Almond Cookies

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Background on Almond Cookies-Lately, I have realized that baking and cooking does the same thing for me that writing does. First, It helps to open up those creative and healing juices. Secondly, it helps me to see the unending possibilities of connecting certain things together.

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When you are writing, one thought can connect to five other thoughts, and then, in turn, inspire you to a Holy Spirit-infused bible story and revelation. When you are cooking and baking, one ingredient can get the wheels turning to the possibilities for other ingredients. And with me, this starts the whole beginning of my concoction madness.

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Within the last week, I have baked over 120 cookies. It was therapeutic, as I was using my hands, measuring, adding a dash of this and that. And then at the same time, praying that everything came out fine.

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I finally tried out my “head idea” of making almond cookies. Of course, as you know me, I added oatmeal of course. However, these Almond cookies turned out so “almondy”, and of course, that isn’t a word, that you don’t even notice the oatmeal. The slivered almonds added a nice, extra crunch to the cookie.

A week ago, I made the recipe again. However, I substituted the slivered almonds for pecans just to try out something different. I promise you, they didn’t disappoint.

Here’s the recipe:

Yields about 24 cookies


  • Almond flour -1 1/4 cup
  • Oatmeal – 1 1/4 cup (Rolled Oats give a chunkier look and feel!)
  • Brown sugar – 1/2 cup
  • Almond Extract- 1/2 teaspoon
  • Slivered Almonds- 1/3 cup (Can also substitute with pecans!)
  • Almond Oil- 2 tablespoons
  • Almond milk- 3/4 cup
  • Flaxseed Meal – 2 Tablespoons


  • Mix all of the above ingredients into a large bowl using a whisk
  • Use a small cookie scoop to make the balls, making sure that you press the side of the bowl with the cookie scoop to get any excess liquid off
  • Place scoops on parchment paper-lined cookie sheets
  • Bake at 330 degrees for 25 to 30 minutes depending on your oven.
  • Enjoy!

Oatmeal Chocolate Delights

Most people who know me have figured out the fact that I don’t bake a lot.  However, it is something that I have wanted to learn how to get better at, and lately, I am becoming a little bit more courageous about this new adventure.  I usually leave the baking up to my daughter, who can whip up something in a minute.  Yesterday’s adventure was oatmeal chocolate chip cookies.

I was pleased with the result, and I had to force myself to stop after cookie number three.  The flaxseed meal makes these cookies really moist on the inside.  The bonus to making these cookies is that I had everything at home already.

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Activity:  Baking Oatmeal Chocolate Delights

Total Prepping and Cooking Time:  45 minutes

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  • (1 1/2) cups of oatmeal
  • (1/4) cup of semi-sweet organic chocolate chips 
  • (2) tablespoons of flaxseed meal mixed with 3 tablespoons of water
  • (1 1/2) cups of flour
  • (1/4) cup of brown sugar 
  • (2) teaspoons of vanilla extract 
  • (1/4) cup of coconut oil
  • (1/4) cup of grapeseed and sunflower oil blend
  • (1/4) cup of sunflower seeds
  • (1) teaspoon of baking soda
  • (1/4) cup of vegan milk (soy, almond, etc.)
  • (1/4) cup of cinnamon


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  1. Prepare two cookie sheets by greasing them with the grapeseed oil using a paper towel or optional, using parchment paper.  (I ran out, so there was no option.)
  2. Whisk together the flour, oatmeal, cinnamon, sunflower seeds, and baking soda in a bowl.
  3. Mix together the brown sugar, vanilla extract, coconut oil, and vegan milk in another bowl.
  4. Pour the brown sugar mixture into the dry mixture.
  5. Add the grapeseed blend and stir.
  6. Fold in the chocolate chips.
  7. Use a small cookie scoop to place the dough on the cookie sheets.
  8. Bake at 350 degrees for 22 minutes.
  9. Enjoy!

How beautiful on the mountains are the feet of those who bring good news, who proclaim peace, who bring good tidings, who proclaim salvation, who say to Zion, “Your God reigns!” –Isaiah 52:7