My goodness, things have been a little hectic around here lately! My husband and I spent Valentine’s Day down in Channelside – Tampa, and then I served jury duty throughout the week, and this past weekend we finally built my dream shelves! So I apologize that it has been quite some time since I have had the opportunity to sit down and write a post….but I promise these cookies will help make up for it!
So let me just take a selfish minute to share these shelves! I have been carrying around the plans to build these for quite some time. In fact – for a short period of time, there were pieces of masking tape on the wall – mapping out where each shelf would be placed. My husband eventually took the tape down – much to my dismay.
The next phase involved pricing out all of the parts. A couple of trips to Home Depot and Lowes, mixed with searching online for cheaper options…the shelves waited again.
Finally…I was determined! The shelves slowly moved from the bottom of the to do list, to the top. Last weekend I decided it was time and my super supportive husband didn’t even try to fight it. He knew.
I am so, so happy with the end result. We were able to find all of the parts between HD and Lowes, and only needed one additional trip to pick up a couple of pieces we hadn’t accounted for. Overall, it cost about $450 including all of pipe, fittings, wood and stain and took a collective 8 hours or so to build – including the staining.
Oh ya…did you happen to notice that old, junky blender on the top shelf? Well, my new has arrived, and my life has officially begun to change! Ok…I haven’t even used it yet, because I have been so stinking busy – but just having it here, in my presence, looking amazing on my counter – all shiny and beautiful…it has changed my life already! (And I am keeping my old one so the kids can make smoothies…ain’t no way they are going to touch my baby)
Ok, back to cookies. So these cookies have some of my favorite components of dessert.
#1 – Icing. Add icing to anything and BOOM, it’s better!
#2 – Raspberry Chia Jam
#3 – Crumbly nuttyness
Plus, they are vegan and gluten free!
- 2½ cups ground almonds
- 6 TBS coconut oil, melted
- 2 TBS pure maple syrup (my favorite is )
- Raspberry Chia Seed Jam - Recipe on SOul Fresh
- 1 cup powdered sugar
- ½ tsp vanilla
- 2 Tbs almond or coconut milk
- If you don't have - or if you have already polished off - your batch of Raspberry Chia Seed Jam, prepare this ahead of time
- In a medium bowl, mix together the ground almonds, melted coconut oil and maple syrup and form into a ball
- Refrigerate dough for 30 minutes
- Preheat oven to 375 degrees
- After 30 minutes, preheat oven to 375 degrees and remove dough from refrigerator
- Line a baking sheet with parchment paper
- Form dough into balls - you should get about 15
- Using your thumb or the back of a spoon, create an imprint and fill with jam
- Bake at 375 degrees for 10-12 minutes
- While the cookies are baking, prepare the icing by mixing all ingredients together in a small bowl
- Place in refrigerator and chill for about 20 minutes - enough time to allow cookies to bake and begin to cool
- Once cookies are cooled, pipe icing over top and enjoy!