Birfday Cookies.

The good news is…I didn’t kill the nurse who administered my blood test on Tuesday.

She was actually quite nice.

And guess what? I didn’t feel a thing.

I’m totally five.

Afterwards, I hauled butt downstairs, jerked open the car door, flew into the drivers seat, and hoofed down my breakfast consisting of 1 muffin, 2 pancakes, 1/2 banana, and a piece of grilled chicken?

Yep, I needed protein, so sue me.

Anyhoo, all better now after the fasting dilemma.

Real talk: I love birthdays. I may even love other people’s birthdays more than my own birthday.

Ya, riiiiiiight. 😉

No, really though. I enjoy celebrating others’ birthdays simply because I looooooove to give gifts.

I love people, therefore, I love to buy them things…especially on their birthdays.

However, ever since I started documenting my passion for cooking and baking on this here blog, I apparently have an invisible sign on my back that reads “Will bake birthday treats on demand.”

In fact, I don’t know of one single person who hasn’t requested that I make them a cake, cupcake, cookie, muffin, 3-cheese chicken casserole, etc. etc. for their birthday, their mother’s birthday, their father’s best friends sister’s youngest sons best friends birthday.

You get the picture?

Ya, it’s good to be loved.

It’s also a good thing that I’m 100% on top of my game in any aspect of my life.

Today is my best-est cousin Megan’s 25th birthday.


Technically, she is younger than me (by exactly 3 months 🙂 ), but that doesn’t mean that I don’t admire her and in a way…look up to her.

We attended school our entire lives together  (except college) and have celebrated many birthday’s together, year after year.

She was a big fan of those collectable Barbie dolls when she was younger, so you can bet that one of her birthday gifts would involve some sort of shiny plastic box, with a Barbie clad in an oversized gown, ballerina outfit, or disco boots.

Those were the days. 🙂

One thing that I will never forget about Megs is the school lunches that we shared together.

I don’t know if she remembers this, but this is how I remember it.

We were the cafeteria ladies’ teachers pets. Seriously, if we wanted something off the menu, you can bet that they would get back in the kitchen and whip it up.

But…only for us.

I mean, I don’t know about you, but no one could whip up a tuna salad sandwich as fast as Mrs. Baeza or Mrs. Frida.

Like 4 seconds fast.

Anyway, Megs and I were both fans of the oversized chocolate chip cookies served at lunch.

No, Megs was pretty much gung-ho over these suckers.

However, because we weren’t the first class to have lunch, the cookies weren’t always fresh.

Have no fear…the lunch ladies would make Megs a fresh batch of chocolate chip cookies, just so she could have a warm chocolate chip cookie…right out of the oven.

She would even share it with me!

That’s love.

So, today…we’ve got cookies.


Now, these are probably sub-par as compared to our beloved cafeteria chocolate chip cookies.


But I’d say they are pretty legit.


And I’m pretty sure that if I asked for a vegan, gluten-free, paleo chocolate chip cookie from the lunch lady


she would have stared me down as though I was from Mars.


Or possibly even send me to the principal’s office for absurd misconduct.


Now, thanks to people with celiac disease like seester,


people who want to save the cows, chickens, baby gecko’s, etc.,


and those nice people of crossfit,


we can have a gluten-free, vegan, paleo chocolate chip cookie.


Oh, and I can assure you that these don’t taste like dirt.




I’m pretty sure almond butter didn’t exist back then either.


Seester had peanut allergies back then too.


But then again,


who wouldn’t develop allergies to everything in the book


when you live off Snicker’s bars, Capri Sun,


Kraft Mac N’ Cheese, and Hamburger Helper.


It’s amazing that she was able to nourish herself.


Happy Birthday Megs!!!


I’ll pay you back for all the ice cream money I borrowed some day 🙂


Almond Butter Chocolate Chip Cookies
Recipe type: Cookies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
Grain-free, Gluten-Free, Paleo and Vegan cookies made with almond butter and packed with chunks of chopped dark chocolate chips.
  • 1 c. almond flour
  • ⅓ c. coconut flour
  • ½ t. fine sea salt
  • ½ t. baking powder
  • ¾ t. baking soda
  • ¼ c. coconut oil, at room temperature (not melted, just softened)
  • ⅓ c. pure maple syrup
  • ½ c. almond butter (I used my homemade Toasted Coconut Banana Almond Butter...see recipe index)
  • ½ c. vegan chocolate chips, roughly chopped
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, sift together the flours, salt, baking powder, and baking soda.
  3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the coconut oil, maple syrup, and almond butter on high until smooth.
  4. Add the flour mixture to the almond butter mixture and stir until just combined.
  5. Fold in the chocolate chips.
  6. Scoop out the dough by rounded tablespoon and roll into a small ball using your hands.
  7. Place the dough balls onto the prepared baking sheet and lightly press down into each one of them using the palm of your hand.
  8. This will help flatten the cookies, as they do not spread during baking.
  9. Bake for 10 minutes or until lightly golden brown.
  10. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.


Nutritional Facts (per cookie (1/24)): Calories: 117.9, Total Fat: 9.3g (3.4g Saturated Fat), Sodium: 100mg, Total Carbs: 8.4g, Dietary Fiber: 1.4g, Sugars:5.3g, Protein: 2g




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