Nourish the Budding Lotus

Pecan Chocolate Chip Cookies

Stress has gotten the better of me.  Big changes are coming, the unknown is all around me, and overwhelm seems to be a common term in my vocabulary these days.

I find in situations like these, when my emotions get the better of me, my cravings for all sorts of foods come alive.  Isn’t it convenient that when we are stressed and overwhelmed, we often do not have the time to cook healthy meals and provide balanced nourishment for ourselves?

Well I have been quite aware of my cravings lately and successfully resisted bringing home a pint of ice cream last night, but I did get some supplies from Trader Joe’s and the local health food store so that I would be able to make some yummy gluten-free cookies for myself.  If I am going to indulge, I prefer to indulge knowing that my treats were made with quality ingredients and love.

I decided to take my Key West Cookie Creation recipe and try a new spin.  I love these cookies and vary the recipe often, but this time I was inspired to try ground pecans as the flour!  Wow!  They were great.  I don’t think they are going to last long, which is good because I look forward to making them again to fine-tune the recipe.   They need a little more grip, but otherwise are absolutely delicious.  If you try out the recipe, be sure to let me know what you think.

[print_this]

Pecan Chocolate Chip Cookies

1 c raw pecans
1 c whole oatmeal
1/4 c shredded coconut (unsweetened)
1/2 t baking powder
1/2 t baking soda
1 t cinnamon
1/4 c olive oil
1/4 c almond butter
1/4 c apple sauce
1/4 c agave
1 t vanilla
1/4 c semi-sweet chocolate chips

Preheat oven to 350 degrees.

Lightly grease 2 cookie sheets with coconut oil.

In a food processor grind 1/2 c of the oatmeal until it is fine and then add the pecans and process until fine.  In a bowl combine ground oats and pecans with the remaining 1/2 c whole oats, coconut, baking powder, baking soda and cinnamon.

In a measuring cup, mix almond butter, olive oil, apple sauce and agave with vanilla.

Combine the wet and dry ingredients in a bowl reaching a thick consistency. Stir in the chocolate chips.

Using a large spoon, scoop the dough forming rustic cookie balls onto the parchment paper.

Bake for 20 minutes.  Cookies should be partially firm and browned.

Let cool on a rack.

[/print_this]