These chocolate cookies are the perfect treat for anybody who enjoys their sweets with a pinch of salt! Not only are these cookies vegan and refined sugar free, they are also free of grains and gluten!
Have you always wanted to be [insert current job title or occupation]?
If you are living your childhood dream – congratulations. (I’m jealous.)
I have always been all over the shop with ideas for my future. As a kid, I just wanted to travel the world. From my bed room window, I could see airplanes take off way in the distance at Frankfurt International Airport in Germany and I imagined all the colorful places around the globe they were going to.
As a teenager, I hated school; I still just wanted to travel the world but the next best thing seemed going to college to study, umm, something. I still didn’t know which directions I wanted to go.
In my twenties, I believed that I had to try out different jobs until I would find my calling – but you know what? It never happened. All these years, I was on the look out for the perfect job and while I did like aspects of most jobs I had, I had to realize there is no perfect job for me.
Now that I am in my 30s, I think I have finally come to terms with it: There is no one single job that will fulfill me.
For a while, the realization that I probably won’t have a career in the traditional sense like many of my friends kind of depressed me. For a while, I wanted to be like these people who had this incredible consistency in their lives; who climbed their respective career latter without second guessing their choices.
I briefly toyed with the idea to stick with one of the most boring but highest paying office jobs I had and just focus my free time on the things I feel passionate about but I’m glad I didn’t go down this road. I would have been miserable and I probably would have never started this blog or become a food photographer or gotten into graphic design and explored all these creative fields and opportunities!
I still struggle with myself. Being self employed is not easy; finding paid work in this economy is tough! What gets me through these days filled with worry is the thought of me, ten years ago – dissatisfied and stressed, working 12+ hour days in office jobs I didn’t care about….. and then I am proud of myself. I am proud that I found the courage to start something new, something of my own! I am still far from where I’d like to be but I’m taking it one
chocolate cookie step at the time.
And so should you!!
Do you see these cute little plates? My mom painted them! Like, 30 years ago. It was her first attempt at decorative painting and may I say, her best work?! These are actually coasters but they make much prettier cookie plates, don’t you think?
These Vegan Double Chocolate Cookies with Himalayan Pink Salt are my new favorite chocolate treat. Lately, I have been craving sweet and salty foods so these fit the bill perfectly!
Do not over bake these cookies. I forgot a batch in the oven last week – they were only a few minutes over but I ended up with a crumbly mess! Tasty, but crumbly. So be sure to set a timer!
- ½ cup shredded coconut
- 1½ cups cashew or almond flour
- 2 tablespoon tapioca flour
- 2 tablespoon coconut flour
- ½ cup raw, unsweetened cacao
- ½ teaspoon (sea) salt
- ½ teaspoon baking powder
- ½ cup raw virgin coconut oil, melted
- ⅓ cup maple syrup (or similar sweetener)
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
- Preheat oven to 325F and line a baking tray with parchment paper.
- Toast shredded coconut for 4-5 minutes until golden, set aside and allow to cool down. Increase oven temperature to 350F.
- Combine all dry ingredients (except chocolate chips) in a large bowl and mix well.
- Next, add together all wet ingredients in a separate bowl and whisk to incorporated, then combine with dry ingredients.
- Add chocolate chip cookies and stir everything until well incorporated. Allow cookie batter to sit for 10 minutes at room temperature.
- Spoon one rounded tablespoon of cookie mixture onto your baking tray with a two inch space inbetween. Sprinkle with cacao nibs and coarse Himalayan pink salt (optional).
- Bake for 9-11 minutes and allow to cool down on the baking tray for at least 5-7 minutes (otherwise, they will crumble).
- Transfer to a cooling rack and allow to reach room temperature before serving.