The cookies are the winners! I asked today on facebook which recipe you were in need of and the cookies were the winners, but it was close. Don’t worry the muffins will be shared soon!
I have missed you all! Back from vacation and feeling refreshed! We had a great time and it was one of those vacations where you just don’t want it to end. Then again, most vacations are like that …right? We got some beach time in which was needed. We have seriously missed the beach after making the move from Florida to Charlotte. The weather was a little cooler on the first few days but we didn’t care. We wore jackets over our bathing suits just so we could get on the beach and play. By the end of the week it was warmer and we had a blast. We made our way back home on Sunday and I was itching to get back to crossfit. We made up our own WOD’s on the beach a few days while we were there but nothing beats being back with the community of people at your box that you adore. Monday I was slow but it felt good to get back. Then came Tuesday…..and everything went downhill in a matter of a few minutes into the workout. I’m embarrassed to say this downhill actually happened in the warm-up not the workout. Yes, I’m embarrassed!! Do you remember a few months ago when I took a spill on the 24″ box jump? Well I thought I conquered the box and wouldn’t have another run in with the 24″ box. Well…..I was wrong! I was on 9 of 10 in our warm-up box jumps on the 24″ box and there I went. The sad thing about it all is I had a bad feeling right before I made the fall. I looked down and the beautiful scar I had from the first fall was wide open. Not a scrape but wide open….yes, you are seeing the visual right now and I’m sorry especially since this is a blog about food and you should be thinking of food instead of….well yucky stuff. Any who, the wonderful friends I have at my box got me wrapped up so I could make my way to the closest urgent care. Walking in I felt fine but moments later, and luckily after the hubby and kids arrived, my body went into shock and I nearly passed out. I have to say it did get me in the doors to see the doctor faster though. 10 stitches plus 2 vertical mattress stitches later I’m here to tell my embarrassing story of how the 24″ box won again! Darn wooden box! Actually, I had other words for the box but I won’t indulge but your mind can just imagine what they were. But seriously, I’m wearing my old soccer shin guards from here on out when we have to jump on a wooden box!!!! I’m not having any of this again!! The worst part about it is I’m sidelined from working out for a few (or more) days. Sucks! The past few days have been painful but I’m hoping this will heal fast because did I tell you….I got pretty pink nano’s for my Mother’s Day gift! I must have been good! But I really need this to heal so I can sport my new kicks and get my butt back in the gym!
Enough about that and onto cookies. And note to self: write down the recipe of something you are working on because you will forget after you come back from vacation and are trying to write a blog post about them. Yes, I made these before leaving on our trip and I completely forgot certain things. So what happens when you do that? You have to make them again!! Not a good thing when you are sitting on your butt and not working out. The kids and the hubby are going to have to eat these fast so I don’t give into them but they call your name. They are good and don’t you worry about those carrots hidden inside these…they make the cookies good for you, right? Haha! Maybe I should eat them so the carrots can help me see that 24″ box better next time!!! Enjoy!
Carrot Dark Chocolate Chunk Cookies
1 1/3 cup almond flour
1 1/2 tablespoons coconut flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon sea salt
2 medjool date, pit removed and chopped
1/4 cup coconut oil, melted
1 1/2 tablespoons maple syrup (optional but if you don’t add use 1 more date)
1 teaspoon vanilla extract
1/2 cup grated carrots
1/3 cup dark chocolate (85% and higher), chopped
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl combine all dry ingredients, almond flour through sea salt, and whisk to combine.
In the bowl of a food processor combine dates, coconut oil, egg, maple syrup, and vanilla extract and process to combine. You want the dates to be completely broken up. Add dry ingredients to the bowl of food processor and pulse to combine.
Remove blade from food processor and stir in carrots and dark chocolate. The dough will be very sticky. If you want to add an added crunch add 1/4 cup chopped walnuts to the cookie batter.
Scoop even scoops of batter with cookie or ice cream scoop and place onto prepared baking sheet and slightly press the tops.
Bake cookies for 12-15 minutes or until golden.
Cool cookies on pan for 5 -10 minutes before removing from pan (or trying). If you remove too quickly cookies will break because they are on the softer side.
Cookies will keep longer stored in an airtight container in refrigerator. You can also freeze and enjoy later.
Makes about 18 – 20 cookies