We’re almost in the middle of December, which means it’ll soon be Christmas and then New Year’s.
It’s still hard to believe how quickly 2015 has flown by; so many things have taken place this year (some good, some not so good). 2015 has no doubt been eventful, and it has been a year of questioning, of leaning on faith, of learning to trust and of letting go and allowing life to surprise us.
We’ve celebrated our friends giving birth to their firstborn, I launched my first cookbook ever, my parents both retired, Juan got an internship at the OAS and we moved to DC, and my dear Aunty Catherine passed away to Heaven.
Each December I get slightly nostalgic, as I reflect on the past 12 months and the people who I have had the pleasure and honor of getting to know and spending time with.
This December is special though; it will be the first without Aunty Catherine; unfortunately she simply didn’t make it in time to celebrate her 65th birthday. This December is also the first time in 8 years that Juan and I are spending Christmas away from our families in either Singapore or Argentina. We’ll be heading to New York for a week, and exploring it with its famed Christmas lights and decorations.
We also have no idea what is going to happen in the next month; if we’ll be staying in DC or heading back to Buenos Aires, and if we do go back, what will pan out for us?
There are so many things that are hanging in the balance that do not depend on us. We’re living month by month, allowing this phenomenon called life to lead us along the path that’s meant for us.
I’m excited about 2016 – for the first time, uncertainty and not having a plan doesn’t really faze me. Of course I’m curious and wonder what will happen in the next months; but at the same time, there is a thrill of knowing that the future is about to unfold in the most amazing way possible.
I have faith in that.
I’ve also been thinking about my word for the new year.
And each day, I’m more convinced that my word is growth. Growth in my personal life; growth in my career as a food writer, recipe developer and food photographer; growth in my character and in love.
Yes. Growth feels like my word for 2016. I’ve got a couple more weeks to mull over it before the new year canters in. But I think that will be my word.
Have you thought of yours?
In the meanwhile, here’s a batch of almond coconut chocolate chunk cookies that I made sometime back when my friend Marina visited us. These are chewy cookies made with creamy almond butter and coconut flour, and laced with rich chocolate chunks that simply melt in your mouth.
If you only like crispy cookies then these aren’t for you. But if you like chewy cookies then these may probably become your next favorite cookies!Print
These are chewy cookies made with creamy almond butter and coconut flour, and laced with rich chocolate chunks that simply melt in your mouth.
- 3/4 cup of creamy unsalted almond butter
- 1/2 cup of cane sugar
- 2 tablespoons of melted butter
- 2 eggs
- 1/2 cup of coconut flour
- 1 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/3 to 1/2 cup of dark chocolate chunks
- Pre-heat oven to 350 deg. Fahrenheit (175 deg. Celsius) and line a large baking sheet with parchment paper
- In a large mixing bowl, mix almond butter, cane sugar, melted butter and eggs together until combined
- Sift in coconut flour, baking powder and salt, and stir until you get a homogeneous batter
- Gently fold in the dark chocolate chunks until chocolate chunks are evenly distributed
- Scoop cookie batter by teaspoon and place on prepared baking sheet, leaving about 2 fingers of space between each cookie
- Bake for 15 minutes or until cookies are brown on the edges
Adapted from: Ambitious Kitchen
- Category: Cookies
- Cuisine: Grain-free, Gluten-free