The cookies took the cake. They were good. So good.
And how cute is this little apron?
The kid on my hip is pretty cute too.
I have a thing for aprons. I’ve amassed quite a collection–a whole drawer full of them actually. This apron–a coffee shop design (allllll the caffeine. she knows me too well)–came from my girlfriend Alexandra at Altruist Aprons. Alex is a crafting and sewing queen and an animal lover. She really, truly has the biggest heart–she gets it from her mama who is one of my favorites too.
Alexandra sews all her aprons (and pillows!) by hand, made to order. Check her out. And treat yourself to one of her sweet little creations (this blue floral vintage apron has your name all over it, don’t you think?). Oh and you can spice up your kitchen look and help fight animal cruelty at the same time. Alexandra donates $2 from each of her handmade apron sales to Animal Equality International, a non-profit organization that aims to defend all animals through public education, campaigns and investigations. So win, win.
. . .
Here’s the recipe for those PaleOMG’s Soft and Chewy Double Chocolate Cookies. Enjoy.
- 1 cup thick almond butter (Make sure it’s not too oily or the cookies won’t come together. A few of our cookies kinda fell apart, this is why. They were still delish.)
- 1 cup coconut sugar
- 1 egg, whisked
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup Enjoy Life Mini Chocolate Chips
1. Preheat oven to 350 degrees.
3. Add ¼ cup of cocoa powder at a time. I used my hands to knead the cocoa powder into the dough. Add all the cocoa powder and knead completely.
4. Add baking soda, vanilla, salt and chocolate chips and knead until everything is well mixed. It’s messy, but eh. (Your dough should be a very thick. If it’s not, you need a thicker almond butter).
5. Scoop out 2 tablespoons of dough at a time and form into round balls. Place them on a parchment paper lined baking sheet. I had enough dough for about 14 cookies.
6. Once you’ve placed all your cookie balls onto your baking sheet, use a fork to press the cookies down just slightly. Don’t flatten them, just get them to look more like cookies than balls. If you press them down too much, they’ll come apart when they bake so be careful–this happened to some of mine. Again, eh.
7. Bake for 10 minutes.
8. Remove from oven and let cool for 10 minutes before removing cookies from baking sheet to place on cooling rack. If you try to remove these from the baking sheet too soon, they’ll fall apart. You were warned.
Ours went straight from our baking sheet to our mouths. And I didn’t Maggie Hockenberry them either. I ate four, maybe five. And then I answered the door and had a long conversation with the Fed Ex man with teeth covered in double-chocolate cookies. Nice work, Hat.