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Vegan Chocolate Chip Cookies and Weekend Fun

Posted Jul 22 2012 7:39pm

Are you having a good weekend? The weather's been great here - hot and sunny, just the way I like it!
Yesterday Nicole and I went blueberry picking. We're so lucky to have access to wild blueberries up here. They go for miles and miles and miles in the forest. We picked in the intense heat of the afternoon, but then went for a great swim in the lake at my parents place. No better way to cool down.

Wild blueberry bush. Aren't they pretty?  

I did some baking this weekend too. I have many fond memories of my mom baking cookies from scratch when I was a little girl. I loved to help in the kitchen, and better yet, loved licking the bowl. Mmm cookie dough! Did you like to eat the cookie dough too? I have some friends who never ever did that and think it's gross. I just can't imagine NOT eating it, lol.

Who doesn't love freshly baked chocolate chip cookies?!
Thankfully there are healthy options for cookies these days. This recipe is vegan, gluten free, and absolutely delicious! They're so easy to throw together. You just need a food processor.

Vegan Chocolate Chip Cookies

To avoid having the cookies spread too much when they bake, chill the dough for a bit before scooping and baking. I do this in the summer when it's so warm in the house, but can get away without chilling in the winter when the house is much cooler.

1 1/2 cups blanched almonds
1/2 cup oats (regular or gluten free)
1/2 cup rice flour
1/2 teaspoon baking soda
1/8 teaspoon himalayan salt
1/3-1/2 cup agave or maple syrup
1/2 cup grapeseed or canola oil
1 cup dark chocolate chips

In a food processor grind the almonds and oats into flour.
Add the rice flour, baking soda, and salt. Pulse to incorporate.
Add the sweetener and oil. Process until incorporated.
Transfer the dough to a bowl and stir in the chocolate chips.
Chill dough first, OR use a mini ice cream scoop and transfer each ball of dough onto a greased cookie sheet (or ungreased silpat).
Press down gently on each cookie or leave as-is.
Bake at 350F for 5-6 minutes, or until golden brown around the edges.

Yummy. Eat up! 

Last night J and I went to our friend's place for a BBQ. Sparkling wine was in order! I decided to add some pomegranate juice to jazz it up even more. 

There was a beautiful punch filled with fresh berries and mint leaves which I added to my drink. Oh yummm!!! Do you like adding fresh berries to your drinks in the summer? I love the way the fruit infuses into the drink. 

We didn't need it with the heat, but we had a fire before moving inside to play Pictionary (never too old to play hehe). We get a little goofy!
I like this shot of the fire with the sun shining through the trees. 
My cutie pie :)
On a last note, anyone out there a Bachelorette fan?! I'll be watching the 3 hour finale tonight! I'm a dedicated watcher :) Who do you think Emily will choose? I really like Sean... somehow Im hoping she'll bring him back - or he'll be the next Bachelor. Have a great night!

Oh, and a reminder that the Vegan Ice Cream Sundae Challenge is happening! Check out all the details HERE .

Seen on Allergy Free Wednesday
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