Hope this finds you well, and that you all had a great Easter!
Mine was full of family, food and far too much chocolate. Note to self: do not give up chocolate again for lent. My return to eating chocolate after how ever many weeks lent lasted was ugly… not ugly enough to put me off eating chocolate though.
This week’s shifts haven’t been so bad on the ward, and I’m gradually getting to grips with the responsibilities of being a nurse (whilst worrying about my patients far too much). As a result, I’ve felt slightly more energised when I’m not working. I used to bake, a lot. I’m definitely more of a baker than a cook; and it seems like forever since I last baked. How I’ve missed it! Thus I made quite the return to it on Saturday by baking a dozen jelly-doughnut cupcakes, and 30ish choco-nut cookies. Yup.
I’ve also been doing a lot of thinking since we last met. Don’t worry, I’m not going to get all deep and meaningful. I’ve just been ruminating on what I want for my blog, and where it (and I) exist within the blogging world. I don’t think I quite fit into the realm of healthy living blogs as I’m rubbish at exercising regularly, I’m prone to laziness far too often, and whilst I do eat and love healthy food I also have a raging – and am fond of my – sweet tooth. My obsession lies with good food; rather than health and fitness. And, essentially, I’m just not comfortable existing within that sphere.
Thus, I am moving my blog’s focus away from healthy living back to it being a celebration of food (as it originally was, way back when…). Most of the time, my food will be vegan. Sometimes it won’t be. I may not blog every day (no change there then), or even every week. Nor will I have a specific blogging schedule (shock). But you can guarantee that when I do blog it will feature a tempting recipe to try, food that I love, or food I’ve shared with others and that they love.
And what better way to start off this change of direction than with a chocolate cookie recipe!
I’m not a fan of nuts in baked goods. I am pretty much always a fan of chocolate in baked goods. The nutty flavours in this cookie recipe come from the walnut oil, hazelnut milk, and almond extract. Thus these are definitely more chocolatey than nutty. The nutty additions just give the cookies that extra depth of flavour; perfect for these chewy, dark delights.
Choco-nut Cookies (vegan)
Makes approx 30 cookies.
1/2 cup walnut oil
1 cup sugar
1/4 cup agave
3 tbsp hazelnut milk (I used the new Alpro Soya variety)
1 tsp vanilla extract
1 tsp almond extract
1 2/3 cups plain flour (you can sub in for GF flour)
1/2 cup unsweetened cocoa powder
1 tsp bicarbonate of soda
1/4 tsp salt
Preheat oven to 180C (for fan-assisted ovens) and line 2-3 baking sheets with baking paper.
Mix together the oil, sugar, syrup, and milk using a fork. Make sure you put some welly into it. You may well look a bit crazy doing this but it’ll be worth it. Then mix in extracts.
Sift and gradually stir in the rest of the ingredients. You should now have your cookie dough.
Roll the dough into walnut-sized balls, and flatten between the palms of your hands to make little discs. Transfer to the baking sheets, ensuring that you leave a good distance between each cookie (maybe 3ish cms) as they spread.
Place in oven and bake for 10 minutes. They should be lightly coloured with cracks on top. Once out of the oven, leave to cool on the baking sheets for 10 mins before placing on a cooling rack.
Enjoy with your fave cuppa, or for breakfast (as I’m prone to doing).