Hello everyone! It has been far, far too long since I posted, but I have big things planned! I have been so focused on my 200 hour yoga teacher training over the last six months that I had to prioritize things a little differently and my blog got set on the back burner for a little bit. Besides my training, I’ve mostly been focused on self care as well as spiritual growth and healing. I have been working on changing my mindset about so many things and getting myself properly aligned so that I can be a better yoga teacher, a better writer, a better friend, sister, and daughter, and also so that I can give the world all that I have to offer to the best of my ability. I am feeling SO good, whole, healthy, and complete lately and I hope you find yourself in a good place too. I hope that you enjoyed the holidays, had a great start to the new year, and are looking forward to another spring season full of growth, beauty, and opportunity!
As I wrap up my training, I plan to start bringing you yoga videos so that you can practice with me from the comfort and convenience of your own home. This way, I can also get some feedback and practice with teaching.
With that being said, I thought I’d share my new favorite cookie recipe with you; I made these for the first time with my little sister around Christmas and we still can’t get enough of them. I know it isn’t Christmas anymore, but for the time being it is still winter and there’s always time for baking yummy things! Plus, maybe you’ll love these enough to make them for all your friends and family when the holidays come around again. Not to mention that cinnamon and cloves are herbs known to bring good fortune and luck, which we could all use more of as we move ahead into 2022.
Makes around 2 dozen cookies
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 2 1/4 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/4 teaspoon salt
- 12 tbsp (a stick and a half) vegan butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- A little under a 1/2 cup dark molasses (We used the Grandma’s brand)
- 3 tbsp Just Egg (or you can use one large egg if you don’t mind the recipe no longer being vegan)
- 2 tsp vanilla extract
- Begin by whisking the flour, ginger, cinnamon, cloves, nutmeg, salt, all spice, and baking soda together in a medium sized bowl. Set to the side.
- In a large bowl, either by hand or with a mixer, beat the butter and both types of sugar together until creamed. Add the molasses and mix thoroughly. Add the Just Egg (or one large egg for non vegan recipe) and vanilla extract. Stir well.
- Slowly mix the dry and wet ingredients together in the large bowl, forming a dough. If hand mixing, you may want to take your hands and knead the dough to ensure that all ingredients are distributed throughout.
- Give it a taste! This dough is vegan, so it’s safe to eat raw and absolutely delicious.
- Pat the dough down into one large lump at the bottom of the bowl, cover with plastic wrap, and refrigerate for one hour.
- Preheat oven to 350°F.
- Line two large baking sheets with parchment paper. Fill a small dish with a bit of granulated sugar. Remove cookie dough from refrigerator and roll dough into balls, about one or two tbsp each. Roll each ball in the sugar and place on cookie sheet. These cookies rise more than they flatten, so it’s okay not to have a huge space between each cookie.
- Bake for 10 minutes.