The Pool is Closed

   I am very sad today because the pool is closed. The freaking semester is over and I need to chill out by the pool with my cranberry kombucha and book. The pool should be open after Memorial Day. Bah humbug, I need sunshine and chlorinated water stat!

   Instead I took my disappointment to the kitchen and made double chocolate cookies. Yep I definitely feel better since I baked these cookies. They are delicious, but two of them kinda stuck to my pan.

The glorious batter.

Some of the magical ingredients.

Hooray they are ready!! Nom Nom!

    This afternoon I took a trip to Natural Grocers for Califa Farms almond milk which is fantastic. While perusing the aisles I of course found other things which usually happens in this store. I picked up Kevita which is a yummy probiotic drink, St. John's Wort, and I finally found coconut sugar. I have been looking for coconut sugar for weeks and it is now in my possession. I will be making all the paleo goodies.

    This morning was amazing because I actually slept for 8 hours straight and it was glorious. Catfish my mixed mutt and I went for a mile run. While his ears whistled in the wind my knee remained stable and I had no pain as I chugged along. Go Hertha Go! After our jaunt I washed and detailed my mom's car which earned me major daughter points. I hope everyone has a wonderful day!

Cookie Recipe from PaleOMG

Soft & Chewy Double Chocolate Cookies

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 13-15

Ingredients

• 1 cup thick almond butter (I used Barney Butter Smooth Almond Butter because it’s similar to thick nut butters. If you use too oily, the cookies won’t come together. You were warned.)
• 1 cup coconut sugar
• 1 egg, whisked
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• pinch of salt
• ¼-1/2 cup Enjoy Life Mini Chocolate Chips

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add egg and mix again until well combined.
3. Add ¼ cup of cocoa powder at a time. At this point, I used my hands to incorporate the cocoa powder into the dough. Add all the cocoa powder and completely combine.
4. Then add baking soda, vanilla, salt and chocolate chips and combined until everything is well mixed. This was all hands for me. It’s a dirty job, but someone has to do it. (This should be a very thick dough at this point. If it’s not, you need a thicker almond butter like I said before).
5. Use a cookie scoop to scoop out around 2 tablespoons of dough and make into a round ball. Place on silpat or parchment paper lined baking sheet. This dough will create 13-15 cookies that size.
6. Once you’ve placed all the balled dough onto the baking sheet, use a fork to press the cookies down just slightly. No need to really flatten them out, just get them to look more cookie shape instead of ball shape. If you press them down too much, they’ll come apart when they bake so be careful.
7. Place baking sheet into the oven and bake for 10 minutes.
8. Remove from oven and let cool for 5-10 minutes until removing from baking sheet to place on cooling rack. If you try to remove these from the baking sheet early, they will come apart. So don’t be stupid hear. Patience is a virtue.
9. Eat up!