Clean Up Cookies

I mentioned in my pregnancy update that all my cravings have been really junky. The thing is, I feel like it's OK to eat sweets and other often-labeled "bad" foods in moderation. I enjoy chocolate cake tremendously, and it's not something I'd ever be willing to give up. But as you guys have followed me over the years, I have an admittedly high tolerance for sugars, etc. As I get older, it's catching up with my health and my waistline.

I'm not watching my weight, but as I prepare to be a mama again, I'd like to really start to make some changes that will (hopefully) be longer lasting. A big part of this is sugar. I go on good streaks and bad. As Ada gets older, I'm observing how closely she watches me and my habits.

This is all a long introduction to some "healthy" cookies I made and loved. I thought I'd share them ASAP because this recipe -- modified from the one on the back of the Bob's Red Mill bag -- really inspired me to get on a better track again regarding sugar. I'll still be eating my fair share of treats on special occasions, but I don't need to bake dizzy dozens on the daily.

That's one beautiful thing about the world we live in now. We have access to so many alternatives. And we can SHARE them with one another. Bonus!

CLEAN UP COOKIES

What you'll need . . . 

• 3 cups almond meal/flour
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1/4 cup coconut oil, soft but not liquid
• 1/4 cup maple syrup
• 1 ripe banana, mashed as much as possible
• 1-1/2 teaspoon Ener-G Egg Replacer
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 cup chopped pecans

Method . . . 

1. Preheat your oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
2. In a large bowl, whisk together the almond meal, baking soda, and Kosher salt. Set aside. 
3. Mash up your banana. I actually ran it through my stand mixer until goopy. Then whisk in the egg replacer powder and water. Add the vanilla, coconut oil, and maple syrup and beat on high speed until well incorporated.
4. Then pour the dry mixture into the wet, add the chocolate chips and pecans (or walnuts, etc.) and mix until everything is incorporated.
5. Scoop heaping tablespoons onto your baking sheet and flatten slightly. Bake for 12-15 minutes, until the tops are golden and the centers are mostly set. Repeat with the remaining dough (I made 20 cookies).
6. Then let cool before eating to firm up more. Cookies should be stored in an airtight container. They will be soft and tender. And you can eat them for breakfast.

Hope you're having a happy Tuesday!

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Weekend Things

I hadn’t planned to write a Weekend Things post this week, but I came across so much good stuff to share. So, here we are. First and foremost, if you’re going to make a dessert this weekend, make these Salted Chocolate Chunk Cookies featured on Smitten Kitchen. My friend Ellie shared this recipe yesterday, and I made it less than five minutes after reading through Deb’s musings.

(For vegans out there, a flax egg -- 1 tablespoon flax meal with 3 tablespoons water -- is a great substitute in this recipe.)

#1: 5 More Things We Can Learn From Julia Child’s Kitchen via The Kitchn

#2: Then there’s the whole thing with last night’s Grey’s Anatomy. For those of you who haven’t watched it yet, I won’t spoil. I’ll just say, THIS seriously.

#3: The Not-So-Sweet Truth About Cabbage Patch Kids via Country Living

#4: 102-Year-Old Renaissance Dancer Sees Herself on Film via Washington Post

#5: Photos of Legal Marijuana Use Shatter Stereotypes via Huff Post -- so bad they’re good!

#6: Making of Benedict C’s Wax Figure via Madame Tussauds -- I want one!

#7: Some deals:

• Up to 40% Off bestselling Vivere Hammocks -- I really want one of these.
• A collection of Kate Spade shoes under $100
• Major outlet deals on a variety of Spring Toys For Kids
• Kid’s shoes by Keen, Merrell, Kamik, etc. up to 60% off
• Breville Boss Blender is 33% off

#8: How our bedroom is looking these days (more soon):

What you may have missed . . . 

• Do You Tabata? -- my fascination with this awesome workout method.
• Time Machine Eats -- five old recipes we’ve been making often.
• Running From Square One -- it’s just like starting over!
• A Room For Living -- progress on our living room redesign.
• Spinach + Cheddar Buttermilk Biscuits -- made with Greek yogurt.
• 8 Must-Have Kitchen Tools -- stuff you need to cook your best.

