Whole Grain Almond Chocolate Chip Cookies

Whole Grain Almond Chocolate Chip Cookies | Veggie and the Beast

It’s been a while since my body told me, definitively, that I need to slow down and take a breath. I finally reached that point last Wednesday.

In the midst of a comically stressful week, my body succumbed to one of the worst colds I’ve ever had. It felt as though I had been hit by the sickness bus. My head hurt, my back hurt, my body ached, my nose itched, and my sneezes were so intense that I saw my dog’s entire body jump with each expulsion, as though levitating from the energy coming from my mouth.

Every moment I spent vertically made me feel worse. My body forced me to slow down, sleep a ton, and finally watch Frozen. Totally worth all the hype, by the way.

Whole Grain Almond Chocolate Chip Cookies | Veggie and the Beast

When I felt well enough to move like a normal human, I decided to bake cookies for myself. Most of my baked goods are made with others in mind. I always know I’ll enjoy them as well, but my main thought when baking will be, “My family will love these,” or “I can bring these to work/my friend’s house” etc. This time I made cookies just for me, specifically to my tastes and food preferences. Sure, I’ve shared with friends and family when they’ve been around, but this particular batch of cookies has made its home in my little glass cake stand on my kitchen counter, and is primarily being consumed by yours truly. These cookies make me happy.

It was a small step in self nurture, which is something I’ve kind of been lacking lately. I have no qualms about making myself feel better with food. It is what it is, and it’s pretty tasty.

Whole Grain Almond Chocolate Chip Cookies | Veggie and the Beast

These cookies are made without refined flour or sugar, but they’re also made with a hefty amount of brown butter and dark chocolate. Since I’m a bit of a whole foods advocate, but also a brown butter and chocolate advocate, all of these ingredients seemed appropriate.

Whole Grain Almond Chocolate Chip Cookies | Veggie and the Beast

I used spelt flour, because I love its subtle nutty flavor, but you can definitely swap whole wheat pastry flour, or unbleached all purpose (if you’re not concerned with the “whole grain” thing). Almond meal adds moistness and a light almond flavor to the dough, while old-fashioned oats bring a bit of texture. If you don’t have sucanat (dried sugar cane) on hand, I suspect you could swap it with brown sugar, since the flavor is very similar.

These cookies are thick, chewy, and stay soft for days. I like heating them up in the microwave for 10-15 seconds before devouring, because melted chocolate chips make life better.

Whole Grain Almond Chocolate Chip Cookies | Veggie and the Beast

Take care of yourself. Make some cookies.
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Chai Spice Cake with Vanilla Bean Buttercream (Vegan)

Chai Spice Cake with Vanilla Bean Buttercream (Vegan) | Veggie and the Beast

So. I made myself a vegan birthday cake. If you knew me in real life you’d realize how funny this is. If you knew me in real life you’d know that birthdays are a BIG DEAL in my family, and they are usually wrapped up by diving head first into a bucket (literally a bucket) filled with oreos, chocolate pudding, and cool whip. Dang girl, is it good.

I plan on eating both cakes today. It’s my birthday, so I get to cake myself as much as I want to! Birthdays are the BEST, aren’t they?

As I’ve mentioned before, I love vegan baking. Regular baking with dairy and eggs is a challenge in itself, so once you take away those magic ingredients it’s kind of like a sick, addicting torture to try to get it right. Read into that what you will.

Spiced Chai Cake with Vanilla Bean Buttercream (Vegan) | Veggie and the Beast

Baking layer cakes puts me in a strange zone of concentration where time zooms past and daylight fades far too quickly. There’s so much detail and planning involved, and so much riding on what happens when you flip that cake pan upside down and hope everything baked evenly and no cake bits got stuck in the process. It’s exciting and heartbreaking at the same time. It’s an unpredictable, sugar-filled drug, and it’s definitely my drug of choice (unless we’re counting wine, because wine wins everything).

Speaking of sugar-filled drugsā€¦can you ever frost a cake and not run your finger through it for a taste? I apparently can’t.

Chai Spice Cake with Vanilla Bean Buttercream (Vegan) | Veggie and the Beast

This birthday cake, which we’ll refer to as Birthday Cake #1, is fluffy, sweet, and spiced like my favorite wake up/warm up drink: Chai Tea. I drink 2 very (VERY) strong cups of chai tea every morning. Without my tea I’m lost, crabby, and fairly non-functional. It ain’t pretty.

Chai Spice Cake with Vanilla Bean Buttercream (Vegan) | Veggie and the Beast

I like to drink my chai tea out of the mug I brought back from studying abroad in Greece. It has a couple chips in the rim. That’s how you know its loved.

I also like to drink my chai tea in cake form, it turns out.

Spiced Chai Cake with Vanilla Bean Buttercream (Vegan) | Veggie and the Beast

On top of the chai-spiced cake goes a thick, creamy [butter-free] buttercream with that wonderfully decadent and sweet hint of vanilla bean. I’ve only recently discovered how much I love baking with real vanilla bean, so it needed to make an appearance in my [1st] birthday cake.

The 2nd birthday cake, the [VERY] non-vegan birthday cake, is the filling to these cupcakes. I’ll take one of each. Please and thank you.
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