- Philippians 4:6-7
This is easily one of my favorite verses and one I've really been trying to lean in to over this past week, and will continue to do so. Sunday mornings are usually very restful and centering for me. In between flipping pancakes and making tea, I read my devotional for the day with a less hurried heart than I would on a weekday.
However, isn't that the point of it all? To REST in Him? Why is it on Sunday I will take the time to do this (as it is Sabbath) and dwell in the Word, but during the week it seems to be more of an obligation? Thoughts to ponder....
And with that, here is my something sweet for the week! I modified this recipe to suit my allergies and added a few extras to appease my taste buds. The result is a ridiculously good, healthy cookie that really satisfies.
These babies are organic(in my case), low in sugar**, packed full of protein and other good for you ingredients like amino acids, healthy fats and fiber. Even when you're gluten-free (like me) there is that tendency to overload on carbs and sugars. It's important to get your recommended daily intake of protein along with learning to get it from sources other than meats and dairy. Plant based sources of protein are everywhere and are very easy to incorporate into your diet. Mix it up! This cookie is a great start! Enjoy!
3/4 cup almond meal
1/2 cup quinoa flakes
1/2 cup of coconut flour
3/4 cup unrefined brown sugar (**avoid refined sugar! Use coconut sugar for a low-glycemic option)
1/2 tsp of baking soda
1 tsp of baking powder
1/2 tsp cinnamon
Dash of sea salt
3/4 cup almond or coconut milk
1 Tbsp ground flax
1/4 cup agave nectar or raw honey
1/4 cup melted coconut oil
1/3 cup almond butter (peanut, cashew etc)
1/2 cup raisins or cranberries
1/4 cup pumpkin seeds
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Mix the dry ingredients in a large bowl, and then mix the wet ingredients (except the coconut oil & nut butter) in a separate bowl. Mix wet and dry together. Add the oil and nut butter. Mix well. Add walnuts, raisins, pumpkin seeds and chocolate. Gently fold into dough.
Roll a hand-filled-sized ball of dough and flatten it to about 1/2 inch thick. Place on cookie sheet. Bake for 18-20 minutes. Let sit on cookie sheet for 5 minutes before transferring to cooling rack. Makes 12-16 cookies.
Happy Sunday! :)