Happy Friday & Outrageous Oatmeal Cookies

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Happy Friday to all of you! I hope your day started with a bang and that you have a spectacular upcoming weekend. Today’s post will be brief, as it’s a busy Friday at our house.

As the weekend starts, try to do something that you wouldn’t ordinarily do. If you haven’t been exercising, take a brisk walk or try a yoga dvd (I recommend Ana Brett’s Kundalini yoga). Think about having a completely plant based meal or two. Take a batch of homemade cookies to a neighbor and visit a bit. Just try changing up the routine to include something new and healthy and inspiring. All change is hard at first and can seem even more difficult in the middle stages after the novelty of starting something new wears off. However, the results at the end are so glorious, that you’ll wonder why you didn’t start sooner! If you don’t start somewhere, you’ll end up nowhere! So make this a weekend of change and transformation.

Yesterday, in the spirit of change, I made oatmeal cookies, tweaking an old recipe to make it completely gluten free and plant based. It turned out fantastic! In fact, my family devoured nearly the entire batch last night. The weekend is a perfect time to make cookies and enjoy them with a neighbor or friend. I served up mine with a scoop of coconut milk ice cream and a dash of chocolate sauce (recipe to come in a future blog). Served with a glass of wine, it made the perfect end to a busy day. Try Something New. Be Healthy. Keep Shining. Peace Out!

 Outrageous Oatmeal Cookies

1/3 Cup Earth Balance (I use soy free)

1-1/2 Cups certified gluten-free rolled oats

3/4 Cup coconut sugar

3 TBSP Maple Syrup

2 TBSP vanilla extract

1-2 Tsp cinnamon, to taste

1 TBSP ground flax mixed with 3 TBSP water (stir well, and let sit for around 5 minutes)

1/4 cup ground flax

Melt Earth Balance and set aside to cool. Place oats and ¼ cup ground flax in a medium-sized bowl. Stir in sugar and maple syrup blend to break up any lumps.

In a medium-sized bowl, whisk together the melted Earth Balance, vanilla, cinnamon and water/flax mixture. Stir this mixture into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough. Chill the dough about 30 minutes.

Preheat oven to 350ºF. Prepare a baking sheet by lining with parchment paper.

Form the dough into 1-inch balls (they might not be perfect, but that’s okay) and place on the baking sheet about 2 inches apart. Flatten each ball down very slightly. Bake for around 12 minutes. Remove from oven and let sit on pan for 5 or 10 minutes while cooling. Remove and place on wire rack to cool. Enjoy!

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