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MTF: Macrobiotic Friendly Vegan Gingerbread Cookies

Happy MACRO TREAT FRIDAY (MTF). It's been awhile since I posted a sweet treat, and Christmas is almost here, so a cookie recipe seems appropriate.

I wasn't sure if I should call these gingersnaps, ginger molasses cookies, or gingerbread...so let's mix it all up and call 'em gingerbread cookies.

Delicious, whatever you call 'em.

Macro Gingerbread Cookies

Wholegrain. One bowl. Super Simple. Very light on the oil. Lightly sweetened with maple.
Makes about 16 small gingerbread cookies.

See other possibilities at the end of the post.

Ingredients

  • 1 cup sprouted whole spelt flour (+ 2 TBSP if dough is a bit too sticky)
  • 1/4 tsp each cloves & nutmeg
  • 1/2 tsp cinnamon
  • 1-2 tsp of FRESH grated ginger
  • 1 tsp pure vanilla extract
  • 1 TBSP olive oil or other vegetable oil of choice.
  • 4 TBSP maple syrup or brown rice syrup.
  • 2 tsp blackstrap molasses (for flavour)
  • 4 TBSP water
  • Maple sugar for rolling (optional)

Directions

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Mix flour and spices together in a large bowl.
  3. Grate ginger. Add to bowl.
  4. Add to the flour: oil, maple syrup, blackstrap molasses and water.
  5. Mix together with a fork.
  6. Wet hands (this is key!!) and roll into small balls, about 1/2 ". If dough is just too sticky after trying with wet hands, don't be shy to sprinkle in a bit more flour.
  7. If desired, roll in maple sugar. Place on parchment paper.
  8. Bake until lightly browned on bottoms, about 12 minutes.
  9. Let sit for 5 minutes and then move to a wire rack.
  10. Let cool completely, and enjoy! Store in an airtight container.

NOTES:

* If you wanted to roll these out and cut out gingerbread men, I'm sure this recipe would work. You might want to let the dough cool in the fridge for a bit first, and I'd roll it out between 2 sheets of parchment paper. Because it'll be thinner, it will take less time to bake. :)

*Also, if you like bigger gingerbread molasses cookies, then I'd recommend making 8 larger balls instead of about 16, and let cook for the same amount of time for really chewy cookies, and a few minutes longer for a bit crispier ones.

* I like them just as much without the maple sugar, as with <3

* And, for your viewing pleasure, here's a video of my class and I making these cookies together, during a Macrobiotic Sweets Class I taught earlier this December, where we made these cookies! I have been so honoured to teach a few Macrobiotic nutrition classes per month at the lovely Templed Mind Studio here in Victoria, and this clip gives you a sneak peek into their delightful studio.


Happy Holiday Baking!!

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MTF: Gluten Free Tahini Cookies

Hi Friends,

It's Friday...yipee!

It's been a busy start to the Month, and so today I'm sharing with you a repeat (reEAT more like it) recipe for MacroTreat Friday!

MTF: Gluten Free Macrobiotic Tahini Cookies

I made THIS RECIPE that I posted awhile ago...but I used tahini in place of the sunflower seed butter. Super yum! Tahini almost tastes like peanut butter. Truth.

To make them gluten free, use gf oat flour. I used all oat flour, and no oat flakes this time, and these cookies were way to easy to make (mere minutes), and even easier to eat!

I put a few dark chocolate chips in some, and left some plain.

They go perfect with a chai tea, and a reading nook in the sun! yum <3

Happy happy day, friends!

MacroTreat Friday: Macrobiotic Oatmeal Raisin Cookies

My guy LOVES oatmeal raisin cookies. So do I...but I've never made them until now. I mean, if I have the choice of adding chocolate or raisins, I usually go with the chocolate. But these were so good that I will indeed be willing to choose raisins again in the future. That says a lot.

MTF: Macro Oatmeal Raisin Cookies

These guys are vegan (obvs) and gluten free too. The tahini creates a nice satisfying almost buttery taste, and they are lightly sweetened with brown rice syrup, but not too much to overpower the lovely sweetness of the raisins. And they are really easy to make too. Win!

