First off: this recipe was fueled by this insanely groovy playlist filled with booty-shaking jams that I put together and listened to whilst baking these scrumptious little cookies. Get down to my jamzz, bby. 😉
Secondly, I sincerely hope that it is not too early to post a recipe for gingerbread cookies. Although, in my personal opinion, it is never to early to get in the Christmas spirit. That being said, I think I just calmed my own fear. Perfect.
These beauts have been on my mind for quite some time, and I knew (and hoped) that it was high time to remake them. So here we are. Err, here they are.
I made these bad boys for a family Christmas party last year, and they were a huge success. They’re wonderful because they aren’t too sweet, yet they are still incredibly reminiscent of those sugary little gingerbread houses/men my mommy used to get me as a child. Nom.
If you want to increase the quality of your day by approximately 200 percent, I would very urgently recommend making these gingerbread cookies as soon as possible. Not only will you become outrageously popular amongst your friends and family alike, but your body (and everyone you share these with) will forever thank you. I mean, come on, who could resist a cute little gingerbread cookie like this one made by yours truly?
Not this girl, that’s for sure!
To enhance the effect of your popularity, you could even consider buying (and using) those little gingerbread men cookie cutters. Of course, I thought of this prior to making them but was too lazy (and cold) to get my booty out of the house, so I made do with what I had. Typical Rita. Don’t judge me, okay?
I must confess, I am hella excited for the holidays. The other day, I had the luxury of tagging along with a fellow friend of mine to the farmers market. It was cold, but so worth it. Just seeing the boatloads of squashes and sweet potatoes that were available at this time of year made me giddy inside. It was like walkin’ in a veggie wonderland (I am not lame I promise).
These days, my addiction to avocado toast has been stronger than ever. I seriously feel that I cannot go one day without gettin’ some avocado in me. If that is not love, then I am unsure as to what love truly is.
Also: I have been feeling so rad lately. My depression usually gets worse this time of year, but for some odd reason, this year is proving to be the exact opposite. Don’t get me wrong, I still have moments where I feel down, but I have learned to recognize them as a normal aspect of human emotion. It is okay to be sad. Instead of attaching negativity to it like I usually do, I now know that it will pass, just like anything else, and so I make it a point to feel it deeply and get curious about it. Ironically, it usually goes away within hours or minutes this way. The only way out is through, or so they say (not really sure who “they” are, but this saying makes total sense).
This past year was a big one for me. I suffered (and healed from) a tremendous breakup and thus grew more into who I truly am as a result of it, got my first tattoo, cut my hair crazy short (although that was forced upon me by my modeling agency, frowny face), I completed yoga teacher training and went on to teach yoga, I learned to love myself, I met tons of awesome peeps, changed my University major (although I still got much love for Holistic Nutrition and definitely plan on pursuing it some time in the very immediate future), I started this little bloggy here, and I tried new hobbies and realized that I really freaking love acting (as in theatre, movies, TV shows, etc). I feel like a brand new person, and I am keen on continuing along this journey of growth and love for as long as I live. As an old friend once told me: “you can be both a masterpiece and a work in progress at the same time.” I finally understand what he meant by that, and I cannot help but agree.
Random thought: Check out my brand new slippers that I absolutely adore:
They’re itty bitty penguins and I could not be more in love. Popular penguin in the house, yo! The popular penguin is me, in case ya did not catch that! 😉
I got the job as a yoga instructor at the studio I applied to (yay) and I will officially start in January! Life is good, I am surrounded by the most amazing friends and family, the weather is cold (nay), and I am doing swell. Bring on the holladays, yo!
I apologize for the rambling mess that is this post. I am really not paying attention whilst writing this and that is my own fault. Thank you for being so understanding. I appreciate ya.
Anyways, as I was taking the pictures for these cookies, I was feeling positively disappointed. Not sure that should be labeled as positive, but it is a-ok.The lighting was off and I just could not get the cookies to look appetizing in the 20 minutes I had until sundown. However, one swift glance at these photos and I think they are not too scruffy if I do say so myself. Is the word scruffy even politically correct in this sense?! I am unsure. My mind is drawing a blank, and yet again (this is becoming a trend), I am much too lazy to open up the interweb and find the dictionary.com. I am also too darn lazy to backspace this all away, even though it would have been easier than just continuously typing but WHAT IS EVEN GOING ON NOW?!
Back to the original topic at hand: deez cookies. Not only are they filled with protein, fiber, and all sorts of healthy fats to keep that bodacious bod of yours beaming from the inside out, but they are also chock full of nuts. And everybody and their mommas know how healthy nuts are for you. On top of that, I added a bit of flax seeds too give you an extra boost of blood pressure reducing and artery de-clogging omega 3 fatty acids. Hurrah!
Anyways: get your booty in the kitchen and happy baking!
Makes one honkin’ batch of cookies, depending upon size of your cookie cutter (mine got 42)
For the gingerbread cookie:
- 2 cups oat flour
- 1 cup Millet Flour
- 1 ½ cups of pecans
- 1/2 cup almonds
- ½ cup coconut flour
- 2 Tablespoons ground flax seed soaked in 6 Tablespoons of water for at least 15 minutes
- ¾ cup water
- ¾ cup liquid sweetener (date syrup, coconut nectar, and maple syrup are some of my favez)
- 1 ½ Tablespoons of Ginger powder (yes, really. It seems like a ton but trust me on this one!)
- 3 Tablespoons of Coconut oil, melted
- 1 Tablespoon of unsulphured Blackstrap molasses
- 1 teaspoon vanilla powder, or 2 teaspoons extract
For the icing (optional):
- 9 medium sized strawberries (or quarter cup blueberries)
- 3 Tablespoons of Smooth almond butter (I like the ones you make in the machine at whole foods. Yummy in my tummy, just sayin’)
- 1 ½ Tablespoons of coconut butter
- 3 Tablespoons of Melted cacao butter, optional so that it sets like frosting
For the cookies:
Begin by preheating the oven to 350 Degrees Fahrenheit.
Place the pecans and almonds in a food processor and whir it up for a few moments until a fine flour forms. Be wary: you do not want to overprocess, as you will get a weird mix of almond pecan butter, which sounds fantasticly magical, but is virtually useless in regards to crafting this recipe.
Once a fine flour forms, add in all the other ingredients and give it a whirl yet again. What you should be left with is a nice sticky dough that smells (and tastes) yummy.
Flour a counter or working surface with either oat or millet flour (I recommend oats cause it is the cheapest) and roll out your dough, using a rolling pin for best results. Once the dough is smooth and gorgeous, use any sort of cookie cutter shape you own. After the first batch, re-roll the remaining dough and continue on with your cookie cuttin’.
Once you are done, bake for about 20 minutes, until golden and crispy.
Leave to cool for a few minutes before decorating.
For the icing:
Blend all the ingredients in a high speed blender or food processor.
Garnish with goji berries, coconut shreds, pumpkin seeds, and whatever else ya want.
Have a jolly good day, friends!
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