I’m not sure which I love more – eating the cookie dough or eating the cookies. One perk of being a vegan is that you can totally eat all the dough you want to – and you won’t get “Don’t eat that, there’s raw eggs in it!”. Watch me eat it all – and love every second of it! When it comes to the baked cookies, mine have to be soft and chewy. I know there are some folks who prefer their cookie to be crispy and crunchy…well that is just wrong. Chewy is where it’s at – and this recipe is perfect!
One of the reasons I have fallen behind on posting is that just 2 weeks ago, our sweet baby Bowser had experienced a stroke. It was a rough few days as he completely lost the function in his back legs for the first day, and slowly gained back some of that function over the following days. Bowser turns 11 on the 24th of this month, and we were extremely worried about what this would mean for him. I spent the first night sleeping with him on our living room floor and just hugging him all night, and the following days were spent sprawled on the floor with pillows and blankets. We are so grateful to share that while he has suffered some neurological loss, he is actually still quite strong and has many more happy days ahead of him <3
Now that things are starting to settle down with the pups at home, we have a few events coming up ahead of us. Next weekend our family will be running the To Write Love on Her Arms 5k which helps to raise money and awareness for those suffering from depression or anxiety. TWLOHA is an organization that is close to our heart and we love the opportunity to get the kids together and to do our part to spread the word while raising money.
Last year we showed up – none of us runners, and did what we could do. What this meant was that my husband, son and younger daughter somehow managed to just run the thing like they ran everyday. Trust me…not one of us ran and definitely not everyday. My older daughter and I didn’t fair so easy and walked much of the course. That day was a wake up call to me. I mean come on – how hard is it to run a 5k?! I started using the couch25k app shortly after, and worked my way – literally – from the couch through a 5k using that app. I was feeling really good about this years TWLOHA run until just a few weeks ago. I happened to be on the treadmill and my knee just gave out. I don’t know what cause it or why – but it hurt like heck. I spent the weekend on crutches and went through the whole X-Ray and MRI thing to find nothing out. I was bummed.
Shout out to Nights Compression Co who sent me a compression knee brace to test out and review after hearing about my bad luck. I was a little hesitant because I have tried a few knee braces in the past and also as part of this recent injury. I like to bike too and wanted a knee brace that provided that support I needed but was also flexible enough to not impact my bike riding. This brace was the perfect fit! It hugs your knee so perfectly that as soon as I slide it on, it offers immediate relief. It is flexible and makes running and biking easy, with no discomfort what so ever. Mine will definitely be making the trip with me to the TWLOHA 5k next weekend – but I want to make sure you can get your own too! Many thanks to Nights Compression Co for partnering with SOulFresh to give one away to our readers! See below to get entered!
Ok – back to cookies. Have you gotten your Bakeitfun Baking Mat yet? I am not sure how I lived without this mat before! I have made cookies a handful of times since getting mine and twice now, when I was impatient (me? never!) I used a second cookie sheet lined with just parchment, while my mat was filled already. The cookies on the normal cookie sheet come out flat – while the others on the Bakeitfun Baking Mat come out fluffier, chewier and just yummier! Try out this chewy, chocolate chip cookie recipe I found over at Atiliay – its perfect!
- 1 cup softened vegan butter
- ½ cup organic sugar
- ½ cup organic brown sugar
- ¼ cup almond milk
- 1 tsp vanilla extract
- 2 cups unbleached flour
- ½ tsp salt
- 1 tsp baking soda
- 2 cups vegan chocolate chips
- Preheat oven to 350 degrees
- Prep cookie sheet with Bakeitfun Baking Mat, or parchment paper
- In a medium bowl, mix softened butter and both sugars until blended
- Add in almond milk and vanilla and mix again
- Slowly add in dry ingredients, mixing as you add in
- Mix in chocolate chips by hand
- Form dough into balls and place about 1 inch apart on the cookie sheet
- Bake for 8 minutes at 350 degrees, or just until the outer edges start to brown
- Remove from oven and let cool
- Store in airtight container