So I thought I’d do everything I could to make sure that you’ll be starting off your week the right way. You know, with chocolate!
Some of you may remember when I told you that I’m going to making a wedding cake this weekend. I’d say that I’ve got the whole thing under control and have no worries…..but I don’t wanna lie. Surprisingly though, I’m not as anxious about it as I would have imagined I’d be. Obviously making wedding cake is a big thing and I’m still a little nervous that it could totally crash, burn, and/or melt, but somehow now that it’s getting close to the wedding I’m feeling more prepared than usual. Not sure what that’s all about.
Random sidenote: I’ve got food all over my phone about 80% of the time now. It’s ridiculous. I love that I’ve been finding more reasons to use it recently but that’s the downside is that I always manage to get it messy while I’m in the kitchen.
Random Side #2: Do you guys think it’s possible that all the technology in the world is overstimulating to our brains. I’m feeling like it is right now. Currently I’m juggling between texting some people on my food-covered phone, using my tab for some social media stuff that requires a mobile device, and typing this post on my laptop. Oh, and on top of that I’m surrounded by my sea of lists and notes that I’ve been making to try to find better ways to keep up with it all and not feel so scattered. I really need to simplify things I guess.
Okay, but in speaking of simplifying, I was in the mood the other day to make something a little less rich and very basic. Sometimes those are my favorite recipes and I’d say time has proven that the simple and easy recipes are always the ones we go back to over and over again.
One of my brothers said that they tasted just like these cake doughnuts he remembered from when he was younger and then my mom said they were one of her new favorite cookies to have around. Yeah, I’m definitely counting these as a winning recipe.
They’re not too sweet or overpowering, just perfectly balanced and soft. Also, if you want you could even add some bitter-sweet chocolate chips to give them that extra yum factor we all love, MMmm! I love how they look all crinkly and each one comes out so unique. These are great for any occasion and definitely a classic I think you’ll be happy to have in your family’s cookie recipe collection.
Looking for a favorite new cookie recipe? These soft, dark chocolatey cookies bring happiness with each bite!
- 2 tablespoons coconut oil
- 2 tablespoons olive oil (or preferred liquid oil)
- 1 cup organic sugar
- 1/4 cup cocoa powder
- 1/4 cup applesauce or pumpkin puree
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups flour
- 1/2 cup powdered sugar, for rolling cookies in
- Preheat oven to 350 degrees F (180 C). Beat together the sugar, olive oil, applesauce, and coconut oil in a medium mixing bowl until creamed and smooth. Add the salt, soda, vanilla, and cocoa and mix until combined. Stir in the flour 1/2 cup at a time just until the dough comes together.
- Roll the dough into balls, about 1 1/2 tablespoons each, and place them about 2 inches apart on a parchment lined baking tray. Pour the powdered sugar into a shallow bowl or pie pan and roll each one of the balls in it to coat well. Place them back on the tray and bake for 10 -12 minutes, or until the edges start to darken slightly. Remove from oven and cool for a minimum of 5 minutes before taking them off the tray. You can eat them soft and warm or allow them to cool for a while if you like them more solid.