My writing, elsewhere:

• 6 Healthy, Homemade Yogurt Recipes
• 5 Easy Ways To Save On Groceries In A Pinch
• 9 Closet Offices That Will Change How You Work
• Quickie Workouts You Can Do During Commercials
• Becoming a One-Car Family: 5 Points To Consider
• 8 Closet Bedrooms That Are Surprisingly Spacious

HAPPY FRIDAY!

Psssst: Check out previous editions of Weekend Things!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Half Dozen Double Chocolate Chippers

I'm not sleeping well these days. So, baking is a priority for my sanity. Cookies = happy. Here's another great half dozen cookies recipe to add to the bunch. I think I've mentioned before that I'm trying to use less sugar in my baking and, instead, swapping it for lower glycemic sweeteners. Ones, like honey or maple syrup, that have more nutrition for Ada's sake. And my own, for that matter.

This recipe is an effort toward healthier snacking -- with loads of flavor and texture to boot.

Let's get to it!

HALF DOZEN GF DOUBLE CHOCOLATE CHIPPERS
refined sugar free, peanut free, vegan, and gluten-free

What you'll need . . .

• 1/4 cup Earth Balance
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup GF oats, pulsed into flour
• heaping 1/4 cup walnuts, pulsed into flour
• 1 tablespoon cocoa powder
• 1 tablespoon flax meal
• 1/2 teaspoon baking soda
• pinch salt
• handful or two chocolate chips
• handful or two crushed walnuts
• handful or two GF oats*

Method . . . 

1. Pulse your oats + walnuts + cocoa powder + flax meal + baking soda together in a food processor (this is the one we have) until flour-like. Takes just a few minutes. Set aside.
2. Preheat your oven to 375 degrees F. Lightly grease a cookie sheet and set aside.
3. Cream together the Earth Balance + maple syrup + vanilla extract using the paddle attachment on your mixer. (You can also do this in your food processor.)
4. Mix on low adding the oat flour, baking soda, and salt. Stir in chocolate chips, walnuts, and extra oats.
5. Cover with plastic wrap and let rest in the refrigerator for half an hour or more.
6. Then scoop into 6 generously sized cookies onto a lightly greased baking sheet
7. And bake for 10 to 12 minutes, until edges are golden brown. 
8. Let cool completely before eating (they set nicely this way).

* The yield of this recipe is slightly more than with the other half dozen varieties because of all the add-ins. Still, this is a nice small batch for those nights when you don't want to make 5,000 cookies and eat them all. Right?

// RELATED RECIPES

Half Dozen Chocolate Chippers
Half Dozen Brownie Cookies
Half Dozen Peanut Butter Cookies
Half Dozen GF Chocolate Chippers
Chocolate + Peanut Butter Cookies Mashup
Crazy Layer Bars, Made Healthier

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Weekend Things + Cookies

I'm SO excited about these cookies. Obviously inspired by many recipes on Pinterest, but really something I've been meaning to do for a long while anyway. Ever since I made the PPK's Chocolate-Peanut Butter pillows.

Commence drooling . . .

// Chocolate + Peanut Butter Cookie Mashup //

1/2 Dozen Brownie Cookies + 1/2 Dozen Peanut Butter Cookies + choc. chips.

Refrigerate doughs 30 minutes, scoop 1 TBSP/each, roll+ smash together, bake 10-13 min.
Makes about 10 good-sized cookies.

// Photography eCourse //

Are you looking to improve your food photography? Maybe get some fresh ideas?

One of our favorite sites -- MINIMALIST BAKER -- is hosting an awesome eCourse.

// Life-Changing Loaf //

This gluten-free all-seed bread is as healthy as it is gorgeous.

Seriously, you have to see it + check out beautiful site My New Roots.

// Little House in the Suburbs //

Backyard farming and home skills for self-sufficient living.

I picked up a copy this week, so far it's super fun to read/look at!

// DIY Makeup Remover //

Last week I focused on how I want to be more chemical-free.

And what better way than to start with my face? Just Aloe Vera Juice + EVOO.

// Loose, Long Skirts & Lace // 

I went a little pin-happy with fashion for myself this week.

