I’m prone to girl crushes, quite frequently, actually. I tend to not enter a friendship unless I have a crush, you see. If I meet someone and they completely amaze me by having ’extreme shit togetherness,’ I usually can’t stop thinking about them. Then, I start to figure out how to grow the relationship and how to reach out. And has it been too long since I sent that last message? How can I impress her so that she wants me in her life? Does she really have time for me? Does this sound like the beginning of a regular relationship? Yes. Female relationships are a freaking force to be reckoned with. I can’t tell you the number of amazing women I have in my life that just get me. And surprisingly (or maybe not), a handful of these women I met on the internet. There’s an online dating serving for boss babes seeking fellow boss babes to inspire, encourage and lift up…it’s called ‘blogging.’ And just in case you’re on the outside of the blog world, let me fill you in: the blog world is lovely. Ten times out of ten, if I reach out to a fellow blogger, I get an enthusiastic, kind response (with tons of heart emojis, too). We share the ups and downs of blogging, we share brand contacts (shocking, I know), and we just encourage each other. So, when I stumbled upon the One Part Plant podcast and was introduced to Jessica Murnan you can imagine how much of a girl crush I developed, almost immediately. Jessica’s goal in life is to get everyone to eat one plant-based meal a day. Naturally, I flipped to the dessert chapter first thing in her beautiful new book, One Part Plant.
I’ve made a few other things in her cookbook (creamy millet bowl, za’atar swirl bread, and pistachio-coconut squares!), and everything has been completely delicious. She has a lot of chef contributors to the book, and nothing makes me happier than a chef who normally eats butter & red meat re-tooling a recipe to be plant-based. I made these vegan chocolate chip cookies (that also happen to be gluten free) for breakfast the other day, and I don’t regret it at all. I will tell you, though: these are soft and fluffy vegan chocolate chip cookies. I did a little research, and I think it’s the flax egg that causes it, but I have zero problems with it. I also used almond meal with the skins on (the bag from Trader Joe’s with the orange label), because it’s what I had in my pantry, but I think Jessica may have intended for us to use blanched almond flour. Now you know that you can use either. I cut her recipe in half, which is so easy to do with vegan recipes (<– click for more of mine!)and that makes me so happy!
You’re going to get 10 lovely cookies out of this batch. And I’m gonna say the serving size is 5, k?
You might also like these Double Chocolate Chip Cookies for two. SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave
