For the life of me, I cannot pinpoint the moment when it happened. Maybe it was picking up our trees or hearing Mariah Carey belt ‘All I Want for Christmas’ for the first time this year, but at some point in the last week I went from a 0 to an 8 or 9 on the Christmas spirit scale.
The stretch between Thanksgiving and Christmas has never been my favorite. Crappy weather and a full calendar have always felt like a burden this time of year. If I’m being honest, I wasn’t expecting to feel festive this year, but lo and behold the house is decorated, the presents are wrapped, and even a severe pine allergy didn’t stop me from hanging ornaments on our trees.
If that’s not you this year, that’s ok. The pressure to be cheerful and festive can actually make it harder to feel joy this season. Take care of yourself and don’t feel guilty if Christmas cheer just isn’t you right now. December is a tough, dark month so go easy on yourself and treat your body kind.
Whether you’re not totally feeling the holidays yet or you’re a solid 10 on the Christmas spirit scale, we can all benefit from getting in the kitchen and whipping up a batch of cookies. And because I know I’ll be getting my fill of holiday treats this month, I’m sharing something a little on the healthier side.
These cookies are made with chickpea flour, which has become my new favorite flour alternative for baking cookies. Chickpea flour gives these cookies a fudgy, chewy texture and I promise they taste nothing like hummus.
I’m also using coconut sugar, but brown sugar would be a perfectly acceptable substitute.
Merry Christmas, friends. I hope the holidays treat you well this year. Take good care of yourself and maybe celebrate today with cookies.
- 1/2 Cup Peanut Butter
- 1/2 Cup Coconut Sugar Plus more for rolling.
- 1/4 Cup + 2 Tbsp Chickpea Flour
- 1/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/4 Cup Unsweetened Almond Milk
- Preheat the oven to 350 and line a baking sheet with parchment paper (lining the baking sheet is optional, no need to grease the pan if your baking the cookies on the pan without parchment paper, though). Whisk all the ingredient together until a smooth dough forms. Place another 1/4 cup of coconut sugar in a small bowl. Shape the dough into small balls and roll in the sugar. Place on a baking sheet and press the dough down with a fork in alternating patterns. Bake for 8-10 minutes and allow to cool slightly before serving.
