My last couple of days have been filled with some rough stuff. I am doing really hard work not just physically, but emotionally. I have faced this new life challenge head on and I am leaning right into what is now in front of me. It is uncomfortable and I am doing it. I am both grateful for and disgusted by the many new lessons I am learning and will continue to learn. Life. It can get messy sometimes. At the end of my day, when I know I have conquered what is needed to get through it and do so with strength in my spirit and truth in heart; when I lay my head down in the quiet of night knowing I lived this day fully in all it’s messy glory, I can hear one screaming loud message running through my mind.
I AM IMPORTANT.
I have tangled with the emotions of acceptance, attachment, vulnerability and loss. I have ridden a roller coaster of emotions that sometimes scares the hell out of me. I’m pretty sure I have a discount bracelet for that ride over the next few months. Strangely, I am ready. I am always ready for life. All of it. Ugly. Beautiful. Fun. Scary. I am ready because life is worth it. Love is worth it.
I am worth it.
When the days get extra tough and I want to comfort the inner child in me, I make cookies. In all of this craziness, I definitely need some nurturing. So, a job well done deserves cookies and tea.
I found this recipe in my folder of print out recipes and sadly it does not have the original author’s information. I did some research on my usual favorite websites thinking I may find it, but didn’t so know that this is not my original recipe, however it is a great one and I will update my readers when I discover its author so I can acknowledge their lovely creation!
I adapted these cookies for me so they are grain free, gluten free, dairy free and delicious for an evening treat! Breath. Eat. Relax. Push replay. This is what life looks like.
Chocolate chunk cookies
1 1/2 cups blanched almond flour
1/2 tsp baking soda
1/2 tsp salt (I used 1/4 tsp)
1/4 Honey (I used Agave Syrup)
1 egg (I used 1/4 cup applesauce)
1 tsp vanilla
1/4 cup coconut oil
1 dark chocolate bar, roughly cut to equal 3/4 cup (I used dark chocolate chips and only 1/2 cup)
Preheat oven to 375 degrees
Break up chocolate ball or cut with sharp knife. Put pieces into bowl and set aside.
In a medium bowl, combine almond flour, baking soda and salt.
In a separate small bowl, use an electric handheld mixer to beat honey, egg and vanilla (or do as I did and use a whisk on the ingredients substituted!)
Pour wet ingredients into dry ingredients and mix well.
Melt coconut oil and pour into batter. Mix well.
Stir in dark chocolate chunks.
Drop balls of cookie dough onto a greased baking sheet. Bake 12 minutes. Let cool 6 minutes to avoid crumbling. Eat and be happy.