Classic Chocolate Chip [vegan+gf]
Update on my blogging experience + the power of the word NO
Today I spent eight hours on this blog. I had no idea that time had been moving by so quickly. Before I knew it, I missed lunch and had a terrible headache from staring at my laptop. During that time, my database crashed and I was on the phone with the tech team for a while freaking out that I had just lost all my work. Little did I know that a database crash is pretty common lol
People say blogging is a lot of work, but I had no idea it would take THIS much time and energy. And you know the worst part? I CARE. So I can’t simple quit blogging and go do something else. I love it.
I tried to start a food blog a while ago. It was actually just an Instagram page in which I posted all of my creations. I stopped because school started and I had little to no time to post anymore. Also the lighting in my apartment was awful. Things get in the way.
A lot of things almost got in the way of this blog. All I can say is, you can’t do it all. You can’t be serious about blogging and then also work full-time and then also go out with your friends on your days off and then also meal prep, shower, and take care of yourself. It’s a lot.
So I have learned to say no! It’s so empowering. I’m a people pleaser so it’s actually pretty hard for me to say no when I’m asked to hang out or go to an event or work more hours. Time is so precious and I’m learning to spend it wisely. Even if that means facing my “fear of missing out” straight on.
But hey, I get to eat these awesome cookies because of it right?
Gluten Free & Vegan Chickpea Cookies with Chocolate Chips
Yields 10 cookies
1 can chickpeas, rinsed
1/4 cup cashew butter
1/4 cup almond milk
4-5 medjool dates
2 tbsp maple syrup (you can leave this out if you don’t want it too sweet)
1/2 cup dark chocolate chips (vegan)
1 tsp vanilla extract (optional)
1 tsp baking powder
1/8 tsp salt
- Preheat oven to 350.
- Place all of the ingredients in a blender (except the chocolate chips) and blender until smooth. You might have to mix it with a rubber spatula and scrape down the sides. You can add a little more almond milk if it’s not blending all the way.
- Transfer to a medium sized bowl and stir in the chocolate chips.
- Using a spoon, gather a small, but heaping amount of the batter and drop onto a non stick cookie sheet. The cookies will not spread too much in the oven, so you can fit quite a bit on the pan.
- Bake for 15-20 minutes and let cool for 10 minutes before transferring.
Note: These cookies are really soft! You can bake longer for a more crispy outside.