Hope you guys are doing well on this beautiful Sunday afternoon in the Midwest. Be blessed! Here is a recipe for Chocolate Chunk Cookies:
Ingredients
2 cups of oatmeal
2 cups of almond flour
1/2 cup of chocolate chip chunks
3/4 cup of sugar
1/3 cup of coconut flakes
2 tablespoons of flax seed meal
1/3 cup of sunflower seeds
1/3 cup of sliced almonds
1/3 cup of walnuts
3/4 cup of almond milk
Directions
Grab a large bowl, mixing all of the above ingredients.
Place parchment paper onto two cookie sheets.
Scoop the mixture with a small ice-cream scooper, making sure that you press the sides of the scooper against the bowl in order to drain off excess liquid before placing the scoop on the parchment paper.
Background on Almond Cookies-Lately, I have realized that baking and cooking does the same thing for me that writing does. First, It helps to open up those creative and healing juices. Secondly, it helps me to see the unending possibilities of connecting certain things together.
When you are writing, one thought can connect to five other thoughts, and then, in turn, inspire you to a Holy Spirit-infused bible story and revelation. When you are cooking and baking, one ingredient can get the wheels turning to the possibilities for other ingredients. And with me, this starts the whole beginning of my concoction madness.
Within the last week, I have baked over 120 cookies. It was therapeutic, as I was using my hands, measuring, adding a dash of this and that. And then at the same time, praying that everything came out fine.
I finally tried out my “head idea” of making almond cookies. Of course, as you know me, I added oatmeal of course. However, these Almond cookies turned out so “almondy”, and of course, that isn’t a word, that you don’t even notice the oatmeal. The slivered almonds added a nice, extra crunch to the cookie.
A week ago, I made the recipe again. However, I substituted the slivered almonds for pecans just to try out something different. I promise you, they didn’t disappoint.
Here’s the recipe:
Yields about 24 cookies
Ingredients:
Almond flour -1 1/4 cup
Oatmeal – 1 1/4 cup (Rolled Oats give a chunkier look and feel!)
Brown sugar – 1/2 cup
Almond Extract- 1/2 teaspoon
Slivered Almonds- 1/3 cup (Can also substitute with pecans!)
Almond Oil- 2 tablespoons
Almond milk- 3/4 cup
Flaxseed Meal – 2 Tablespoons
Directions
Mix all of the above ingredients into a large bowl using a whisk
Use a small cookie scoop to make the balls, making sure that you press the side of the bowl with the cookie scoop to get any excess liquid off
Place scoops on parchment paper-lined cookie sheets
Bake at 330 degrees for 25 to 30 minutes depending on your oven.
The Venture-Making Oatmeal Pumpkin Seed Coconut Cookies
I had been itching for the last couple of weeks to make oatmeal pumpkin seed coconut cookies. There are several reasons that it hadn’t happened yet:
Didn’t have the time
Had the time, but didn’t have the energy
Had the time and the energy, but I had a sink full of dishes already
Oatmeal Pumpkin Coconut cookies
Well, a few days ago, I finally got to baking the cookies. They were surprisingly delicious. On the cooking shows, they say that things are so good that they make you want to slap someone. For my purpose here, I will say that they make you want to jump up and down and dance. My kids laugh at me because most of the things that I cook or bake usually starts with my mind going, ” Oh, I wonder what would happen if I mix this and that together.” That’s what happened with these cookies. Most of the times I have good results. Other times, it’s one of those things where you know there’s always next time. I call them my concoctions. I bought the almond flour about a month ago, so I didn’t have to worry about having to run out and get it. This was my first time ever using it for baking, and I loved it. Well, so much for rambling on…
Second View of Oatmeal Cookies
I set the oven for 350 degrees, at a 22-minute timer. At 17 minutes into the baking, the entire house smelled like almonds. My daughter said, “Mom, I think that you need to check the cookies. They smell ready.” I felt them and they were still soft. However, she reminded me that they will finish cooking even after I take them out. She was right. She is the one who is the baker, but I am learning. I hope that you enjoy these cookies. I think that next time I will add quinoa. Here is the recipe:
Third View of Oatmeal Pumpkin Coconut Cookies
Activity: Making Oatmeal Pumpkin Coconut Cookies
Prepping and Baking Time: 33 minutes
Ingredients:
(1/4) cup unsweetened coconut flakes
(1 1/2) cup of almond milk
(1/4) cup of grapeseed & sunflower seed oil blend
(1/4) cup of sunflower seeds
(1/4) cup of pumpkin seeds
(1/4) cup of raisins
(1 1/4) cup of almond flour
(1 1/4) cup of oatmeal
(1) teaspoon of vanilla extract
(1/2) cup of brown sugar
(1/2) teaspoon of baking soda
(1) tablespoon of chia seeds
(3) tablespoons of flaxseed meal and 4.5 tablespoons of water mixed together
Directions:
Use parchment paper or grease a full-sized cookie sheet with oil.
