Mondays. Forever stuck in the shadow of the weekend and arguably most people’s least favorite day of the week. I get it, that alarm beeped when it seemed you had only been sleeping for 10 minutes, there is that to-do list waiting on your desk with this week’s tasks and the ones you left on Friday, and maybe there’s laundry or household chores.
But, what if we reframed the way we saw Monday mornings? Rather than treating it like the stain of weekdays, what if we praised it for being the fresh start that it is?
The word Monday is actually derived from the old english word Monendag, which was a translation from the old latin term dies lunae or day of the moon. For thousands of years, new moons have been revered as a new beginning. With each lunar cycle we are given courage, strength and a new chance to think, create and do. Likewise, you could say that on each Monday we are also given this same chance. Don’t look at Monday’s as a drag, but as another opportunity for a fresh start. Another chance to set a new practice in place, to have a different attitude towards a weekly challenge or to complete a task you’ve been avoiding.
I’m not saying Mondays don’t require a bit more effort, its natural to feel slightly less energized after a full two days of activities, but it may help you get through by looking at it as a gift. The gift of a new start. The gift of another day. Be thankful for the good of the previous week, and don’t dwell on the bad; just look forward to what you can change and accomplish in the days to come.
And one more thing, when you get to the finish line of your Monday, why not celebrate it!?
I love taking some time in the evening to do something relaxing or enjoyable. What better way to wind down on a (rainy here) Monday evening than by making a fresh plate of chocolate chip cookies? Fresh baked cookies is easily one of the most comforting smells, and elicits fond memories of childhood and I don’t believe we ever get too old to enjoy the simple little baked good!
Believe me when I tell you, that start to finish these only take 20 minutes, yes, only 20 minutes, leaving you plenty of time for other things you may have to do. Bonus, they are made with just 8 ingredients and are both vegan and gluten-free. Previously, I’ve used arrowroot in addition to the almond flour when making cookies, but this time I experimented with using only almond flour, for the sake of less ingredients, and was pleasantly surprised by the outcome. I’m not “gluten-free” but I do like to bake this way mostly, because I like that it makes my recipes edible to all.
I also experimented with using a flax egg instead of a real egg, as I’ve been wanting to nail down a completely vegan cookie recipe. Again, the flax egg seemed to bind the cookies together well enough with the caramelization of the sugar. I used coconut sugar for these cookies but you could also use standard sugar, maple syrup or honey instead. Pillowy, soft, chewy, and flavorful. I wouldn’t call something “the baked good recipe I’ve made” unless I really meant it, and boy do I meant with these.
Make these cookies to brighten/celebrate your Monday, or pin the recipe and quadruple the batch the next time you have a party or taking snack to your child’s class. Either way, you’ll want to add this to your cookie arsenal, trust me.
Chewy + Soft Almond Flour Chocolate Chip Cookies (Vegan + Gluten-Free)
- 2 cups almond flour or meal
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 flax egg (1 tbsp flax seed + 2.5 tbsp water)
- 3 tbsp coconut sugar
- 1 tsp pure vanilla extract
- 2 .5 tbsp melted/softened coconut oil
- 1/2 cup chocolate chips or crushed chocolate bar
- Preheat oven to 375 degrees.
- In a small bowl, mix 1 tbsp flax seed and 2.5 tbsp filtered water and let sit for 5 minutes.
- In a mixing bowl, whisk together almond flour, baking soda, and sea salt.
- In a large mixing bowl, cream sugar, vanilla and coconut oil together with a hand mixer, or beat vigorously with a whisk.
- Add the flax mixture to the sugar and coconut oil and beat for 1-2 more minutes.
- Add the flour mixture to the wet ingredients in 3 steps, folding the flour in with rubber scraper each time.
- Mix until all of the flour mixture is absorbed, it may look dry at first, just continue to press the dough together until moistened.
- Add the chocolate chunks.
- Scoop out 1-2 tbsp sized balls of dough and place on a parchment lined baking sheet and lightly press down on the balls of dough to slightly flatten.
- Bake for 8-10 minutes, edges will lightly brown.
- Let cool for 10-15 minutes.
- Store in an airtight container and eat within 1 week.
As always, I appreciate and am grateful for your feedback. Let me know, did you give these try? Did you add or substitute something? If you don’t have time to make these today, pin them for the next rainy afternoon and if you post these to Instagram, be sure to tag @mindingmysoul and #mindingmysouleats so I can show the love!
Thanks for reading, friends!