NaNoWriMo Day 21 Word Count: 37,869
I know that many of you eat raw cookie dough even if there are eggs in it. But I’m certain I’m not the only overly-cautious person who will not even entertain the idea of eating raw any kind of anything with eggs in it. My daughter has been programmed so well that when we cook together, she says, before I even have a chance to say anything, “This has eggs in it so it’s not safe and sound to taste it.”
When we made these cookies, we were both thrilled that I could say, “Guess what? There are no eggs in this recipe, so we can eat the dough!” I imagine trippy psychedelic colors undulating in my daughter’s brain with In-A-Gadda-Da-Vida playing over it. I highly doubt that actually happened, but she was excited about eating raw cookie dough nonetheless. So was her brother.
Oh, and the cooked cookies were excellent, too. And since they’re sweetened with maple syrup and have rolled oats in them, they’re health food, so you can eat the whole batch, which is only one dozen. If you whip some up after the kids go to bed, you easily will have gotten rid of all of the evidence by the time they wake up. The perfect crime.
I’ve put the modifications to make this GF and Vegan in parenthesis after the original amounts.
Prep Time: 20 minutes
Makes 1 dozen 3-inch cookies
1 1/2 cups rolled oats (I used Gifts of Nature GF oats)
1 cup whole wheat pastry flour (to make GF, sub 3/4 c brown rice flour, 3 T potato starch, 1 T tapioca starch, and 1/2 t xanthan gum, or 1 cup of your GF flour mix of choice + 1/2 t xanthan gum)
1/4 teaspoon sea salt
1/2 cup maple syrup
1/2 cup unsalted butter, melted (I used coconut oil to make them dairy-free)
1 teaspoon vanilla extract
1/3 cup chopped walnuts
1/3 cup chocolate chips
Preheat oven to 350°F. Combine oats, flour, and salt together in a large bowl; set aside.
In a separate bowl mix together maple syrup, butter (or coconut oil), and vanilla.
Add wet ingredients to dry mixture and mix well. Stir in nuts and chips.
With moist hands form dough into 3-inch cookies and place on a lightly oiled cookie sheet or one lined with parchment paper. Bake for 15 to 20 minutes, or until edges turn golden.
These cookies are delicious and soft right out of the oven and turn kind of crispy once they’re cool. The flavor reminds me of Russian Tea Balls, which I think are similar to Mexican Wedding Cookies. I would almost prefer raisins in them than chocolate chips. Almost.
Week 16 Review:
This week has been a little challenging. I’ve just been kind of low energy and irritable. I’ve been ignoring many of my resolutions from previous months as I focus all of my attention on NaNoWriMo. I’ve not been working out much because my knee has been bothering me and walking just doesn’t do it for me the way running does. Maybe if I don’t run until the beginning of December, my knee will be ready for action again. I’ve been going to bed late and not being as mindful as I was. I’m still aware of judgmental thoughts, which has been helpful, and I’ve started eating better again (namely, I’ve stopped drinking coffee again. I drink decaf, so I don’t think the caffeine was a problem, but I feel better without the coffee anyway).
I don’t think all of my malaise can been attributed to my self care or lack thereof, though. I think some of it is just a result of the psychological roller coaster that I’ve heard participants in NaNoWriMo ride as the month progresses. Here I am at nearly 38,000 words. I’m in the home stretch, and while I know that, if I keep this pace, I’ll finish in plenty of time, I find this fear creeping up that I won’t be able to do it. I’m doing my best to be gentle with myself and to recognize this naysayer for who she is (my inner critic trying to protect me from disappointment by keeping me from really trying to succeed at a goal I’ve set for myself. She seems to think it’s better to say, “I gave up,” than it is to say, “I tried as hard as I could and still didn’t finish.”)