Thealmondeater.com Website Review

These molas*es chocolate chip cookies are my LAST dessert recipe of 2018! That’s craziness, right? We basically only have a little over a week left, so it makes sense, but it’s wild how quickly time goes by.  How do we feel about goal-setting? Do you like to make goals for the new year? I make goals every year but tend to forget to revisit them, which makes it a little bit….pointless. So, this year I’m hoping to change that. I’ve typed out a list of a few realistic things I’d like to accomplish in 2019 and I hung it up on my cork board. We’ll see how it goes!  One thing that’s certain is that I plan on making many more healthy cookie recipes. These molas*es chocolate chip cookies are made with 1) whole wheat flour 2) coconut oil and 3) maple syrup, making them a bit healthier than your traditional cookie recipe. But don’t worry, I worked hard to get the molas*es ratio right in this recipe. You want to be able to taste it, yes, but you don’t want it to be overpowering. Or at least I don’t! Three tablespoons seemed to be the perfect amount.  First, you’ll combine the flour, sugar, baking soda, salt, and spices together in a bowl. Next, you’ll whisk the eggs, oil, syrup, NOTE: 1) make sure the coconut oil has cooled a bit; you don’t want to use hot oil in the recipe and 2) try to get the eggs as close to room temperature as possible. Otherwise, the coconut oil will solidify when combined with the eggs if the oil is hot and the eggs are cold.  You’re more than welcome to use regular chocolate chips in this recipe; however, I always enjoy using chopped chocolate (like in these Last but not least, sprinkle the cookies with a little bit of sea salt for that salty-chocolate vibe. THE BEST.  These molas*es chocolate chip cookies are perfectly chewy and made with whole wheat flour, coconut oil and maple syrup for a slightly This Vanilla Cold Brew Co*ktail combines cold brew coffee with vanilla-flavored rum and a rosemary simple syrup—it’s the perfect