Whisk together the following in bowl number one: almond flour, oatmeal, baking soda, chia seeds, sunflower seeds, and pumpkin seeds.
Mix together the following in bowl number two: grapeseed oil, coconut flakes, flaxseed meal mixture, almond milk, vanilla extract, and brown sugar.
Dump bowl number one into bowl number two and mix well.
Use a cookie scoop to form balls with the cookie mixture and place them on the cookie sheet.
Enjoy and have a blessed weekend!
He will cover you with his feathers, and under his wings you will find refuge; his faithfulness will be your shield and rampart.
Venture: Making Vegan Oatmeal Raisin Coconut Chia Cookies
I decided to try my hand at making cookies again for the third time. One thing that I have learned about baking is that if you use too much or too little of something, it can cause disastrous results. Nine times out of ten, you end up having to throw the ingredients away, like I had to do last week when I decided to experiment in the kitchen. I used a little bit too much baking soda. This week’s adventure was oatmeal raisin coconut cookies with a little bit of everything added.
They turned out really good, and besides that, I like the fact that they were really healthy. You can make these for breakfast or snack. The flaxseed meal definitely gives you a boost. Another benefit is that oatmeal is good for cholesterol. If you like nuts, these would be worth a try. Have a blessed rest of your weekend.
Activity: Making Vegan Oatmeal Raisin Coconut Chia Cookies
Total Prepping and Cooking Time: 40 minutes
Ingredients:
(1/4) cup unsweetened coconut flakes
(1 1/2) cup of soymilk
(1/4) cup of coconut oil
(1/4) cup of sunflower seeds
(1/4) cup of raisins
(1) tablespoon of oil
(1 1/4) cup of flour
(1 1/4) cup of oatmeal
(1) teaspoon of vanilla extract
(3/4) cup of brown sugar
(1/2) teaspoon of baking soda
(1) tablespoon of chia seeds
(6) brazil nuts (chopped)
(3) tablespoons of flaxseed meal and 4.5 tablespoons of water mixed together
Directions:
Use parchment paper or grease a full-sized cookie sheet with oil.
Whisk together the following in bowl number one: flour, oatmeal, baking soda, chia seeds, sunflower seeds, and chopped up brazil nuts.
Mix together the following in bowl number two: olive oil, coconut oil, coconut flakes, flaxseed meal mixture, soymilk, vanilla extract, and brown sugar.
Dump bowl number one into bowl number two and mix well.
Use a cookie scoop to form balls with the cookie mixture and place them on the cookie sheet.
Enjoy and have a blessed weekend!
Serves 18
Eat thou not the bread of him that hath an evil eye, neither desire thou his dainty meats:7 For as he thinketh in his heart, so is he: Eat and drink, saith he to thee; but his heart is not with thee.