Makes 12 large cookies.

Ingredients

Wet:

  • 2 TBSP ground flax mixed with 6 TBSP water
  • 1/3 c brown rice syrup
  • 1/3 cup tahini
  • 1.5 tsp pure vanilla
  • pinch sea salt
  • 1/3 cup water

Dry (will be added one by one to wet mixture):

  • 1/2 cup gf oat flour
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 2 & 3/4 cup gf rolled oats
  • 1/2 cup + 2 TBSP raisins - I used sultanas

Directions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. Mix flax & water, and let sit for 10 mins.
  3. Add the brown rice syrup, tahini, vanilla, and salt to the flax mixture. Stir with a fork or whisk.
  4. Stir in 1/3 cup water to wet mixture.
  5. Add the dry ingredients one by one to the wet mix, stirring in each one before adding the next: first the flour, then the baking soda, the cinnamon, & the oats. When it is all mixed up, then add in the raisins.
  6. If mixture seems too wet, don't hesitate to add in a few more spoons of oats...but even though it seems fairly wet, it will come together while baking.
  7. Drop by large spoonful onto cookie sheet, or you can use your hands but be warned, it's kinda messy  - I made 12 large cookies. Press them down with your hands or a fork. Don't worry if some bits are crumbly / falling off the edges...these bits will be like granola, and you get to enjoy it straight from the cookie sheet once they're done baking ;)
  8. Bake for 15 minutes at 350F. Let them rest/cool on the cookie sheet for around 10 minutes, and they'll firm up a bit more.

Enjoy!

MacroTreat Friday: Fiddle Diddles

yep. fiddle diddles. as far as I can tell they are very much like macaroons. macaroons with a sweet name, that is.

these are the first thing I can recall baking on my "own" when I was young. I remember my friend and I "baking" these in about grade four...trying to understand the measurements, and just hoping for the best.

good thing this recipe is super easy...and is actually a NO BAKE recipe. perfect for kids, and for hot summer days.

this version has been veganized, macrobiotic-ish-ified, and is pretty dang tasty.

MTF: Fiddle Diddles // vegan & gf

oatey, coconutey, chocolatey goodness. no bake. takes literally 5 minutes to make. and about 1 minute to devour :)

Ingredients

"WET"

  • 1/2 cup coconut oil
  • 1/2 - 1 cup granulated sugar of choice (I used 1/2 cup maple sugar)
  • 1/2 cup milk of choice (I used almond milk)

DRY

  • 6 TBSP cocoa powder
  • 1/2 cup shredded coconut, unsweetened
  • pinch of sea salt
  • 2 tsp pure vanilla
  • 3 cups gf oats - quick cooking (not instant) is better here, but regular will be ok too!

Directions

  1. Put coconut oil, sugar, & milk into a saucepan. Heat over medium, stirring often, until it comes to a boil. Remove pan from heat.
  2. Add / stir in the remaining ingredients, in the order listed.
  3. Drop by rounded tablespoon fulls onto a wax paper covered cookie sheet.
  4. Cool completely - I put mine in the freezer, as coconut oil firms up well this way. Store in the freezer, and let thaw a few minutes before eating.
  5. Munch away :)

*TIPS:

  • If the mixture just seems way too crumbly to drop by the spoonful, then use your hands and squish into balls - that's what I did. You could also add in a bit of maple syrup, if you want them to stick together more.
  • Feel free to melt in peanut butter or any other nut butter, with the wet ingredients. I'm sure it'd be fantastic.

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They're also great right out of the freezer after a long hot walk in the sun ;)

don't fret - the crumbs are tasty too :)

Happy Weekend Friends!!
xo Jess

MacroTreat Friday: Vegan Oatmeal Coconut Chocolate Chip Cookies

These guys were inspired by an insanely delicious treat at a bakery awhile back.
Of course they aren't quite the same, as I don't often use or eat eggs or butter, but they did the trick when the craving struck. They are the perfect mix of crumbly, crispy, and chewy and they are oaty and chocolatey. I don't really need to say any more.

