The last faded autumn leaflet hangs from a frozen branch, just a short fall from the tree to winter. ~ Terri Guillemets
In a wink of an eye, the last month of the year is here. At the beginning of the year, a year always seems like a long period of time but once December arrives, we can’t help but wonder where did the time go as we busy ourselves with the festivities of the season and the closing of yet another year.
For us here, December brings Christmas. But no matter your faith, whether it’s Christmas or Hanukkah, Kwanzaa or simply the end of a year and start of a new one that you celebrate, I hope it will be a joyous time, filled with love and laughter around your table and of course lots of good food. If you’re looking for a little treat that’s easy to make, you’re in luck.
Vegan Chocolate Almond Cookies (adapted from here)
- 200 g almond meal (I used almond meal made with blanched almonds)
- 20 g cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 50 g coconut oil, warmed just enough so that it’s in liquid form
- 50 g maple syrup
- Preheat oven to 350°F.
- In a bowl combine dry ingredients. Be sure to mix well as all four ingredients have a tendency to form clumps in storage.
- In another bowl, combine coconut oil and maple syrup.
- Stir in the dry ingredient mixture into the liquid mixture.
- Scoop out a spoonful of mixture at a time and roll into balls between the palms of your hands. I measured out 17 g of mixture per ball. Place on a cookie sheet 1.5 cm apart.
- Bake for 15-16 minutes. Allow for cool on cookie sheet for a few minutes before placing on a cooling rack.