Hey there! How’s your week going? I am so sore. I started the new phase of my training program this week and my hammies are definitely feeling it. I’ve moved on from an eccentric phase to an isometric phase. Paused safety squat bar squats and bench = tender chest, sore hammies and glutes.
This week has also included lots of yummy eats to fuel all of my fun new workouts.
Ok, so I’ve been wanting to upgrade my recipe section of this blog forever. It’s going to take me a little bit to work my way through it, but I’m happy I’ve finally started. I tried tirelessly to get this post up yesterday but I installed some new plugins and things just didn’t go as planned. Like I said, work in progress.
Part of my recipe page re-vamp includes taking actual photos of my recipes. Since I’m no photographer I asked my sister if she would mind helping me out. We spent last Saturday taking pictures and playing around with some shots and I’m super excited about how they came out.
For reference, here are my pictures of the cookies:
And here are Alyxx’s pictures:
So how about I stop teasing you with warm, soft chocolate chip cookies and just give you the recipe? I didn’t set out to make this a gluten free or vegan recipe, it just kind of happened.
- ¼ cup oat flour (I just grind ⅓ cup oats and make my own)
- ¼ cup coconut flour
- 3 TBSP ground flax seed - can sub 2 eggs for this (may need less almond milk) or 1 whole egg and 1 egg white
- ½ tsp baking powder
- 2 scoops vanilla protein powder - Plant Fusion is great if you're keeping it vegan
- NOTE - You may need to add a touch of something sweet depending on the protein powder you use. Mine was sweet enough but a tablespoon or so of maple syrup, honey or stevia would do the trick.
- ¼ cup pure pumpkin puree (you could also try subbing mashed sweet potato)
- ¼ cup almond milk
- 1 tsp vanilla extract
- ¼ - ⅓ cup chocolate chips - depending on your chocolate preference. You could also sub in raisins, dried cranberries or whatever else your cookie loving heart desires.
- Preheat your oven to 350°
- Mix your 3 TBSP of ground flax seeds with 6 TBSP warm water and set aside for a few minutes
- Combine all of your dry ingredients together
- Combine all of your wet ingredients together
- Add flax seed mixture to the wet and then mix in the dry ingredients
- Note - If you used a plant based protein powder you may need an extra splash of almond milk or tablespoon of pumpkin puree.
- Fold in chocolate chips
- On a greased or lined baking sheet, drop cookies down by the tablespoon
- Bake for 12-15 minutes
- Allow cookies to cool and then inhale
What’s your favourite type of cookie? I’m a cookie fiend and really wouldn’t turn anything away, but have a soft spot for gingerbread/molasses and chocolate chip.