Who’s ready for a cheat day?
I’ve been kinda into eating healthier lately, but I had about a year there where every day was a cheat day. But don’t think that I’m upset or disappointed about that at all! I was feeling good about myself, and I was having a good time. Not to mention that it was my first year going back to school, so I was happily embracing my Freshman Fifteen. Now that my life is settling down a little bit more, I have a stable job and home, my hobbies are routine and comfortable, I feel more excited to make healthier meals at home rather than going out, and I started lifting weights a little more regularly (I’m super excited to talk more about that some day). I have been working really hard within myself to break my habits of fearing certain foods or loathing myself for eating in certain patterns. I think that’s what I’m most grateful for from my Freshman Fifteen experience: the realization that my body is simply a vessel through which I perceive the world, and it fluctuates. It ebbs and flows. It is different, and it responds differently, depending on where I am and what I am doing in my life.
By feeling comfortable with my body in all of its fluctuation and all of its ebbing and flowing, I have felt so happy to embrace the time in my life that I am working hard at the gym, and the times that I am munching hard with my friends and my family. One of the things that connects me with my friends and coworkers is my love for baking cookies, and though they are (obviously) not the healthiest, I am no longer afraid to indulge in them when I want to make a batch.
The recipe for today is a cookie recipe that I’m drooling at just by reading the ingredients, because I’m remembering how scrumptious this buttery, crumbly, flakey melt-in-your-mouth shortbread cookie is. Coated in a little chocolate because chocolate, these cookies will convince anyone that you’re a regular dessert chef. Not only are they extremely simple, but they hold up very well. No premature crumbling or completely drying out your mouth. They are the vegan version or EXACTLY what a shortbread cookie should be.
I love these with a cup of almond milk, hot cocoa, and a few close friends. Don’t forget to share them if you make some!
Simple Vegan Shortbread Cookies
- 1 1/2 cups Earth Balance butter (or similar vegan butter) softened at room temp
- 1 cup bone char-free sugar
- 2 tsp vanilla extract
- 3 1/2-4 cups all-purpose flour
- 1/4 tsp salt
- 1 cup chopped pecans
- 1 cup vegan chocolate chips
Let butter sit out at room temperature until softened.
Cream together butter and sugar until well combined, and then add vanilla extract and blend well.
Pour 3 1/2 cups of the flour and the salt over the creamed mixture, and combined the flour and salt together on the top before combining the dry ingredients with the rest. Stir until everything is just combined (no need to over-mix).
If the dough is a little thin, add more flour. Fold in pecans.
Pull the dough out, form into a ball in your hands, and place back in the bowl. Cover bowl and refrigerate for 45-60 minutes.
Pull out of the fridge and preheat oven to 350. Meanwhile, roll the dough out onto a cutting board about 1/2-inch thick.
Cut into any shape you'd like (I seriously used the top ring of a mason jar lid for my circles) and place them onto an ungreased baking sheet.
Bake for 20-25 minutes, until bottoms are a light golden brown.
Cool for 30 minutes.
Melt chocolate chips in a small bowl in thirty second increments in the microwave, stirring in between.
Dip cooled cookies into the chocolate to coat one side, and place the cookies back onto the baking sheet until the chocolate cools.