Today is the happiest of Tuesdays in a while, because it is Christmas break, My 3rd (out of 4) semester of graduate school is OVER, and I am home in San Diego, California with my loved ones. It is especially fun because I get to sleep, get to yoga, and get to cook with my Mom & brother who has recently found a love for wellness (aka exercise, eating well, enjoying life, and being grain free). PLUG: His instagram is @ernestlyprimal . Extra points if you live in the UK because he goes to college in Scotland!
Another fun reason that this Tuesday rocks is that this weekend was my anniversary with my boyfriend! Good times were had, as well as good food. We went to Oceanaire Seafood Room in Downtown San Diego to celebrate. Wow. The service and the food were amazing! Everything was super fresh as well. We shared the recommended shrimp & grits (how could we pass? and it was incredible), split roasted asparagus, I had the seared ahi and he the swordfish. The bartender also didn’t mind making me a special request cocktail favorite of mine- tequila, soda water, grapefruit, lime, & jalapeño. TASTY.
Today I have my grandma’s annual ‘cookie party’ so I made some cookies for my mom and I to bring. I first made a batch of coconut flour chocolate chip cookies, then made two batches of a recipe I adapted from ambitious kitchen. However, instead of peanut butter maple, I made almond butter honey!
Cookie party here we come! Speaking of cookies….
I. Love. Chocolate.
SO I made double chocolate chip cookies! They are honestly like brownie cookies, if we are being honest. But yummy none the less. I suggest eating them while still warm out of the oven, otherwise they become a bit more cake-y with time.
Best part? These have beets in them (no, you cannot taste them), but that essentially makes these cookies a vegetable, right? 😉
DOUBLE CHOCOLATE CHIP COOKIES (dairy free, grain free)
1/2 cup boiled beets
5 tbsp (unsweetened) cocoa powder
1/2 cup tahini butter (used organic trader joes)
(beets, cocoa, & nut/seed butter combine to one cup)
3 tbsp coconut flour
1/3 cup maple syrup or honey
1 pinch salt
1/2 tsp baking soda
1/2 cup dark chocolate chips (I used Enjoy Life)
Preheat oven to 400 degrees. Add beets, tahini, and cacao powder into food processor. Process well, until mixture becomes like a nut butter. Add egg & honey/maple syrup process. Add coconut flour, salt, and baking soda. Mix well. Finally, fold in chocolate chips. Set mixture in fridge to firm for 3-5 minutes before spooning onto baking sheet. I used about 1 tbsp of batter per cookie.
Line a baking sheet with parchment paper, and bake for about 8-9 minutes. I suggest enjoying them fresh out of the oven (okay, wait a few minutes so you don’t burn yourself!!) with a cold glass of (insert type- dairy, almond, coconut…) milk!
OH! And before I forget, these taste even better when you’re wearing a holiday sweater? Don’t believe me? Try it yourself! 😛
Enjoy these, and good luck with any final Christmas shopping or holiday season to-dos!