May have indulged in a deeply discounted, last-season frock by Ace & Jig.

// Barre X-Training //

I'm a former ballet dancer. Nearest Barre class is like 3-hour drive.

So, I got Xtend Barre: Lean & Chiseled and am considering a few of these others.

// Roasted Pepper + Onion Salad w/ Blue Cheese //

Add this to the list of great pepper recipes from across the web.

And if you haven't, check out this week's Food for Runners: P-E-P-P-E-R-S.

// Wood Pallet Walls //

I know they're old news, but I want one. Any of you DIYed this project?

We've been clearing out the clutter, but I think it would jazz the place up.

// Safety Not Guaranteed //

We didn't watch much this week besides this movie. Eh. It was OK.

I'm up for suggestions.

// Eating Disorder Week //

Runner's World's piece on disordered eating + runners.

If you or someone you love struggles with an ED, there's support + help.

You can also browse our Healthy Living Stories for inspiration.

And here's what you may have missed on Writing Chapter Three.



Have a great weekend!

Psst: You can check out more Weekend Things here + here + here + here + here. 

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Half Dozen Chocolate Chippers

For two people, a standard recipe's yield of 24+ cookies is too many. Cutting it in half doesn't help much. I've seen down-and-dirty recipes for just two, but that's too few. Sometimes you need s.i.x -- a solid half dozen -- to split.

Five for me.
One for Stephen.
Or something like that.

Anyway, with this recipe, what you see is what you get . . . 

HALF DOZEN CHOCOLATE CHIPPERS
* Vegan recipe

What you'll need . . . 

• 1/4 cup Earth Balance
• 1/4 cup brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground flax meal
• 1 tablespoon water
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• Pinch salt
• Handful or two chocolate chips

Method . . . 

1. Preheat your oven to 350 degrees F. Lightly spritz a baking pan with some olive oil or grease with a bit of Earth Balance.
2. In the bowl of an electric mixer, use the paddle attachment to cream the Earth Balance and sugar together. Add in the vanilla, flax meal, and water. Mix until fluffy.
3. Then add in the flour, salt, and chocolate chips. Mix until just combined.
4. Scoop heaping tablespoons of dough onto the cookie sheet and flatten with your palm. If you have leftover dough, eat it or evenly distribute.
5. Bake for 8 to 10 minutes, until golden on top. Let cool before devouring.

Serve with a cold glass of almond milk. Consider adding chopped walnuts. And whatever you do, please don't hate me for contributing to your evening baking habit. It's good practice, I tell you. Really.

If you're getting sick of all the bread and cookie recipes (it is January, after all, the month of sugar/carbohydrate abstinence, I know, I know)  -- you're in luck. This week I'll give you recipes for a vibrant, veggie-heavy crockpot soup + super healthy green waffles, 2 ways.

Pssst: Got a case of cabin fever? Check out Ada's indoor petting zoo on Writing Chapter Three.

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Maple-Almond Cookies

These cookies are the perfect treat to transition from summer to fall. They only require six ingredients. Clean-up, as a result, is minimal. And they're vegan, however you may substitute butter for the Earth Balance and achieve equally delicious results.

I made these cookies specifically for Stephen. I love how simple they are, and I knew that would be a major feature he would appreciate. So, the naked cookies are what he enjoyed.

For myself, I added candy corn.


MAPLE-ALMOND COOKIES

What you'll need . . .

• 1/2 cup Earth Balance
• 1/4 cup plus 2 tablespoons maple syrup
• 1-1/4 (to 1-1/2) cups whole wheat flour
• 1 teaspoon vanilla extract
• 1/2 cup processed almonds (instructions below)
• Pinch of salt

Method . . .

1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. In the bowl of an electric mixer, whip together the Earth Balance and maple syrup on high. Until fluffy.
3. Take 1/2 cup of whole, unsalted almond and pulse them several times in a food processor until well chopped (but not nearly as fine as almond meal).
4. Add these almonds, the wheat flour, and salt to the butter-syrup mixture.
5. Dough should be moist, but not wet. So, if you need to add more flour, do so in 1-tablespoon amounts.
6. Scoop heaping tablespoon amounts of dough into your palm, roll, and flatten with your palm. Place on cookie sheet. I got away with doing just one sheet this way, as they don't need room to rise.
7. Bake for 12 to 15 minutes, until edges are lightly browned.
8. Optional: While cookies are still warm, top each of them with a piece of candy corn.

