This week has been a crazy one! After my workout slump for two weeks after my marathon, this was the week to get my butt in gear, and it has hurt oh so good. The week ended with a little get together at one of my friend’s houses. I have a Gluten-Free Vegan Chocolate Chip Cookie recipe at the end! Happy Foodie Friday!
The craziness started right away!
Don’t worry, vegan month is still going strong. My zucchini…
Tossing some pine nuts…
Time for bonding with Sadie…
Need to relight the grill for s’mores. Beer and fire are never a good combination.
We were laughing at these guys all night!
Grill is lit finally again. Time to relax!
I hope everyone had a great end to a hectic week!
- 1 1/2 cups Almond Flour
- 1 cup Bob Mills Gluten-Free Flour
- 1/2 tsp. sea salt
- 3/4 tsp. baking soda
- 1/4 tsp. xantham gum (this will help the cookie rise b/c of the lack of eggs and gluten)
- 1/2 cup canola oil
- 1/2 cup agave nectar
- 1 tbsp. pure vanilla extract
- 1 cup Dark Chocolate chopped or vegan semi-sweet morsels
Preheat the oven to 350F. Mix the wet ingredients together in a bowl, and mix all the dry ingredients together in another larger bowl. Add the wet ingredients to the dry and mix. Roll into 1/2 inch balls and press into a greased baking sheet. Bake for 8-10 minutes. Wait to cool before trying to take off baking sheet!! If you don’t, the cookie will literally fall apart. and you will want to cry. You can wait 5 minutes for them to cool. Be patient! Enjoy!
And running marathons and half marathons!
On the training docket this weekend:
Sat: run 5 miles, swim
Sun: run 7 miles, swim