The famous vegan oatmeal chocolate chip cookies

I've had a lot of people request this recipe so I am going to post it and satisfy a lot of cravings that people are having:) Sometimes I like to change it up a little bit, like changing oat flour for wheat flour or taking out the walnuts since Alex doesn't like them. No matter the variation, though, they never fail to appease my sweet tooth.

• 1 1/2 cup oatmeal
• 1 cup whole wheat flour (or 3/4-1 cup oat flour, 1/4 cup whole wheat flour)
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup grapeseed oil (you can also use canola oil, vegetable oil, or even Smart Balance or Earth Balance butter)
• 1/2 cup maple syrup (the real stuff!)
• 2 tsp. vanilla
• 2 tsp. water

Mix the dry ingredients and wet ingredients in separate bowls. Pour the wet into the dry and mix until they are even. For best results, let the batter sit for 5 minutes. Form desired size of cookies and place on oiled baking sheet or on parchment paper. Bake at 350 degrees for 10-11 minutes. For higher altitudes, begin checking the cookies at 8 minutes.

So I just made these cookies the other day and didn't take a picture of them (didn't think I needed to...so why waste time when they're hot!) so I got this picture off the internet. Not the exact cookies but this picture will have to do until I stop feeling guilty from the last batch and make some more:) They look something like this.... 

I've learned that pictures of food need to be BIG!

Another great vegan chocolate chip cookie recipe that is also low in carbohydrates is one that I found on an amazing blog called Elana's Pantry. My sister told me about it a while ago and I've made a few of her recipes. These are the Primal Chocolate Chip Cookies. Another amazing recipe of hers is the Lemon Lavender Cookies (also vegan and low in carbohydrates).

Primal Chocolate Chip Cookies

• 2 cups blanched almond flour (almond meal works, too)
• 1/4 tsp. celtic sea salt
• 1/2 tsp. baking soda
• 1/4 cup vegan palm oil shortening (I use grapeseed oil or Smart Balance)
• 2 tbsp. honey
• 1 tbsp. vanilla extract
• 1/2 cup semi-sweet chocolate chunks

Combine almond flour, salt, and baking soda in a food processor. Pulse in shortening, honey, and vanilla until dough forms. Remove blade from food processor and stir in chocolate chunks by hand. Scoop dough, one level tablespoon at a time, onto a parchment-lined baking sheet. Press balls of dough down gently. Bake at 350 degrees for 6-8 minutes. Cool for 15 minutes (do not handle before they are cool or they will break). To see a picture of these just go to her blog.

My Staples

Since I have been trying to eat a little more healthy I have some "staple" foods that I eat often. I probably eat them more than I should but I love them and as long as they are healthy, who cares! My favorite is my green smoothie!

Green Smoothie:

• 1 frozen banana
• 1/2-1 cup frozen berries
• 1 cup almond milk (or however much you need to get the smoothie to a good consistency)
• Handful of spinach/kale/swiss chard/collard greens (I use whatever I have in the fridge but spinach has the most mild flavor and I throw in as much as I can handle!)

I blend it until it's thick and smooth (I like to eat it with a spoon!) and then I eat it with peanut butter:)

My other staple is my vegan vegetable sandwich. I tried this at a health food store in Utah and I just recreated it at home. Everyone has variations of this sandwich so there are a lot of yummy ways to enjoy it but this is how I like it:

• Whole wheat bread - my favorite bread is Kneadin' Bread but it's only in Utah so I have to find something here:(
• Veganaise
• Spike
• Yellow, orange, or red bell pepper
• Yellow onion
• Tomato
• Avocado

Spread the veganaise on both sides of the bread and sprinkle the spike generously on both sides. Put the tomato on first, then the avocado (the avocado is the best part so I put on a lot!), then the bell pepper slices and finally the onion. This is really yummy with Kettle potato chips or Alex likes it with tortilla chips and homemade salsa. This is one of those sandwiches that I think I will never get tired of.