I think I did a rain dance in my sleep and boom!
Like magic…glorious rain fell this morning carrying with it a fun thunderstorm.
On Saturday night around 11:30 I woke up from my slumber to two missed phone calls.
I didn’t recognize the 281 # because I was half asleep.
Then, the same number texted me and duh…it was my grandmother.
The Italian one.
I figured it was an emergency so I better call her back.
Oh, it was definitely an emergency.
She had some barbecue brisket to deliver and was parked right outside the house…at nearly midnight.
Y’all…food is always an emergency in my family.
Of course I was thrilled!
I was like a kid on Christmas morning.
I met her husband (I say her husband because she remarried after my grandpa passed)…if you saw my grandmother, you would know why, she’s an absolutely gorgeous person inside and out.
Anyway, do you know how good brisket tastes at midnight?
Especially when they drove all the way to Elgin during the day to have barbecue at one of my favorite hole in the wall barbecue meat markets.
It’s one of those “serve til’ they run out places.”
It’s called City Meat Market and it is totally legit Texas barbecue, served on big plasters of parchment paper.
Anyway, those tender pieces of brisket were pure bliss.
Like I said…food is always an emergency in my family.
Cookies and barbecue are kinda the same thing…right?
In terms of food emergencies, they definitely are.
Thank goodness I’m a cookie whiz.
I’m pretty sure I come up with cookie recipes in my sleep.
Sometimes I wake up from a dream and I ask myself “whoa, did that really just happen?”
But when I have food dreams I’m like…whoa, (jumps out of bed and rushed over to table to grab notepad and pen to jot down recipe).
Please tell me you do this too
- 1 T. flaxseed meal + 3 T. water (to make 1 flax egg)
- 1 c. coconut sugar
- 1 c. unsalted, roasted almond butter
- 1 t. pure vanilla extract
- 1 t. instant espresso powder
- 1 t. salt
- ¼ c. coconut flour
- 1 t. baking powder
- ½ c. vegan chocolate chips (or dark chocolate chips)
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the flax egg, coconut sugar, almond butter, vanilla, espresso powder, and salt, mixing until just combined.
- Stir in the coconut flour and baking powder until a dough begins to form.
- Fold in the chocolate chips.
- Roll the dough into heaping tablespoon sized balls. Place each piece of dough onto the prepared baking sheet and flatten slightly using the palm of your hand.
- Cover the tray with plastic wrap and refrigerate for 1 hour.
- Bake the cookies for 7-8 minutes, or until slightly golden brown.
- Let cool slightly before transferring to a wire rack to cool completely.
Nutritional Facts (per cookie): Total Calories: 146 Total Fat: 14.5g (1.9g unsaturated fat), Sodium: 164.5mg, Potassium: 105.7mg, Total Carb: 12.6g, Dietary Fiber: 3.1g, Sugars: 7.3g, Protein: 2.2g