MTF: Oatmeal Coconut Chocolate Chip Cookies

These guys are vegan of course, and gluten free too. They are Macrobiotic friendly in the sense that they use whole & natural foods - but they do have chocolate chips and coconut, making them more of a playful choice, on the outskirts of regular daily foods. They sure are yum, though.

Recipe makes 6 large cookies.

Ingredients

Dry:

  • 1 cup gf oat flour
  • 1 cup gf rolled oats
  • 3 TBSP ground flax seed
  • 1 TBSP chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • pinch of sea salt

Wet:

  • 1/3 cup of apple sauce (I used one of those mini snack containers)
  • 1.5 tsp pure vanilla
  • 1/4 cup granulated sugar of choice (maple sugar is what I used - I bet coconut palm sugar would be good too)
  • 1/4 cup water

AND

  • 2 - 4 TBSP coconut oil, I used 2, but if you'd like them to taste "buttery", then go for 4
  • 1/2 cup dark chocolate chips or chunks

Directions

  1. Preheat oven to 350F, and line a baking sheet with parchment paper.
  2. Mix dry ingredients in a bowl.
  3. Drop the coconut oil into the dry and either use a pastry cutter, a fork, or crumble/rub  the oil in with your fingers (I used my fingers).
  4. Mix wet ingredients in a bowl, and stir into dry. I used a fork to mix them together.
  5. Add in the chocolate chips.
  6. Using your hands, roll 6 large balls from the dough, and place onto cookie sheet. Press down with your hand, or a fork.
  7. Bake for 15 mins. Let cool on cookie sheet for 10 minutes, then move to a rack.

Enjoy! <3 <3 <3



MacroTreat Friday: Macrobiotic Friendly Chestnut Cookies

Chestnuts are one of my favourite things to eat. They have such a unique texture & flavour, and peeling them out of their roasted shells is kinda fun :) It must be a genetic predisposition to love anything that has chestnut in it, because my sister and I, along with our Nana and mom, all share a love for fresh roasted chestnuts...and desserts that use chestnut puree.

With my chestnut love in mind, I purchased some pure Italian chestnut flour awhile ago - both exciting & new to me - and have been meaning to try it out.

Enter a new kind of macrobiotic friendly cookie <3

MTF: Chestnut Cookie

Lightly sweetened, crunchy and chewy on the outside, fluffy on the inside, gluten free cookies made with chestnut flour & rolled oats. The texture is similar to a macaroon (the most similar I've experienced, outside of an actual macaroon, anyways!). Add in any dried fruit, seeds, or treats you like to change up the flavour.

Ingredients:

  • 1 cup chestnut flour [ I used this one HERE ] **
  • 1/2 cup gf rolled oats
  • 2 TSBP ground flax seed
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1/3 cup maple syrup (brown rice syrup will work too - but it has a stronger flavour, especially noticeable in these cookies)
  • 1/3 cup high quality oil of choice - I used sunflower seed here, but sesame, coconut, or avocado would work well too
  • 2 TBSP water
  • 1 tsp vanilla
  • 1/4 - 1/2 cup mixins - currants, dark chocolate chips, cocoa nibs, raisins, seeds, your choice!

Directions

  1. Preheat oven to 350F. Place a sheet of parchment paper on a cookie sheet.
  2. Mix first five ingredients in a bowl.
  3. Mix syrup, oil, water &  vanilla in a bowl.
  4. Add wet to dry. Stir until combined.
  5. Add in any mixins of your choice. (I used 1/4 cup currants because I was out of raisins and anything else, but scooped some out plain first).
  6. PLEASE NOTE: batter will be very very sticky, especially if using brown rice syrup. If you let it sit a few minutes, it'll firm up a tiny bit - but it'll stay fairly sticky and hard to manage with your hands. So...
  7. Scoop out dough by the teaspoon, and drop onto cookie sheet.
  8. Bake for ~15 minutes (check at 10 minutes).
  9. Let cool, and devour <3

** Notes:

  • If you don't have chestnut flour, or aren't a fan of the flavour, I'm certain you could simply use whole wheat pastry flour, spelt flour, or a gluten free mix with no problems.
  • This is my first time using chestnut flour, and I am kinda excited...the texture of these cookies is unlike any other flour (especially gf flour) I have used. As I mentioned above, the texture is so chewy - almost like a real macaroon made with egg whites. I want to experiment some more with it, and see what else I can come up with.

