Happy Wednesday to all!!

It’s another round of “What I Ate Wednesday Tuesday” hosted by the hilariously lovely Jenn over at peasandcrayons.com.


The theme this month is perfect and is all about setting a large goal or a few smaller goals and “Falling” into good habits. If you read my post yesterday, then you know that I have a very big goal that I will be working towards, which will be starting next week. I have decided to start the paleo diet on Sunday the 9th and will keep you guys posted along the way.

Look what I bought and enjoyed this morning!! This just screams Fall to me; too bad the weather isn’t being very cooperative.

I’m really trying to enjoy my oats before the paleo diet starts next week……

And nothing goes with pumpkin coffee like pumpkin pie oats! Click here for the recipe.

Snacks throughout the day that were enjoyed…….

Lunch was a salad and pasta. The salad was made up of spinach, shaved brussel sprouts from TJ’s {it was my first time to try these and I loved them}, tomatoes, broccoli, feta, TJ’s everyday seasoning & greek vinigarette. The pasta dish was a pasta carbonara recipe from the most recent Cooking Light magazine. I’m still trying to decide if it’s blog worthy…..I guess if I have to question it, it’s not. But, it was actually tastier today.

And since I’m going to have to kiss this good-bye next week; I have to get my fill in this week. Plus, the kids and I had to do something after school, but before gymnastics to kill time. Not only did we kill time by grabbing some froyo, but I also picked up a Ranger’s T. At the end of the month, we’ll be making an appearance at the game and everyone in my fam has Ranger gear except me. Well, I had to change that!!

Dinner was leftovers from Sunday night; which were fabulous. Brad grilled Greek Turkey Burgers and I roasted cilantro lime corn and made a Greek couscous to go with the burgers. I will be sharing all three recipes with you very soon.

Dessert was these scrumptious little gems.

Do you remember last week, when I posted the link to eatliverun.com to check out these almond butter cookies? I told you I was going to be making them and maybe with a little less sugar….well that’s just what I did. Madelyn’s teacher’s b-day was on Monday and Madelyn really wanted to bake her some cookies and I really wanted to give these a try, so we got to baking. These turned out better than I expected. I think they’re going to be my new go-to chocolate chip cookie.

Print
0 from 0 votes
Servings:38
Almond Butter Chocolate Chip Oat Cookies
Chewy, hearty, almond buttery, delicious chocolate chip cookies! Kids approved in a BIG way!!
Ingredients
  • 1/4 cup coconut oil room temperature
  • 1/2 cup granulated sugar or xylitol
  • 3/4 cup brown sugar
  • 1 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 3 cups gluten-free oats or old fashioned
  • 1 cup mini chocolate chips I use Enjoy Life brand.
  • 1 cup almond butter
  • 2 eggs
  • 2 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Prepare cookie sheet with parchment paper or nonstick cooking spray.
  2. Cream together the coconut oil, almond butter, granulated sugar (or xylitol) and brown sugar until well blended. Add vanilla extract and eggs. Keep beating until everything is combined.
  3. In another bowl, mix together the oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined. Don't overmix.
  4. Roll small balls of dough and place three inches apart on sheet tray. Do not flatten dough balls. Bake for 10-12 minutes until puffy. Let cool for 5 minutes on sheet tray before transferring to cooling rack to cool completely.
Author: Kim Lee @kimscravings.com, adapted from Jenna @eatliverun.com

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox! 

 

Did you have anything especially yummy yesterday?

What’s your favorite kind of cookie? Mine is snickerdoodles, but I’m not too picky when it comes to cookies!