The ground is a lot snowier/slushier on this side of christmas. The sky is overcast and grey, but I like it. I feel truly calm for the first time since school ended. I spent christmas at my grandma's house in Niagara Falls with so much family and love and good food. I've been thinking a lot lately about love and family and what it all means to me. I wanted to share those thoughts here along with my heart shaped cookies, but I don't feel that I have anything resolved enough to speak about yet. Instead, I am sharing some images from my holiday - the beautiful gifts I received and the amazing people I was surrounded by.
Anyways I am going to keep this short because Sebastian just got back from Vancouver and the cousins are over and we are all drinking tea and googling the magic powers of jojoba oil! Love you all very much and hope you're having a yummy and lovely holiday <3
Side Note: I am thinking more and more that all I want is to live in Vancouver! I want mountains and the ocean and natural beauty instead of grey concrete all the time. Not that I don't love Toronto and Montreal for their own reasons, but I am craving that fresh salty air and the tops of the mountains peeking out of everywhere you can see. I think that when I am done my degree that will be my next step, and I am so excited!
These cookies! Along with craving fresh air and green spaces I am also looking for some healthier snacking options. I kept seeing these beautiful recipes for gingerbread all over the internet but I really didn't feel like my belly could handle the flour and sugar in them. I've been trying to eat lighter lately (although christmas dinner was a BIG exception), and although these cookies aren't exactly light, they are made from wholesome and healthy ingredients. I've been snacking on them from the freezer and they make me so happy! They are heart shaped, gingery, just a little sweet, chocolate covered and wonderfully chewy. I was surprised at how chewy they were right out of the freezer, they don't even need to thaw before being eaten!
Happy winter folks :)
No-Bake Chocolate Dipped Gingerbread Cookies
Makes 18 - 20 cookies
- 1 cup brazil nuts
- 1/3 cup pecans, almonds, or cashews
- 1 cup rolled oats
- 1 tbsp peeled fresh ginger, roughly chopped
- 2 tbsp molasses
- 2 tbsp maple syrup
- 1 tsp each of cinnamon, cloves, and nutmeg
- 1/2 cup dark chocolate chips (vegan if necessary)
Prepare a cookie sheet lined with parchment paper and set aside.
Grind the brazil nuts, pecans, and oats and spices in a food processor until the mixture resembles a course flour. Add in the ginger, molasses and maple syrup and continue to grind on high speed until the mixture is dough-like and forms a ball inside the food processor.
Roll out the dough onto a lightly floured surface (I dusted my counter with cocoa powder for colour and flavour) until apprx. 1/2 inch thick. Cut out your cookies into whichever shape you desire, and lay them out onto the cookies sheet. Place the cookies into the freezer and freeze for 15 - 20 minutes.
While the cookies are freezing melt the chocolate chips in a heatproof bowl set over a pot of boiling water. Once melted, remove from heat and get your cookies from the freezer. Dip each cookie into melted chocolate and replace on the baking sheet. Freeze cookies for another 15 - 20 minutes until the chocolate has set and then enjoy! Store in an airtight container in the fridge or freezer for up to one week.