Have you ever made anything with chestnut flour before?

Enjoy, my sweet friends, and have a great weekend!
xo Jess
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MacroTreat Friday: Macrobiotic Nut Butter Cookies

Ready for another Friday treat? These are waaaayyyy too easy. I've made variations on these bad boys for a few years now, and I decided it was finally time to dig up the recipe for the blog. Happy weekend, friends!

MacroTreat Friday: Nut/Seed Butter Cookies

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Quick, Easy, no added oil or sugar. Gluten Free option too!
Makes 16 small cookies, or 12 medium sized cookies.

Ingredients

  • 1.25 cups whole sprouted spelt flour or whole oat flour
  • Optional: sub in 1/4 cup rolled oat flakes for 1/4 cup of the flour
  • pinch sea salt
  • 1 tsp cinnamon
  • 1 tsp ginger (optional, I recommend if using peanut butter, it's delicious).
  • 3/4 tsp baking soda
  • 3/4 cup sunflower seed or peanut butter (or any nut/seed butter of choice)
  • 1/2 cup pure maple syrup (I'm sure you could sub rice syrup here)
  • a few drops of umeboshi vinegar (trust me on this one)
  • splash of water if necessary
  • optional: 1/2 cup add ins such as chocolate chips, cocoa nibs, etc.
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Directions

  1. Preheat oven to 350F.
  2. Mix all dry ingredients in one bowl (except the optional add-ins).
  3. In a separate bowl combine nut/seed butter and maple syrup. I whisked them together with a fork.
  4. Drop in the umeboshi vinegar to the wet ingredients and mix.
  5. Combine wet & dry. Add a tiny splash of water if you need it. The dough will be pretty sticky, and rather thick.
  6. If using any add-ins like chocolate chips, feel free to throw them in now.
  7. Using hands make 16 cookie dough balls, and place on greased cookie sheet (if dough is too sticky, it was for me with the oat flour version, then just scoop out with a spoon).
  8. Wet a fork, and then use it to press down / flatten each cookie.
  9. Bake for 12-14 minutes or so, if making smaller cookies, & 15-18 mins for larger sized. Check to make sure bottoms are brown. They'll firm up as they cool.
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I've made these multiple times - sometimes with the oat flakes, sometimes without, and using all kinds of flours. I think overall I prefer the sunflower butter / oat flour combo, but T loves the peanut butter ones. Really, any way you choose to go, these are just too easy and delicious to go wrong.

I'd love to hear if you try any variations on these guys.

Enjoy!
xo jess


MacroTreat Fridays: Vegan Chocolate Chip & Pecan Oatmeal Cookies

Yes.

MacroTreat Fridays.

It's now a thing. Expect to see more treats, on more Fridays, so you can end your week & start your weekend with something a little extra sweet.

I decided to go for a classic on this first MacroTreat Friday: the cookie. Really, I mean it didn't take too much thinking, as Fridays + cookies = a fast-track to happiness. Macrobiotic cookies = an even faster track.

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These cookies are more like regular cookies than some of my other recipes, as they use maple sugar in place of maple syrup, and also use flour, not just rolled oats, which gives them a more familiar texture. These cookies are full of chocolate chips, which makes them a pretty decadent treat when paired with the pecans. That being said, they also aren't just like regular cookies, as they don't have eggs, dairy, white sugar (depending on the chocolate chips you use), or white flour in them. So, this means that they are definitely Macrobiotic friendly, just a tad more on the more treaty-side. Give them a try; you won't regret it.