Yeah. Fall is definitely coming. It's our favorite season, and I can't wait to indulge in all the cider, apples, and pumpkin my body can handle. And now that I'm 28 weeks pregnant, we're realizing fall is also the season when we'll get to meet our little girl.

Read all about it today on (never home)maker, baby!

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Happy Holidays! (And Tech Difficulties)

Hey, everyone! Here's our official holiday shout-out. A card, if you will. We have been trying to upload photos for a couple guest posts (more cookies of x-mas). But the internet is being wicked, WICKED slow. Plus, the sun's out . . . and I have photos I want to shoot.

So, we'll post them A.S.A.P. In the meantime, enjoy the other cookies in the celebration. And go ENJOY yourself. Get offline. Disconnect. Spend time with your families/friends.

We'll be back before you know it!

12 COOKIES OF X-MAS

• Day 1 (Salted Cornmeal Sugar Cookies)
• Day 2 (Mexican Hot Chocolate Chippers)
• Day 3 (Festivus Bars)
• Day 4 (Julie's Chocolate Chai Tea Cakes)
• Day 5 (Chocolate Chunk Oaties)
• Day 6 (Fudge-Topped Chai Bars)
• Day 7 (Clove-Spiced Shortbread)
• Day 8 (Nicole's Double Chocolate Almond Biscotti)
• Day 9 (Nightcap Fudge)
• Day 10 (Pumpkin Snickerdoodles)
• Day 11 (Ryan's Sparkled Ginger Cookies)

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mis·cel·la·ne·ous

Dressing for cold weather running can take more effort than the run itself! We've covered it before (How to Suit Up to Set Out), but what it means is some serious layers. Especially now, I find it annoying to have to pile on the spandex -- my knee is still temperamental and my runs have been OK at best.

UGH.

Regardless, I take the time to try. The temps are in the teens and 20s now, sometimes lower. The flakes is flying like crazy. It's super dark outside. But I still live for those moments when my body allows me to run. Even in the ice and snow, I'm out there, slogging along.

I bundle up. And bundle up some more.

I stretch in the ways the PT has instructed me to.



I roll out with The Stick to keep my IT-band happy.


When it doesn't work out, it's OK. I'm starting to enjoy my cross training. For example, this morning I woke up and cranked out an intense sweat session on our spinner bike. And episode of Teen Mom and 45 minutes later . . . I finished up and felt fantastic.

This evening, Stephen and I are headed to the gym to "compete" in the Y's "triathlon." A lot of quotation marks going on here. I write "compete" because the recording of time is on the honor system. I write "triathlon" because it's only 15 minutes of swimming, 15 minutes of indoor biking, and 15 minutes on the treadmill.

DIY RECYCLED GARLAND:

We got a couple emails that said the DIY garland we posted a tutorial for the other day was cool, but difficult to actually see in finished form.

Light box to the rescue!




NEW STUFF ON (never home)maker:

• If you didn't catch this morning's post, we've added a new commenting feature! Now we can reply to your comments individually. We're psyched about this new gizmo because we've hated our old-school way of responding. So inefficient and impersonal. Anyway, we'd love for you to try it out! Just hop onto neverhomemaker.com and leave us a note!
• We added a new link to the top bar called LIFE. If you click on it, you'll be transported to a page with our top posts that don't fit into the running and recipes. Some fun stuff in there, so be sure to check it out!
• We also added a Frequently Asked Questions page last week. There, you'll find all the posts we've done in response to reader questions -- as well as instructions on how you can submit your own!
• And don't forget: Next week is all about c.o.o.k.i.e.s!!! We're posting 12 of our new favorite holiday dessert recipes. To the tune of the Twelve Days of X-Mas, of course. (Sneak Preview!)

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Cookies for Breakfast

As is usual, I read Ashley's blog first thing this morning and was greeted by pure deliciousness. She declares herself more of a vanilla girl, next to an image of some awesome chocolate grahams in chocolate oats. Are you salivating yet? I am. Well, we also have a chocolate and oat recipe for you today.

