willow platter by basket weaver Hilary Burns
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Sometimes you need a cookie. A big one with oozing chocolate chips that you repeatedly burn your mouth on right when it comes out of the oven. Sometimes you take frustration from a long day out on the roof of your mouth. It happens.
Sometimes you need a cookie because, well, some days you skip a class to study for a stats quiz and end up bombing the quiz anyway. Some weeks you bike home in the rain and get mud and potentially animal feces all over the clothes you just washed for the first time in 5 weeks. Sometimes you judge your own hygiene and promise to do laundry more often.
Still other days you start to write a paper three hours before it’s due. You always finish it on time but not without a panic attack when you can’t find a printer. Some days you’re the windshield, some days you’re the multiple unidentifiable bugs smeared on Izzy’s clothes. [There are a lot of those today].
Anyway, when you need said cookie this is the one to turn to. It took a couple of tries but this recipe is perfected to cookie bliss. Pumpkin? Coconut? Chocolate? Soft doughy texture and melty chips? This cookie’s got it all. Well, all that’s good. Sometimes you need to treat yourself to all that’s good.
Pumpkin Chocolate Chip Coconut Cookies
Adapted from Nourishing Meals
Makes 2 dozen
- 1 cup softened virgin coconut oil (Earth Balance will work)
- 1 cup pumpkin puree
- 1 1/2 cups brown sugar
- 1 Tablespoon vanilla extract
- 1 Tablespoon blackstrap molasses
- 3 cups oat flour (oats food processed or blended until powdery)
- 1 cup rolled oats
- 3/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 3 teaspoons cinnamon
- 3/4 cup chocolate chips
Preheat oven to 350º
1. In a large bowl, combine coconut oil, pumpkin, brown sugah, vanilla, and molasses. Mix well until combined, then add the remaining ingredients. MIX. You should have a thick dough which holds together well- add a bit more molasses if it’s crumbly.
2. Roll the dough into spoonful-sized gobs and line them up on a lightly greased baking sheet. Top each of the cookies with a few extra chocolate chips. Trust me on this one.
3. Pop them in the oven for 12-14 minutes or until golden. Remove and set to cool 5-10 minutes. Or punish your mouth/ reward your stomach with instant gratification.
Sometimes you need to bake a big batch of these because you realize, of course, only as someone is about to leave for a while, how important they are to you and you want to show them that in a way you know how. And also keep them full and happy and provided with bribes in case things go awry with rideshares across the country.
baby socks with yarn dyed with walnut husks.
exploring allergy prevention by early exposure…
next up, poison oak dye \m/
Max look at this! Xylophone! Japan!
I wish it wasn’t an advertisement :(
years later and i’m still obsessed