Macrobiotic Friendly Chocolate Chip & Pecan Oatmeal Cookies

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Vegan, whole-grain, chocolate chip & pecan oatmeal cookies.
The secret ingredient in these guys is pumpkin, used to replace most of the oil, but without giving any pumpkin taste. Pretty tricky.

This recipe makes a lot, about 45 cookies (1.5" diameter).

Feel free to play with halving it, or simply enjoy giving some away to friends or stocking up your freezer for those "I.need.a.cookie.now" moments. I made the whole batch because I wanted to use a whole can of pumpkin.

Ingredients

  • 398 ml. can of pumpkin puree
  • 1/2 cup coconut oil (other veggie oil should work as well)
  • 2/3 cup maple sugar or other granulated sweetener of choice
  • 2 tsp pure vanilla
  • 4 cups rolled oat flakes
  • 2 cups flour of choice (I've tried these with whole oat flour, and sprouted spelt flour - both successful, but I prefer the texture when using the sprouted spelt)
  • pinch of sea salt
  • 4 TBSP ground flaxseed
  • 1 & 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 cup dark chocolate chips (or carob chips, or dark chocolate chunks, or grain-sweetened choc. chips or raisins or something else fun)
  • 2/3 cup pecans (break them up into tiny pieces)
  • ~1 cup milk of choice (I used unsweetened almond)
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Directions

  1. Preheat oven to 350F.
  2. Mix the first 4 ingredients together in a bowl, with a mixer, until nicely combined.
  3. In another bowl, mix oats, flour, salt, flax, baking powder & soda. Make sure it's combined well so as not get pockets of baking soda/powder :)
  4. Add dry to wet slowly, mixing with a spoon at first, and then the mixer.
  5. IF it looks way too dry to you, begin slowly mixing in some almond milk. I ended up adding in 1 cup total, when using the sprouted whole spelt flour.
  6. Mix in the chocolate chips & pecan pieces.
  7. Prepare cookie sheets with parchment paper. Optional step here is letting the dough chill for 30 mins in the fridge first. This can make your cookies rise a bit more. I skipped this step and they still turned out great.
  8. Using hands, roll dough into balls, and place on the cookie sheet. Then flatten slightly with your hand or a fork.
  9. Bake for 12-17 minutes, depending on the size of your cookies and your oven. I prefer these baked a bit longer, as the pumpkin makes them quite moist, so I baked them all for at least 15 mins. Look to see that they are nice and brown on the bottoms.
  10. Let cool, and devour. They will firm up as they will cool.
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NOTES:

  • The texture will vary depending on what kind of flour you use (duh). I really enjoyed the whole sprouted spelt flour.
  • These become more cookie-texture and less cakey, as they cool and set up.
  • These cookies are very very modifiable - I have played around with no leaveners at all (still worked!), and I've also tried using a bit more than the above amounts, all with success. You can try swapping the flour to oats ratio, and play around there too, and with swapping the pecans for other nuts/seeds.
  • Feel free to spice these guys up. I usually throw ceylon cinnamon in, but simply forgot this time.
  • I would imagine you could substitute the coconut oil with a nut butter, and of course you can substitute it with another vegetable oil like sesame or olive oil.
  • I tried freezing these, and they froze pretty well - because they are a bit lower-oil, they won't freeze as well as full-on regular cookies.
  • To make sure these cookies do not get soft when stored, keep them in a glass container, or a tin. I actually just left mine out on the counter uncovered, and they seemed to do just fine. Storing them in a plastic bag is fine, but be warned, they may lose a bit of their cookie texture.
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Ok friends. Enjoy a cookie, with a cup of tea, and high-five for yourself for making it to the weekend.

Have a good one.

xo Jess

Macro Monday: Easiest Pumpkin Cookies Ever <3

That's a bold title...but it's true.  All you need is one pot, and one bowl, and the desire to make friends with anybody you give these to...because that will definitely happen.

