For Christmas this year, I'm giving a number of homemade gifts as presents—all food related. I came up with this lacy-edged soft chocolate chip cookie recipe as one of the gifts. There's also a duo of salts (vanilla, lemon), daily granola, super chocolatey brownie mix, chocolate chip scone mix, vanilla extract, whole-grain pancake mix, and chai tea mix. Our kitchen is overrun with chocolate and flour right now. It's also covered in jars. Here's the full cookie recipe. To give the cookies as a jar mix: get 1 quart-size jar; whisk the flours, baking powder, and together together in a bowl. Add this mixture as the first layer in the jar. Next, layer the brown sugar then the cane sugar. For the last layer, add the chocolate chips. Put the lid on. Make a gift tag and copy the jar mix baking instructions below. You can also halve or double the recipe with good results. Full recipe: Vegan Chocolate Chip Cookies makes about 2 dozen cookies Vegan Chocolate Chip Cookie Mix 1/2 cup all-purpose flour 1/2 cup white whole wheat flour 1/2 cup oat flour 1/2 cup almond meal 1 teaspoon baking powder 1/2 teaspoon sea salt 1/2 cup light brown sugar 1/2 cup natural cane sugar 1 cup chocolate chips Liquid ingredients 1/2 cup canola oil 1/2 cup almond milk 1 teaspoon pure vanilla extract Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Combine the vegan chocolate chip cookie mix in a large bowl, stirring well. In a small bowl, combine the oil, almond milk, and vanilla. Pour the liquid ingredients into the dry, and stir to combine. Do not overmix. Fold in the chocolate chips. If time allows, make the cookie dough ahead and chill it in the refrigerator overnight so the almond and brown sugar notes have time to develop. Drop by the tablespoonful onto the prepared cookie sheets. Bake until slightly browned around the edges, about 15 minutes. Jar recipe: Vegan Chocolate Chip Cookie In A Jar Mix makes 2 dozen cookies 1 batch Vegan Chocolate Chip Cookie Mix 1/2 canola oil 1/2 cup almond milk 1 teaspoon pure vanilla extract Preheat the oven to 350°F. Line a baking sheet with parchment paper. Combine all the ingredients from this jar in a large bowl, stirring well. In a small bowl, combine the canola oil, almond milk, and vanilla. Pour the wet ingredients into the dry, and stir to combine. Do not overmix. If time allows, make the cookie dough ahead and chill it in the refrigerator overnight so the almond and brown sugar notes have time to develop. Drop by the tablespoonful onto the prepared baking sheet. Bake until slightly browned around the edges, about 15 minutes. Vegan Chocolate Chip Cookie Mix contains: all-purpose flour, white whole wheat flour, almond meal, oat flour, baking powder, sea salt, light brown sugar, natural cane sugar, vegan chocolate chips.
So far, December has been a total heart breaker. I've been quiet about this for good reason. I'm not ready. To talk. Silence offers rest and stillness. It allows us to tune in, radios off, and settle in. December brought loss, grief, and letting go. In my family, in Newtown, in nameless places around the world. I'm not alone in this. None of us are. We must learn to lean into ourselves and each other. Be vulnerable. Share stories. Hold and let go. We must find comfort and solace in our beautiful messy lives. Love each other exactly as we are. Be grateful, always so grateful for what we have. Wishing you and yours lots of love during this holiday season!