Guess great minds think alike!


I made these double chocolate chippers on Thanksgiving morning. And, unlike Ashley's healthier way to enjoy her AM chocolate, I ate these cookies for breakfast. To be fair, we had a drive ahead of us, so I figured I deserved a treat. It happens! My decision to include Scottish oats versus rolled or steel-cut wasn't necessarily some masterful, well-thought out process. We ran out of rolled oats . . . and I'd been meaning to give the Scotties a try.

Glad I did, because they put a twist on the usual oatmeal cookie. Create a denser texture. A richer experience, really. Yes, we took them with us to Thanksgiving dinner, but it was so incredibly difficult to not eat them all before getting to my grandparents' house!


This recipe makes 2 dozen small cookies. So, if you have an event and need more than that, just double all ingredient amounts.

DOUBLE CHOCOLATE SCOTTISH CHIPPERS
(NEW: printer-friendly version!!!)

What you'll need . . .

• 1/2 cup whole wheat flour
• 2 tablespoons all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup Earth Balance (or 1 stick of unsalted butter)
• 1/2 cup dark brown sugar
• 1/4 cup Sugar in the Raw (or other granulated type)
• 1/2 teaspoon vanilla extract
• 1 tablespoon Bob's Red Mill egg replacer plus 3 tablespoons water (or 1 egg)
• 1 cup chocolate chips
• 1 cup Scottish Oatmeal (I used Bob's Red Mill -- uncooked)
• 1/2 cup unsweetened coconut flakes

Method . . .

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flours, cocoa powder, baking soda, and salt.
3. The the bowl on an electric mixer, cream together the butter/Earth Balance, sugars, vanilla extract. Cream for five minutes on high speed with a paddle attachment.
4. Then add in the egg replacer (just whisk it with the water before adding in). Do this for like 3 minutes on high speed.
5. Then pour in your dry ingredients and mix until just combined.
6. Toss in the chocolate chips, oatmeal (though, you can use rolled oats, too. The Scottish oatmeal just gives the cooking a new, interesting texture), and coconut flakes.
7. Drop heaping tablespoons of dough onto your prepared cookie sheet. Flatten slightly with the palm of your hand before baking.
8. Cooking are done after 9 to 10 minutes. The edges will be firm and the cookie will look slightly browned (it's hard to tell because they are chocolate-chocolate).
9. Let cook for 5 minutes before removing from baking sheet. Then turn onto a wire rack.

You can get Scottish oatmeal at most stores that carry Bob's Red Mill products. For us, this includes Wegmans and some local health food joints. For you, this may include Whole Foods and even ordering online. Well worth the extra effort!

Thanks so much for all your lovely comments on my post about running again. I was also happy to see that Emily (The Front Burner) is feeling a tad bit better after her accident a couple months ago, too. Many others of you revealed that you're currently suffering with injury. 'Tis the season, I guess. We've got a new post in the works about making the most of winter training as a way of active healing. Even if you aren't injured, it'll be a great read!

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Mapled Matcha-Sunflower Seedsters

When Mighty Leaf sent me some of their teas to sample, they also sent me a packet of matcha powder. To be entirely honest, I had never even heard of matcha powder powder before.

So, I set it aside . . . utterly confused, unsure what to do with it.


What is matcha? Well, it's green tea powder used for drinking as tea or as an ingredient in recipes. It's rich in nutrients, amino acids, antioxidants, fiber and chlorophyll, among other good-for-you things.

Ever since, I've been trying to think of a fun, tasty way to use it. I found all sorts of recipes online -- even this amazing matcha-marbled pound cake. Ultimately, though, I opted to create my own matchapiece (Hahah? OK. I'm a dork!).


I'm also taking part in Heather's (Hangry Pants) Macaroon Monday. It's this great idea she came up with to get us all out of our comfort zones in the kitchen -- to try something new. Heather made these amazing French macarons. They turned out great -- and look pretty intimidating!

For me, "something new" in the kitchen is baking with matcha AND making a cookie that doesn't include chocolate and/or peanut butter. It was difficult, and I had absolutely no idea how they'd turn out. Stephen liked them so much, though, that I had to make a second batch.


