Mr. Neon has today off. We are about to head out to do 10 miles. Not sure if we will wimp out and head for the longest indoor track in the city. Six laps to a mile! It’s supposed to warm up, but not until much later in the afternoon and we got stuff to do. Chipotle, a little shopping, and Mr. Neon’s Valentine’s Day present. We are going to get his wedding ring sized down. He can’t even wear it anymore because it literally falls off.
I’m back to tracking my calories on My Fitness Pal. Username is neonrunnergirl if anyone is interested in following along. I went over yesterday by 131 calories. Still within my deficit, and it was worth it. This is why I went over…
I finally mastered my Vegan Everything Cookie! They aren’t exactly like the Whole Foods ones. I think they are better. And these aren’t the kind of cookie that you necessarily want to eat right out of the oven. I waited until they had cooled a little. They were soft on the inside, but the outside is slightly crispy. So good.
Here’s the recipe…
Neon Runner Girl’s Everything Vegan Cookie
3 flaxseed eggs (3 Tbsp flaxseed meal + 9 Tbsp warm water)
1 cup non-dairy margarine (I use Earth Balance Soy Free.)
1 cup brown sugar
1/2 cup white sugar
2 tsp vanilla
1 cup unbleached all purpose flour
1 cup white whole wheat flour
1 cup oat flour
1 tsp baking soda
1 tsp salt
1 cup dark chocolate chips
1 cup chopped walnuts
1 cup unsweetened flake coconut
1 cup raisins
In a small bowl, mix the flaxseed meal and the warm water together and set aside. Allow to soak for 8-10 minutes.
In a stand mixer, cream the margarine and sugars together. Add vanilla and flaxseed eggs and mix until well combined.
Add in flours, soda, and salt. Mix until combined and uniform.
Stir in chocolate chips, walnuts, coconut, and raisins with a big spoon or spatula.
Bake at 350 for 12-14 minutes or until lightly golden brown. Allow to cool on cookie sheet for 1-2 minutes before removing. Cool before storing.
Makes about 40 cookies with a medium 1.5 Tbsp cookie scoop.