Cookies, All Day, Every Day

A hundred and one worlds are spinning inside of me. Ironically this cyclical chaos hums such a low and steady rhythm that it results in reflection and comfort. I could almost call it peaceful. When the world is seemingly falling apart I am coming back together, from the inside out. It's always been this way. Baking has long been an accurate reflection of my head and heart. I am learning, growing, and processing at an electric speed. Which is probably why I need to get my hands in something slow and steady, domestic and rooted. My creativity is soaring, but there is a healthy weight in my bones, grounding me, balancing me, bringing me back home, literally.  I am finding myself in my kitchen, but it has little to do with my shape and form. That searching spirit is back, and so the most natural thing to do was to bake cookies. Cookies you could eat for breakfast lunch and dinner, all day, everyday. You're welcome. 

All Day Cookies

Makes 2 dozen

1/2c. cashew butter (or other favorite nut butter?)

1/4 c. almond flour

1/2 c. oat flour

1/2 c. shredded coconut, toasted

1/4 c. oats

3 tbsp. flax seeds 

1/2 tsp. baking soda

1/2 tsp. pink himalayan salt 

4 tbsp. coconut oil, melted and cooled

1/3 c. maple syrup 

1 tsp. vanilla 

1 c. vegan chocolate chips 


In a food processor combine cashew butter, coconut oil, maple syrup and vanilla. Blend until smooth. Add oat flour, almond flour, toasted coconut, rolled oats, flax seeds, baking soda, and salt. Blend until all the ingredients comes together. Scoop dough in a medium size bowl and place in the fridge for 20 minutes. 

Preheat oven to 350. Scoop a tablespoon of dough, using your hands roll into a ball and place on a baking sheet with parchment paper. Repeat with the rest of the dough. To flatten, use the back of a spoon and press down each ball on dough. Press 4-5 chocolate chips on top of each cookie. Bake for 8 minutes. Good luck trying to keep them around longer than a day.

These are always great to eat as energy bites. You can keep the dough in balls and freeze them and pull them out for a quick snack.