MAPLED MATCHA-SUNFLOWER SEEDSTERS

What you'll need . . .

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon coarse Kosher salt
• 2 teaspoons matcha powder
• 1/2 cup canola oil
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 cup brown sugar
• 1 cup raw sunflower seeds

Method . . .

1. Preheat your oven to 350 degrees F. Line a pan with parchment paper. Set aside.
2. In a large bowl, whisk together the flours, baking soda, salt, and matcha powder.
3. In a smaller bowl, whisk together the oil, maple syrup, almond milk, and sugar.
4. Pour the wet ingredients into the dry and mix until incorporated. Stir in the sunflower seeds.
5. Spoon tablespoon- sized amounts of dough onto the cookie sheet and flatten slightly with the palm of your hand. (They will expand somewhat during baking, so keep about 1-1/2 inches between cookies.)
6. Bake for 10 minutes or until the cookies are lightly browned (but not too brown, you don't want to ruin the gorgeous green color!).
7. Let cool on the sheet for 5 minutes. Then remove and finish cooling on a wire rack. Store for a week in an air-tight container (we like ours in the fridge!).

This recipe makes 24 cookies (if you abide by the 1 tablespoon of dough per cookie instructions). I made a half batch at first, but these will disappear faster than you'd think. Plus, you'll want to send 'em to your friends.

They are THAT good.


(Also good: The quinoa-coriander ginger snaps you see in some of the photos. That recipe will come SOON.)

How have you experimented in the kitchen recently? Use any new ingredients? Try any new methods? Conquer some crazy recipes? We want to hear it all! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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Funky Black Magic Cookies

Almost sounds like a title Richard would give such a treat. But, no. This quick, vegan recipe is all mine. And it's another favorite from the METHOD archives. What you may not know just from looking at them is that they're extremely healthy cookies -- full of oats, blackberries, walnuts. So healthy, in fact, you may just need to make 'em twice.

(Yes. It looks like a lot of ingredients. But suck it up! Here's to your health!)

What you'll need . . .

• 1/2 cup Earth Balance (or other butter sub.)
• 1 cup dark brown sugar
• 1/4 cup applesauce
• 1-1/2 teaspoon ginger powder
• 1/4 cup orange juice
• 1 cup wheat pastry flour
• 3 tablespoons dark cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups rolled oats
• 1/3 cup crushed walnuts
• 1/3 cup frozen blackberries

Method . . .

1. Preheat oven to 350 degrees F.
2. In the bowl of an electric mixer, cream together Earth Balance (or other butter sub.) and brown sugar until fluffy.
3. Add applesauce, ginger powder, and orange juice -- beat until well combined.
4. In another bowl, whisk together the wheat pastry flour, cocoa powder, cocoa powder, baking powder, baking soda, and salt.
5. Add dry ingredients to wet -- mix until well combined.
6. Add oats 1/2 cup at a time while mixing on low speed.
7. Mix in crushed walnuts and frozen blackberries. You may wish to run the blackberries through a food processor to make the pieces a bit smaller (or not).
8. On a baking sheet (preferably prepared with a piece of wax paper) drop heaping tablespoons of dough 2 inches apart.
9. Bake for 12 to 14 minutes -- rotating pan halfway through.
10. Cool and enjoy!

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Holiday Cookie Fest: Free eBook

I have a gift for you all in celebration of (never home)maker reaching 100 subscribers! Introducing the 1st edition of the Holiday Cookie Fest eBook. This free online publication (written by us with tasty photos, also by us) includes five of our most favorite holiday cookie recipes -- many of which are vegan or provide substitutions -- that are sure to please any crowd.

What's inside? You'll just have to see for yourself! You may view & download the PDF here by clicking on the title below . . . or you may visit Lulu and then click download (they gave it a super plain-text cover -- so don't take that to be an indication of what's really inside).

(never home)maker: holiday cookie fest (PDF - 2.76 MB)

Again -- it's free. Our gift to you for all your blog love! And you can feel free to pass it on -- It might make a great present for a friend if you're looking for ways to save money this holiday season.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter to be the first to know what the (never home)makers are up to. And we’ll love you forever <3

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