Thursday, June 29, 2017

Frazzled is literally the only way I could describe my current emotional state. Gracie's teething process is completely off the charts insane - we're racin to keep up with her runny tummy, nappy rash,  sore ears, grumpy face and crying (so much crying). My niece has been staying with me during the day because of school holidays. 9 year olds and 4 year olds are so different. It seems obvious, but really, they are SO different. I'm not sure I'm ready for a prepubescent daughter. My goodness.

Anyway, I've been feeling like tripe. Tired and uninspired. I have a list as long as War & Peace full of writing work that needs to get done by the end of next week and I haven't even looked at it.

So what does one do when one is feeling a bit like the world is swallowing her whole? Well, one bakes cookies of course!

Today we made these seriously easy and incredibly delicious low carb chocolate chip cookies. I shared a pic on Instagram and got a few requests for the recipe, so I just thought, why not just put it on the blog. So here you go:

Just a little disclaimer, these are probably not bating friendly as I've used honey in them.

You will need: 

1 large egg 
30 ml coconut oil or butter 
60 ml honey 
5 ml vanilla essence 
250 ml almond flour 
125 ml desiccated coconut 
5 ml baking soda 
A pinch of salt 
125 ml chocolate chips or raisins 


  1. Mix the egg, coconut oil, honey and vanilla essence. 
  2. Add the dry ingredients and mix until incorporated. 
  3. Spoon heaped teaspoon sized drops of the dough onto a greased baking sheet. Flatten with the back of the spoon. 
  4. Bake in the oven for 12-15 minutes at 180 degrees Celsius. 
  5. Once cookies are golden, take them out of the oven and place on a cooling rack. 
  6. Once cooled, scoff them up and wash them down with a strong cup of tea  
Share a pic if you make these, I'd love to see how yours turn out.



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