I wanted to bake during yesterday’s snowstorm, but we lost electricity! It was kind of nice to just slow down and not have anything to do all day. However, as soon as the power came back this morning, I went straight to work in the kitchen.
My favorite thing about baking? Getting to enjoy the goodies nice and warm from the oven with a big glass of almond milk. Mmmmm. I am usually home alone when I am baking, so it is a nice, quiet moment, for me to sit and enjoy the fruits of my labour. And when it comes to warm baked goods, nothing beats milk and cookies! It has been years since I drank real dairy milk, but back when I did, I used to get a big cookie from the Tim Hortons next to my university, and a small carton of milk, and enjoy them in class, nearly every day. These days, it’s homemade cookies and almond milk; even better in my opinion!
While I baked I listened to music, and as I did, I added songs I liked to my “birth” playlist. I plan to listen to music on headphones during parts of my labour, to help me relax and cope with what I am hoping will be a drug-free birth. We shall see. So far, I’ve put a lot of Odesza on the list, along with what I will call “yoga” music. It is basically meditative mantras, sung to a melody. They are by an artist named Nirinjan Kaur, and I was introduced to her music in a recent yoga class. I find the music very peaceful and also empowering. The music is sung in Hindi, and since my little girl is half Indian thanks to her beautiful daddy, I find there is something very special about these ancient mantras. All my husband’s aunts and his mother had natural childbirths, and it is amazing to think that I could be joining such a powerful group of women in that incredible experience.
As I bit into my delicious warm cookie, the thought also crossed my mind that some chocolate might be a good thing to get me through labour. Haha. Not sure if that is allowed.
These babies are loosely based on an Ina Garten recipe, found in her book, Make it Ahead. I used half the amount of coconut oil, in place of the butter. They still came out slightly oily and spread more than I would like, so I would say make it a scant half cup of coconut oil. I also used a combo of almond flour and whole wheat flour instead of white flour, and reduced the amount of sugar. One thing I did not change; I used eggs in the cookies. Since becoming pregnant, I ditched the vegan diet completely. It is a personal choice I am not going to elaborate too much on, but I am glad I made it since eating has been extremely difficult for me these past few months and I just didn’t need any further restrictions. If you prefer, feel free to swap the eggs for 1 tbsp flax + 3 tbsp water 🙂
- Scant 1/2 cup coconut oil (room temperature)
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- 1/2 cup almond flour
- 1 cup whole wheat pastry flour (I use Bob’s Red Mill)
- 1 tsp baking soda
- Pinch of salt
- 1 cup oats
- 3/4 cup chocolate chips
- 1/2 cup raisins
- Preheat the oven to 350 and line two baking sheets with parchment paper.
- In a medium bowl, use an electric mixer to combine coconut oil, sugars, vanilla, and eggs. I struggled to get the oil to incorporate because it was very cold and solid. I recommend measuring out the half cup and then placing it somewhere warm for a few minutes to soften.
- Add the flours, baking soda, and salt to the coconut oil mixture. Mix on low speed, just until combined.
- Using a large rubber spatula or wooden spoon, stir in the oats, chocolate chips, and raisins. The mixture will be very sticky and heavy, and a little hard to mix. This is okay, just do your best to smush the oats into the batter.
- Roll the cookies into balls and place on the prepared sheets. Flatten a bit with your hand. Bake 12-15 minutes, until nicely golden brown. Rotate the baking sheets once, halfway through baking time.