Yesterday I purchased my first sundress for $24 at Target a.k.a. Mecca.
This is so not like me seeing as I absolutely cannot stand to spend money.
Seriously, I think I’ve been wearing the same sweatpants every day for the past 5 months.
Change is good.
Especially for cute sundresses.
In other news, I have to wash my hair like every day b/c of this nasty, sweaty heat outside.
Usually I can go about 2-3 days because I’m pretty cool like that.
Summer isn’t even here and it’s already b*smacked me right in the forehead.
That Nutella I made…
I drop-kicked it into some cookie dough for ya.
Because I’m sneaky like that.
I mean, you better watch out.
I could probably sneak some carrots into this stuff and you would never know.
Who am I kidding?
You’re too smart for my tricks.
Did I mention that these cookies are gluten-free,
You know you love me 🙂
- 1 c. almond flour
- ⅓ c. coconut flour
- ½ t. fine sea salt
- ½ t. baking powder
- ¾ t. baking soda
- ½ c. homemade Nutella (see my recipe index) or store bought is fine
- ¼ c. extra-virgin olive oil
- ⅓ c. pure Maple syrup
- 1 c. vegan chocolate chunks (like Enjoy life), or 100% cacao dark chocolate, roughly chopped
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift together the flours, salt, baking powder, and baking soda.
- Mix in the nutella, evoo, and maple syrup until evenly distributed.
- Fold in the chocolate.
- Scoop the cookie dough by rounded teaspoons into your hands, roll into a small ball, place on the cookie sheet and use the back of your palm to gently flatten the cookie.
- Bake for 10-12 minutes.
- Let cool for about 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Serve with a big glass of milk.
Nutritional Facts (per 1 cookie): Calories: 129.4, Total Fat: 8.8g (Saturated Fat: 2.8g), Sodium: 97.5mg, Total Carb: 12.8g, Sugars: 10g, Protein: 1.6g