As I’m sure you’ve noticed, I have been largely absent over the past few months… Summer brought upon me significant change and, with that, an emotional roller coaster which left me unmotivated and largely unequipped to successfully accomplish anything other than the basic necessities that comprise life. With that change has inevitably come growth, painful yet positive, and I am finally settling into what I envision to be my new normal for the foreseeable future. My hope is to be here once a week, sharing a new recipe with you, and building this site back to what it was prior to the unraveling of what used to be the fabric of my life.
Life is hard sometimes- there is no doubt about that. However, these are oftentimes the moments that define us, who we are, and what lasting impression we will leave behind us when we leave. I am thankful and feel incredibly fortunate to have had a wonderful support group of family and friends to stand by my side during this trying time in my life, and as this chapter slowly comes to a close, I look forward to brighter days while simultaneously embracing the happiness of the life I leave behind.
One of the changes I have undergone over the past few months is a drastic change in my living space… I went from a 4BR, 2BA home to a 2BR, 1BA apartment on the top floor… from having central air to having 6 fans constantly running at all times just to try to keep the temperature inside underneath 80. Transition is an understatement. Needless to say, the last thing I wanted to do was turn on the oven.
In what seems to be perfectly fitting for both the season of Mother Nature and the season of my life, “The trees are about to show us how lovely it is to let things go.” We are starting to see invariably cooler temperatures in our part of the world, with crisp mornings and chilly evenings settling in to stay. And with that, thank goodness, has come a renewed interest and excitement in getting in the kitchen to BAKE!
Before I dive into all things pumpkin spice and everything nice, I felt the need to get some good old-fashioned chocolate cravings out of the way… these Chocolate Crackle Cookies are everything you would hope. Soft and chewy, packed full of chocolatey goodness, and quick and easy to make. The cookie dough comes together in less than 10 minutes, then 30 minutes in the fridge to make rolling easier, and about 15 minutes to roll out 3 dozen chocolate cookie dough balls and roll them into powdered sugar. A lot of bang for a little buck with these chocolate bites of heaven…
These Chocolate Crackle Cookies are gluten-free and dairy-free, and you could easily make them vegan by swapping the eggs with flax eggs. Go full Paleo by swapping the granulated sugar and powdered sugar with coconut sugar. Whatever path you choose, the journey is sure to satisfy. I actually set out with the intent to make them full Paleo, but I only had about 1/4 cup of coconut sugar on hand, and there was no way I was running to the store for one measly ingredient. Ya feel me?
Chocolate Crackle Cookies
Chocolate Crackle Cookies
6 tbsp coconut oil, softened but not melted (I like the butter-flavored coconut oil for baking)
6 tbsp almond butter
1 C sugar (granulated or coconut)
1 tbsp vanilla
2 C almond flour
1/8 C coconut flour
1/2 C cocoa powder
1 1/2 tsp baking soda
1 tsp pink Himalayan sea salt
1 C dairy-free chocolate chips (I prefer Nestle or EnjoyLife)
2/3 C powdered sugar for rolling (if going full Paleo, substitute coconut sugar, noting the appearance will be different)
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the coconut oil, almond butter, and sugar until smooth. Add eggs, one at a time, mixing until smooth, and then add vanilla.
- In a separate medium bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and sea salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined and no dry streaks remain. Stir in the chocolate chips, and move bowl to the refrigerator to chill for 30 minutes.
- After 30 minutes, remove the bowl from the fridge. Using a small or medium cookie scoop (approximately 1.5 tbsp), roll dough into balls, then roll each ball in powdered sugar until well-coated. Place on prepared baking sheet approximately 2″ apart.
- Bake for 8-10 minutes or until set around the edges and the tops of the cookies are crackled. Remove and let cool on baking sheet for at least 5 minutes, then remove to a wire rack to finish cooling completely.
- Store in an airtight container for up to 5 days. These are also delicious while they are still warm, just a few minutes out of the oven. Warm, melty chocolate for the win… 🙂
Tell me, what are you most looking forward to about fall? Or are you sad to see summer go? For me… bring on all things Fall… pumpkin. Apples. Flannel. Football. All of it. Puh-lease…
Be back soon… until then, Happy Baking!