Wow, thanks for sticking around! Let me tell you what I’ve been up to the last few months. It’s been a doozy (is that how you spell doozy?). First of all, I’m just about to finish my first 15o hours of Shiatsu massage. It’s been amazing, exhausting, humbling, and totally worth every minute. Now starts the intern clinic that I’m super stoked for and hopefully more workshops full of anatomy and chinese medicine fun!
I’ve also been teaching two new yoga classes every Saturday, which has been awesome because my students are bad ass and continue to show up every week 🙂 Anyway, between work, school, and teaching I haven’t had much time for cooking and other fun things, so it’s good to be back. As a way of an apology, I’m leaving you with an awesome new recipe for cookies that I adapted from Joy the Baker. They’re chocolate-y. They’re delicious. They’re vegan. You should definitely make them. And sneak lots of bites of cookie dough in the process. *Bonus: Since they’re vegan you don’t need to worry about salmonella! (not that I do anyway) 😀
Vegan Chocolate Chocolate Chip Cookies
2 1/2 c. whole wheat pastry flour
1/2 c. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 tsp. ground cinnamon (optional, but you should really add it)
1 c. vegan sugar
2 Tbsp. flax seed meal
1/2 c. apple sauce
1/4 c. coconut oil
1 tsp. vanilla extract
1/2 c. vegan chocolate chips
Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
In a small bowl, mix the sugar, flax meal, apple sauce, oil, and vanilla. Pour the wet ingredients into the dry ingredients, add the chocolate chips, and mix with a wooden spoon (or spatula) until all the dry ingredients are moist. I kneaded the dough a bit with my hands, but be careful not to over-mix. Dump the dough onto a sheet of parchment paper or plastic wrap, form into a disc, wrap, and refrigerate for an hour (or overnight).
Once the dough is chilled, preheat the oven to 350 degrees and place the racks in the center and upper third of the oven. Form tablespoon-size balls, roll them in granulated sugar, and place on the prepared sheets. Press each one down slightly with the heel of your hand because they won’t spread much.
Bake for 9-10 minutes. They’ll be slightly soft in the middle. Let the cookies cool for 5 minutes on the baking sheet before removing them to wire racks to cool completely.
Yields about 28 cookies.