Believe it or not – there are still cookies left since baking them the other day. This is so rare. Well to be honest I made quite a few and ate them consciously day to day with pleasure. Eventually the jar will be empty. But when they’re gone you can always make a new batch. Isn’t that what life’s about? Taking on something new?
So while writing this I am not chewing a cookie which would be gone as quick as you can blink. I discovered a deep desire to slow things down. To really truly devote myself to something (…or someone). Being in the moment. Doing one thing after another and not every little thing at the same time and as quick as possible. Maybe it is the transition to winter time or just my body telling me to change some long neglected habits. Because I am a good example for wanting too much, fast & being anywhere else but not in the now. But when I am, it feels like entering a whole new world. Everything pauses, slows down, feels more intensive and you define your senses. It gives one the ability to really cherish a moment, a luxurious bite into something delicious, a person smiling at you. All these little things which are so easy to disregard, underrate or to forget.
Now I am trying to take time for chewing, tasting and avoid rushing things. Take some time and bake something, read a book, eat your favourite meal, take a walk or sip some tea. And really really take time for it. Do it slowly, appreciate every moment, every breath. It will change something! A very important change towards being a person who feels at ease. People around you will note this change – think of someone you find inspirational – these people are always enthusiastically doing what they love while being nobody else than themselves and nowhere else than here & now.
That said, we could maybe try to remember this when eating a yummy cookie. Just doing this. Reinvent the experience to enjoy. And let me tell you that peanut butter cookies are qualified for practice. Do we actually need to devour countless cookies? Let’s switch the word need with want. Be honest with yourself. Listen to your body. Enjoy a treat slowly, enthusiastic for what it is & does for you and your body. Food is there to nourish us – means feeding our cells, organs and blood. Not just for stuffing anything down in a hurry, infront of the tv or because of negative emotions.
The cookies are super good for you. Obviously they are cookies, already persuading us. In doing so they are also gluten and sugar free, vegan and can me made raw or baked. Healthy sexy crunchy cookies! Who says no to that? I dipped them in dark chocolate, but they also taste great plain or spreaded with some jam, crumbled on top of yogurt or ice cream. I know that you would not neglect to enjoy that!
The dough is made with rice flour and I turned almonds and oats into flour aswell. This is my favourite combination when it comes to gluten free baking. Which I tend to do more often since it doesn’t make me feel as heavy, bloated and unwell as baking with regular flours. Plus the nuts, brown rice and oats care for more nutrition in the cookies. Unmentioning the extremely delicious creamy nutty taste at this point on purpose!
Go & make some cookies for yourself. Enjoy every piece and crumble of it. Be happy. Be in the moment!
Peanut Butter Cookies
I made to versions, one raw and one baked. When you make them raw, just leave out the rice flour and change it to buckwheat groats or just up the amount of oats and nuts. Either place them in the fridge to harden or dehydrate them. I like all three kinds, but the raw cooled option is way more soft and chewy in texture. Which can be a good thing too!
1 cup Brown Rice Flour
1 cup Gluten free Oats
1 cup Almonds
1 tsp Baking soda
1 cup Chunky Peanut Butter
1 tsp Salt
2/3 cup Maple syrup
1/3 cup Coconut Oil (melted)
1/3 cup Tahini
1 tsp Vanilla extract
Set the oven to 350F. Turn oats and almonds into flour by using a food processor or blender. Combine the dry ingredients in a bowl. In a separate bowl, combine peanut butter, tahini, maple syrup, coocnut
oil, and vanilla. Pour the liquid mixture
over the dry mixture and stir until combined. Take 2 tablespoonfuls onto parchment-lined baking sheets. Press them
down with the back of a fork.
Bake for 12 minutes. Let them
cool for a while, then transfer to a cooling rack. Dip one half in dark chocolate.
Store in a cookie jar or the fridge.
1/2 cup Coconut oil
1/3 cup Cacao Butter
1/2 cup Coconut sugar
2/3 cup raw Cacao powder
a pinch of salt
1 tsp vanilla extract
Melt the coconut oil and cacao butter. Add the cacao powder, sugar and vanilla. Stir well. Make sure the sugar dissolves. Add more if you want a sweeter note. Finish by slowly mixing in some salt. To make it runnier just add some warm water or nut milk. To harden the chocolate just place the dipped cookies in the fridge. Leftover chocolate can be stored in the freezer or in the fridge aswell.
for the raw version: combine everything in a food processor. form little balls in your hands and press them down gently onto baking sheets. Either place them in the fridge or the dehydrator at 118F for six hours, flipping halfway through.
Love & cookie crumble covered plates + peanut butter smeared lips and fingertips,