Chocolate Chip Pistachio Breakfast Cookies
Well, you guys. This is it. I’m off to go get married!
It feels surreal that the day has finally come. When I get back, I’ll be twenty eight and married {we get home on my birthday!}. I guess that makes me an official grown up? Weird. It feels like a whole new beginning in my life, one that I am undeniably excited and ready for!
Like I said last week, I’m powering down now but can’t wait to share all the photos and details of our big day and honeymoon with you guys when we return in June. Now what usually happens when I travel is that my Type A personality drives me to work on overdrive for weeks prior to the trip, storing up enough recipe posts to get us through until I return. This time it’s a little different. I had to let go of all that because, quite honestly, I just didn’t have enough time this go around. Between my job here, my volunteer job, Noonday and wedding planning, there literally hasn’t been an extra hour in my day for months. But that’s okay. I let go of the mentality that I have to do it all and instead, have done what I can and now just am going to go enjoy the moment. Can someone say vacation honeymoon?
So all that being said, I felt like I had to leave y’all with one last REALLY GOOD recipe.
These breakfast cookies are awesome. They’re hearty and full of good-for-you things like oats, flax and chocolate. Did I mention they are vegan? Well they are. And, since they are so substantial, they travel very well. Perfect for road trips or general weekend shenanigans. They’re also very low in fat if you’re into that sort of thing. I can’t get enough!
That’s about it, friends!! If you’re dying for recipes while I’m gone, check out PBS Food every Thursday — they’ll be something special for you guys there. I’ll talk to y’all when I’m a newlywed! You guys have seen me pretty much through all major life events, good and bad, and I’m really excited to share my special day with everyone when I return. Adam and I have waited a really long time for this day and feel immensely blessed.
Chocolate Chip Pistachio Breakfast Cookies
makes about 8 large cookies
Ingredients:
1 cup old fashioned oats
2/3 cup all purpose flour
1/4 cup ground flax
2 tbsp coconut oil, melted
2 tbsp pure maple syrup
3 tbsp unsweetened applesauce
1/3 cup sugar
1 tsp cinnamon
1 tsp sea salt
1 tsp baking powder
1/2 cup semisweet chocolate chips
1/2 cup pistachios (or other nut of choice)
Directions:
Preheat oven to 350 degrees and line a sheet tray with parchment paper.
In a large bowl, mix together the oats, flour, baking powder, sugar, salt and cinnamon. In another bowl, whisk together the applesauce, maple syrup, melted coconut oil and ground flax. Add to the dry ingredients — mixture might appear dry and that’s okay. Stir in the chocolate chips and nuts.
Form large golf ball sized balls of dough and flatten on your prepared baking sheet. Bake for 15 minutes and then let cool for 10 minutes before transferring from the baking sheet.
Time:
30 minutes
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