Girl you know it’s true: wine in a jar & almond cookies

First, some #motivationalmonday thoughts… It’s good to be yourself no matter if it pleases everyone or not! I promise it’ll make you happier than trying to be someone you’re not!

shotoftequila

And thinking about being true to yourself made me think about some Milli Vanilli (oh yea)

Second, I’m currently in the process of packing up my life to move back to Pittsburgh and pursue my Master’s Degree. That means all of my dishes are pretty much in a box, so last night this happened…

Image

Not that I’ve never drank out of a jar before, but it’s usually not filled with a classy $7 bottle of wine from the grocery store. 😛 And I also made these scrumdiddlyuptious Coconut Almond Butter Cookies… they’re gluten/sugar free and vegan…make them, eat them, love them!

almond cookies

Coconut Almond Butter Cookies

Ingredients:
1 flaxseed egg (1TBSP milled flaxseed + 3TBSP water)
1C almond butter (I use Maranatha)
1C shredded unsweetened coconut
1 tsp powdered stevia (or other sweetener)
2 tsp vanilla
1 tsp baking soda
2 tsp baking powder

Directions:

1.) Preheat oven to 350

2.) Make flax egg and set aside to coagulate

3.) Mix other ingredients

NOTE: I recommend measuring your almond butter by weighing it rather than trying to get it from the jar it into a measuring cup and then back out into a bowl… you’ll have a mess and waste a lot of almond butter (who wants to do that?!)

4.) Line a baking sheet with parchment

5.) Using a small ice cream scoop or teaspoon, put rounds on cookie sheet

6.) Flatten with a fork making a criss-cross pattern

7.) Bake until golden brown (about 12-15min)

 

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