There is a comfort in coming down the stairs in your warm fuzzy slippers, and flipping the switch on the coffee maker, taking in the aroma of a fresh brew. I love Sundays! It is the day that you move in easy mode to make up for the craziness of the week you put behind you. Today, I took my time. Laundry, fresh bed sheets and towels was the agenda. Completed. I also went out into the backyard and helped do the finishing touches on the deck. Yes, the never ending deck project that I hope to accomplish, so I can finally put my new furniture out!
What’s in store for tomorrow? Thankfully, it is a long weekend, so a bbq will be in order, but not the kind with lots of friends. Just us at home. I’ll do a little gardening and possibly test a few more sugar-free cookie recipes, just to find the perfect one. It was fun to see our neighbours working out in their backyards, making conversation on ladders and step stools. The new normal. The familiar faces made my heart warm. I miss people.
Sundays will be fabulous on the deck soon enough, and you will definitely be the ones to see it first! But until then, I found another crispy, naturally sweetened cookie recipe that I’m planning to try. Take a look:
Thin and Crispy Chocolate Chip Cookies
- 2 tbsp coconut oil (30 g)
- 1/4 cup creamy almond butter (or allergy friendly alternative) (64 g)
- 1/4 tbsp + 2 tbsp maple syrup (or other liquid sweetener) (126 g)
- 1/2 tsp vanilla extract
- 3/4 cup white whole wheat, all purpose, or gf all purpose flour (90 g)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup semisweet chocolate chips (I’ve only tried minis) (60 g)
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a large bowl melt your coconut oil (I use 30 sec in the microwave).
- Add almond butter, maple syrup, vanilla and blend until smooth.
- Add flour, make a well in the center and add baking soda and salt. Mix these into the flour (I use the tip of my spatula).
- Fold in the flour until cookie dough is formed.
- Fold in chocolate chips.
- Scoop cookie dough, make balls between your palms and flatten on the parchment paper. The more you flatten the thinner cookies will be.
- Bake for 10 or so minutes until edges are brown. Let cookies cool most of the way on the cookie sheet before handling.
- Makes 18 cookies
Store these cookies in a slightly cracked container in room temperature or refrigerate them.They will harden in the fridge but will be soft again as they come back to room temp.
*Recipe taken from plentysweet.net
Sit back, relax and enjoy your night! Happy Sunday everyone!