Happy Happy Wednesday y’all!
This past weekend I probably tried on 1083837 dresses for my cousins wedding. I mean, I was in and out of fitting rooms, tossing dresses that I didn’t like over the door, getting my mom’s opinion, and changing my wardrobe by the second. I have come to realize that I am super duper quick as lightening when it comes to shopping, especially for special occasions. I think it has something to do with the fact that I can’t stand the act of shopping itself.
Of course it’s all fine and dandy when you have absolutely nothing to shop for, head to the mall, and leave with something you unexpectedly decide that you need, like 3 bottles of vanilla bean lotion from Bath and Body Works, only to watch those 3 bottles chill under your bathroom sink for 5 years, unused. The thought was all warm and cozy when you purchased that lotion, but now, not so much.
Anyhoo, I decided on a dress…for now…that is, I feel like I will be shopping one day and come across something better. Hopefully, it will be less than $25 because I will feel really, really, ridiculously guilty purchasing a dress last minute that was utterly gorgeous, but ten times the cost of the dress I already have. Oh dear Lawd…and this is all for one night of dancing, cheering, and drinking champagne? You better believe it. Oh, and my hair will look fab too!
I’d rather bake cookies than go shopping.
Is that bad?
No, bad would be telling you that for my wedding…I’m not having cake…I’m having cookies.
Well, maybe a cookie cake…?
Oh, and a table full of fresh, iced cold, glasses of milk (probably almond milk). Haha!
I have been putting espresso powder in everything that I can make these days.
Coffee pop-tarts anyone?
Oh, you are damn straight I’ve thought about that.
I think I outdid myself with this one.
The espresso powder adds a bit of acidity to this crispy cookie, intensely spiced with cinnamon, and packed with oats, dark chocolate, coconut, and pecans.
Oh, and they are made with coconut oil because
I love ALL THE COCONUTS…ALL THE TIME.
I mean, duh.
- 1¼ c. certified gluten-free rolled oats
- ½ c. oat flour
- ½ c. almond flour
- ½ t. baking powder
- ½ t. baking soda
- ½ t. fine sea salt
- 1 t. ground cinnamon
- 2 t. instant espresso powder
- ½ c. coconut oil, at room temperature
- 1 c. coconut sugar (or brown sugar)
- 1 large egg
- 1 t. pure Mexican vanilla extract
- 1 c. unsweetened, finely shredded coconut
- ½ c. finely chopped dark chocolate (I used Ghirardelli 70% cacao)
- ½ c. finely chopped pecans
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the oats, flours, baking powder, baking soda, salt, cinnamon, and espresso powder.
- In a separate mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and coconut sugar until creamy.
- Add the egg and beat until just incorporated.
- Add the vanilla and beat again.
- Working in two batches, add the dry ingredients to the wet ingredients until a dough forms.
- Fold in the coconut, chocolate, and pecans.
- Using a cookie dough scooper, scoop the dough by 1 teaspoon into your hand, roll the dough into a small ball, and place on the prepared baking sheets.
- Bake for 10-13 minutes, or until the cookies are lightly golden on the edges.
- Let them cool for 3-5 minutes on the baking sheet then move to wire rack to cool completely.