I’ve been cramming in a lot of new music this past week, which means that my stress level has been up and I’m feeling a bit worn out, too.  So how do I stay sane? Well, aside from well-placed breaks to look at my Instagram account and check up on my favorite celebrities online, I’ve also taken some time out to enjoy a few decadent treats…

chocolate oatmeal cookies and Joana Miranda Studio mug

like hot chocolate and homemade cookies!  

After all, I figure I deserve some rewards and a pat on the back now and then.  (Note: here comes the shameless plug part.) I’m proud to say that I made the low-sugar, flour-less chocolate oatmeal cookies (recipe follows), and whipped my own whipping cream by hand with a whisk (mainly because I was too lazy to get out the mixing bowl attachments.)  Oh, and did I mention that the mug also features my own illustration?

Hot chocolate and homemade cookie break

(Even if I don’t have a full hour to get “happy”, these little breaks go a long way to getting me there!)

And now for the Low-Sugar, Flour-less Chocolate Oat Cookie Recipe…chocolate oatmeal cookie

1 cup almond flour. well packed

scant 1 teaspoon baking soda

1/4 teaspoon baking powder

pinch salt

1/2 cup unsalted butter (I recommend Kerrygold Irish Butter from Grassfed Cows)

1/2 cup coconut sugar

1/2 cup non-fat dry milk

1 egg

1/2 teaspoon vanilla extract

3/4 cup rolled oats

1 4oz bar dark chocolate, chopped (I used 85% dark chocolate – you may prefer a lower cocoa content/sweeter bar)

Preheat oven to 350 degrees.  Grease two baking sheets, or use two sheets covered with Silpat mats.  Combine the almond flour, baking soda, baking powder, and salt in a small bowl.  Set aside.  With an electric mixer, cream together the butter, coconut sugar and the non-fat dry milk.  Add the egg and vanilla extract and beat until fluffy.  Add the almond flour mixture by hand and stir until thoroughly blended.  Stir in the rolled oats and the chopped chocolate.  Drop by teaspoonfuls on to the prepared baking sheets, spacing the dough about 1 inch apart.  Bake cookies for about 10-15 minutes, until just firm around the edge but still soft to the touch in the center.  Let cool for 15 minutes before transferring to a wire rack to cool further.

Note:  My husband, the official cookie taster, thinks these cookies are wonderful but that they could be a tad sweeter.  So next time I’ll add 2 small packets of Splenda.


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