mixture to the wet until combined.
Working with 1/4 cup of the dough at a time, roll into balls and place on prepared cookie sheet. Flatten balls with the palm of your hand to about 1-inch thickness.
Bake cookies until edges are set but centers are still puffy and soft, about 20 minutes. Remove from oven and allow cookies to cool at least 10 minutes (or until warm enough to handle) on the sheet before transferring to a cooling rack. Serve warm (recommended!) or allow to cool completely before storing in an airtight container.
Yield: 8 large cookies