Mocha Coconut Macaroons

Original recipe is from Chocolate Covered Katie! Definitely check out her page and follow her instagram! Original recipe can be found here: http://chocolatecoveredkatie.com/2013/10/11/chocolate-dipped-mocha-coconut-cookies/

The original recipe called for dipping the macaroons in chocolate, but I skipped that step but it's all about preference.

Ingredients: 

• 1 tbsp flour of choice (or protein powder) I used whole wheat
• 1 tbsp cocoa powder
• 1 tsp instant coffee powder
• 1 cup shredded, unsweetened coconut (not low-fat)
• 1/2 cup plus 2 tbsp milk of choice or canned coconut milk (I did the 1/2 cup light coconut milk and 2 tablespoons of almond milk)
• 3 tbsp agave or pure maple syrup 
• pinch stevia or 1 more tbsp agave or maple syrup (I omitted)
• 1/4 tsp pure vanilla extract
• just over 1/16 tsp salt
• melted chocolate chips or healthy chocolate sauce, for dipping

Instructions: 

Preheat: 360 degrees F

Cook Time: 14-16 minutes

1. Combine all the ingredients except the chocolate chips into a bowl and mix together. 

2. Microwave for 2 minutes, I mixed everything in a microwavable bowl and put it directly in the microwave. Remove from microwave and stir. Put bowl back in microwave for another minute or until firm enough to scoop out. Or you can cook on the stovetop until firm enough to scoop.

2. Scoop mixture into balls onto a pan lined with parchment and cook at 360 degrees F for 14-16 minutes. 

3. Let cool before removing from tray. 

Optional Chocolate Dipping

4. Line a plate with wax paper and dip each cookie in chocolate and let set on the wax paper lined plate in the refrigerator or freezer. 

Gingerbread Granola

Gingerbread flavored granola? Yes, please! 

This granola is great because you can get the taste of a popular holiday cookie, but in a much healthier and socially acceptable form of breakfast!

Original recipe is from Minimalist Baker, found here: http://minimalistbaker.com/gingerbread-granola/

Ingredients: 

DRY

• 3 1/4 cups rolled oats 

• 1 3/4 cups raw nuts (I followed the recipe as suggested with almonds,  pecans, and walnuts, but do as you please)

• 3 Tbsp organic cane sugar (or sub extra molasses or maple syrup mixed in with wet ingredients)

• 1/4 tsp sea salt

• 1/2 Tbsp ground cinnamon

• 3/4 tsp ground ginger

• pinch ground cloves (optional)

WET

• 1/4 cup coconut or olive oil

• 1/3 cup maple syrup (agave, or honey if not vegan)

• 2 Tbsp molasses

• (optional) 1 tsp. vanilla extract

Instructions: 

Preheat: 325 degrees F

Cook Time: 20 minutes

Prep Time: 10 minutes

1. Mix the dry ingredients together in a large bowl.

2. Heat the wet ingredients in a small sauce pan on low until all is melted together

3. Pour the wet ingredients onto the dry ingredients and combine

4. Spread out mixture on a parchment baking paper and bake for about 20 minutes, or until visually browned. Stir granola about halfway through.

*Keep an eye on granola so the nuts do not burn

5. Allow granola to cool completely and store in air tight container

*Granola will not be completely hard when taken out of oven but sets as it cools*

I did a very rough chop on the mixed nuts

Gingerbread Men Cookies (Vegan)

"Run run as fast as you can! You can't catch me! I'm the Gingerbread Man!"

I LOVE CHRISTMAS! It's my favorite time of year. I mean, come on, you can't go wrong with Elf and Christmas Vacation. 

Found this recipe by Minimalist Baker, check it out here: http://minimalistbaker.com/vegan-gluten-free-gingerbread-men/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+MinimalistBaker+(Minimalist+Baker)

They make a gluten free version, so check that out! 

Ingredients: 

• 1 flax egg (1 tablespoon of flax seed meal and 2.5 tablespoons of water)

• 1/2 cup brown sugar

• 1/4 cup almond butter

• 3 Tbsp molasses

• 1/4 cup vegan butter, softened (I prefer coconut oil, as vegan butter is often very artificial) 

• 3/4 tsp ginger

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg (optional)

• 1/4 tsp salt

• 1/2 tsp baking soda

• 1 1/4 - 1 3/4 cups gluten free baking / pancake mix (linked the gluten free recipe!) 

Instructions: 

Preheat: 350 Degrees F

Cook Time: 8-10 minutes

Prep Time: 1 hour - overnight

1. Prepare flax egg in a bowl and allow to sit for 5 minutes

2. Next add in the brown sugar, almond butter, molasses, butter (coconut oil, melted to mix evenly), spices, salt, and baking soda

3. Finally add in the flour or gluten free mix to the wet ingredients 

4. Cover and chill dough for an hour at least, or overnight 

5. Preheat oven to 350 degree F

6. Roll out dough in between two wax or parchment papers with light flour sprinkled on the bottom and top of dough 

7. Peel off top sheet and cut dough with cookie cutters 

8. Freeze cookies for 5 minutes before putting in oven. I put mine in the fridge and they worked fine. 

9. Bake for 8-10 minutes until slightly brown on edges. Time varies depending on size of cookies. Smaller cookies = shorter time and vice versa. 

10. Allow cookies to cool 2-3 minutes on sheet before transferring to cooling rack to ensure they don't break. 

11. Store at room temp. 

Peppermint spatula optional

Make a little gingerbread family!