I made cookies these last Fall, quite often. They were actually the result of a combination between a failed pumpkin custard recipe attempt, and a whole bunch of recipes combined. I just kinda free-styled it, and I cannot remember or find which recipes were my inspiration (oops). Regardless, I'm so glad that custard never turned out, because these are YUM :)

It's time to make them again. Here we go!

MM: Spicy Pumpkin Oatmeal Cookies

Macrobiotic Inspired, Vegan, no oil, sugar, flour, or gluten <3

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Ingredients

  • 1/2 cup canned pumpkin
  • 4-6 Tbsp pure maple syrup (more or less, depending on how sweet you want it) 
  • 1 cup milk of your choice (I used unsweetened vanilla almond milk)  
  • 1 tsp cinnamon

  • 2 cups regular rolled oats (gluten free rolled oats if you need to)
  • 1 tsp cinnamon
  • 1.5 cups mix-ins of your choice: chocolate chips, nuts/seeds like sunflower seeds, chia, pecans or walnuts, dried fruit or simply use more rolled oats, or even some steel cut oats for texture (my favourite versions are down below!).
  • pinch of sea salt. 
  • Optional: candied ginger chunks, or some chunks of dark chocolate, for pressing into the tops. 

Directions

  1. Set the oven to 350F. Lightly oil a cookie sheet, or place parchment paper on top of one.
  2. Mix the next 4 ingredients together in a smallish saucepan. I whisked everything together with a fork. 
  3. Bring to boil over low heat, stirring constantly. 
  4. Mix the remaining 4 ingredients together in a bowl. 
  5. Once everything is boiling in the saucepan, remove from heat. 
  6. Wait a few minutes, then lightly stir in the dry ingredients. If you're concerned about the chocolate chips melting, then add them in last, after you've stirred in all the oats. If you let it sit for a few minutes, you'll be amazed at how much of the liquid the oats soak up.
  7. Scoop out cookie dough with a table or soup spoon, forming mounds on the cookie sheet. Then lightly press down with a fork, or back of the spoon.
  8. If desired, and highly recommended, press a small chunk of cut up candied ginger in the center of each one. (if you are not using chocolate chips in the actual dough, then press a chunk of dark chocolate into the center).
  9. Bake for ~13-15 minutes, until firm around the edges.  
  10. These cookies are very moist & chewy. They will continue to set/firm up overnight. If you'd like them to be crispier, then bake them longer, to your liking :) 

Let's be real: these are just pumpkin oatmeal in a cookie shape...so enjoy freely!!  They're GREAT for breakfast :)

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My favourite versions are:

  • 2.5 cups oat flakes, 1/2 cup steel cut oats, and 1/2 cup sunflower seeds, with dark chocolate pressed into the top
  • 3 cups oat flakes (or 2.5 cups oat flakes & 1/2 cup steel cut oats) with 1/2 cup dark chocolate chips, a tablespoon of chia seeds thrown in, and then some candied ginger pressed into the top. 
  • 3.5 cups oats/steel cut oats, and then simply decorate some with chocolate chunks pressed in, and some with ginger chunks. 

Notes & Mix-ins Ideas:

  • This recipe is VERY forgiving...if you find yourself with slightly more or less of any of the ingredients, it usually always works out
  • Feel free to go nuts with the pumpkin pie spices: cloves & nutmeg would be great in here too, I'd mix them in with the dry stuff. You can also add in vanilla to the liquid ingredients. :) 
  • I keep thinking that some almond butter or other nut/seed butter mixed in would make these even more delicious. 
  • I usually make a double or triple batch or however many I can to use up a whole can of pumpkin. They freeze pretty well...and make great treats to give to friends who enjoy pumpkin treats in cold weather. <3

I've been wanting to post this for awhile now, but had been unsuccessfully searching for this recipe (I realized that it is at the bottom of a moving box). This post is up because of my dear sister, who had a copy of this recipe (THANKS!). We made these last year together, multiple times. She's the best, and deserves a gold star...and a batch of these cookies.

They also taste amazing with an almond milk latte the size of your head...just sayin' !

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