I disappeared!

Okay, I didn't actually disappear.
But, how much can you talk about vegan food without losing the interest of all your readers?

Anyway...

Tuesday we prepared for the big snow storm that was coming.  No, I didn't go out and buy up all the bread, milk, and water that my local grocery store had.  That would be silly of me.  What I did was...

sorry for the crappy cell picture

I baked cookies!  When it comes to the possibility of being trapped in your house because of 2 feet of snow and power outages, the only thing you should be doing to prepare is baking.  So I did of course!  Almond butter-oatmeal-chocolate chunk cookies!  These are my favorite cookie to make.  If I'm baking cookies, these are what come out of the oven.  Delicious (vegan) and peanut-free.

Well, we didn't get 2 feet of snow yesterday.  Just one foot but it felt like it would NEVER end.  And to make things worse 2 out of my 3 boys woke up with fevers yesterday.  They alternating between sleeping, being a crab and acting normal.  It was exhausting for me.  All the worry that goes a long with being a mom plus adding emetophobia on top of it.  (Look it up: emetophobia)  Luckily no one was physically ill yesterday, just fevers.  But I was on edge, waiting...

Update: Both boys woke up feeling fine this morning.  I'm relieved!

Now, have a lovely day and go bake some cookies!

Best Yummy Cookies 

Ingredients:

2/3cup + 2TBSP Maple Almond butter (Justin's)

4TBSP Canola oil ( or you can use Coconut oil just be sure to melt it first)

1cup brown sugar

1cup sugar

2/3cup non dairy milk ( I used Dream Blends unsweetened: Almond, cashew, & hazelnut)
2tsp vanilla extract

1cup unbleached white flour

1cup whole wheat flour

1tsp baking soda

1tsp salt

2cups rolled oats

1cup Enjoy Life Chocolate Mega Chunks

Directions:

Preheat oven to 375* (Fahrenheit)

In large bowl stir together first 5 ingredients

In a small bowl, stir together flour, soda and salt

Stir into nut butter and sugar mixture

Stir in oats

then stir in chunks

Drop batter by rounded Tablespoonful onto Silpat or parchment lined cookie sheet (I don't do either, I just use non stick cookie sheet)

Bake 10 minute

Remove from oven and cool on pan for 5 minutes before transferring to cooling rack


I'm planning to cut back the sugar on this recipe.  I'll let you know when that happens. :-)