Rustic Oat Chocolate Chip Cookies. GF. Vegan.

Rustic Oat Chocolate Chip Cookies.  GF. Vegan.
Rustic Oat Chocolate Chip Cookies. GF. Vegan.

Happy Hump Day!  Where is the week going?  It seems like we are traveling at warp speed to May.

Today I continued on with further heart testing but managed to get in a quick workout before heading in for that.  More on that below.  I finally also, after 4 weeks of designing got my engagement ring back.  Right before my marathon I noticed a crack in the back of my band.  I dealt with it post marathon as I couldn’t deal with that too.  I knew my vision and went ahead to find the perfect jeweler to make that happen.  Pics below.

This afternoon, we’re expecting some storms, so I opted to make some cookies.  These are super easy and more rustic in their appearance – meaning they aren’t perfect but they do taste great.  Take a few minutes to get together and bake.  Gluten free and vegan, of course.

Ingredients:

1 cup of Bob’s Redmill gluten free rolled oats
1/2 cup of coconut flour
1 teaspoon baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/3 cup of nut butter (I used Justin’s peanut butter)
3 tablespoons of oil (vegetable, olive or coconut)
1/4 cup maple syrup
1/4 cup of apple sauce
1 teaspoon vanilla extract
1/3 cup of vegan chocolate chips or chunks (or both)

Directions:

Preheat your oven to 350 degrees. Line your cookie sheet with a Silpat or parchment.  Set that aside.

In a mixing bowl, blend your oats, flour, soda, powder, cinnamon and salt.

In your stand mixer, blend your nut butter of choice, oil, syrup, applesauce and extract.  Once blended, add the dry mixture to the wet and blend.  Then add your chips and blend.  Using a mini scooper, scoop out the dough and I add it to the palm of my hands to roll a bit and then flatten.  Place that on the baking sheet and repeat.  The cookie dough is a bit drier than normal cookie dough and that’s fine.  Bake for 10-11 minutes and remove and let cool.  Enjoy!

Rustic Oat Chocolate Chip Cookies. GF. Vegan.
Rustic Oat Chocolate Chip Cookies. GF. Vegan.

 

fitness_update

Saturday: 5:23 outdoor miles
Sunday: 12 miles cycling (I had only slept 4 hours that night so I didn’t want to go that far)
Monday: 4:44 treadmill miles – 4 -800’s at 7.8 to 8.0 speed with 7.2 recovery in between then cool down. Weights focusing on upper body, some legs and abs.
Tuesday: 6 outdoor miles (5 miles then I met up with a friend and ran another mile together.)
Wednesday:  I had to do a quick run and weight session.  I’m thrilled with my time!  3.1 miles on the treadmill/weights

That’s a 7:58!  Yay.  Very happy.
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So as I mentioned my engagement ring band had cracked in two places and the prongs were very worn down.  We’ve been engaged 20 years this September and it was time to reset or change my ring out.  After much thought, I couldn’t change my stone. I loved it and as I learned, have quite an emotional attachment to it. I had an image in mind and took that to my local jeweler (Ream’s Jeweler’s).  I worked with them on the specifics.  Got CAD drawings from the designer in NYC and today, 4 weeks later, I was able to pick it up.  I’m so happy with it and now I can lift, run, cook and beat it up with no worries!  No prongs.  Clean and simple… just what I envisioned.  The band is super thick and strong platinum so no worries of future cracking.  I’m one happy girl!

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Clearly I need some hand lotion -so ignore that but I wanted to show all views.  Loving the low profile and high shine that will be gone in a flash.

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That’s it from here kids.  See you soon!

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— Knead to Cook

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