Most people who know me have figured out the fact that I don’t bake a lot. However, it is something that I have wanted to learn how to get better at, and lately, I am becoming a little bit more courageous about this new adventure. I usually leave the baking up to my daughter, who can whip up something in a minute. Yesterday’s adventure was oatmeal chocolate chip cookies.
I was pleased with the result, and I had to force myself to stop after cookie number three. The flaxseed meal makes these cookies really moist on the inside. The bonus to making these cookies is that I had everything at home already.
Activity: Baking Oatmeal Chocolate Delights
Total Prepping and Cooking Time: 45 minutes
Ingredients:
(1 1/2) cups of oatmeal
(1/4) cup of semi-sweet organic chocolate chips
(2) tablespoons of flaxseed meal mixed with 3 tablespoons of water
(1 1/2) cups of flour
(1/4) cup of brown sugar
(2) teaspoons of vanilla extract
(1/4) cup of coconut oil
(1/4) cup of grapeseed and sunflower oil blend
(1/4) cup of sunflower seeds
(1) teaspoon of baking soda
(1/4) cup of vegan milk (soy, almond, etc.)
(1/4) cup of cinnamon
Directions:
Prepare two cookie sheets by greasing them with the grapeseed oil using a paper towel or optional, using parchment paper. (I ran out, so there was no option.)
Whisk together the flour, oatmeal, cinnamon, sunflower seeds, and baking soda in a bowl.
Mix together the brown sugar, vanilla extract, coconut oil, and vegan milk in another bowl.
Pour the brown sugar mixture into the dry mixture.
Add the grapeseed blend and stir.
Fold in the chocolate chips.
Use a small cookie scoop to place the dough on the cookie sheets.
Bake at 350 degrees for 22 minutes.
Enjoy!
How beautiful on the mountains are the feet of those who bring good news, who proclaim peace, who bring good tidings, who proclaim salvation, who say to Zion, “Your God reigns!” –Isaiah 52:7
My friend and I were out yesterday, and she started talking about how much she had a sweet tooth. Sweets sounded appealing to me. However, I know that I have to be careful with sweets, and that my best bet is to create something at home. That way, I can control how much sugar, honey, and salt is used. When I got home, I started thinking about an apple crisp that I made about a month and a half ago. I looked into the cabinets to see what I had, and I decided that I would make what I decided to call “Pear Crumble”. This baked good that only requires minimal prep time, takes about 45 to 50 minutes in the oven. As hoped, it hit the spot. There’s nothing worse than having your mouth set for something, and it doesn’t come out as expected, so that was a nice blessing. This crumble would serve as a nice topping for vanilla ice cream.
Activity: Baking Pear Crumble for Dessert
Total Prepping and Cooking Time: 70 minutes
Ingredients:
(2) cans of pears – $2.00
(1) .75 oz of cinnamon – $1.00
(1) box of oatmeal – $1.80
(1) pack of flour – $1.50
(1) bag of light brown sugar – $1.80
(1) jar of honey – $1.70
(1) container of butter or bottle of olive oil or vegan butter – $3.69
Total Cost: $ 13.49
Cost per day for two days: $6.75
Estimated Duration of Food: 1 day for a family of 4-6, 2 days for a family of 1-3
Directions:
Pour the pears into a small casserole pan.
Whisk one cup of flour, 3/4 cup of oatmeal, 1/4 cup of brown sugar, and 2 teaspoons of cinnamon in a bowl.
Pour 1/4 cup of oil into the bowl and whisk.
Pour these ingredients on top of the pears and drizzle with honey on top.
Bake at 350 degrees for 45-55 minutes.
Enjoy!
Make a joyful noise unto the Lord, all ye lands.
2 Serve the Lord with gladness: come before his presence with singing.
3 Know ye that the Lord he is God: it is he that hath made us, and not we ourselves; we are his people, and the sheep of his pasture.
4 Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name.
5 For the Lord is good; his mercy is everlasting; and his truth endureth to all generations.
