Chocolate-Covered Katie Gingerbread Molasses Cookies

Today I am excited to begin a new series on the Kale Storm! I will be making recipes from blogs and cookbooks and posting photos and a review of them. I think this series will be really fun because most of the food I make comes either from a blog or a cookbook. Many of the reviews I post will be for recipes from the following blogs and cookbooks:


Chocolate-Covered Katie, by Katie Higgins

Oh She Glows, by Angela Liddon

Minimalist Baker, by Dana I-can’t-find-her-last-name


The Vegan Table, by Colleen Patrick-Goudreau

The 30-Day Vegan Challenge, by Colleen Patrick-Goudreau

The Plantpower Way, by Rich Roll and Julie Piatt <—just got this one; I’m so excited!

Chocolate-Covered Katie, by Katie Higgins

The first recipe I’ll review here is the Gingerbread Molasses Cookies, from the Chocolate-Covered Katie Cookbook. Let me tell you, this recipe was really a surprise! I’ve had mixed results with CCK cookie recipes in the past; sometimes they turn out wonderfully (such as the peanut butter cookies in this post) and sometimes they turn out stubbornly crumbly or just un-cookie-like. However, these cookies are great!


They are chewy, soft, dense in just the right way, flavorful, and not too sweet. In the recipe, you may use your choice of brown sugars, and I chose coconut sugar. This was a great idea- coconut sugar adds so much depth of flavor, making the cookies almost reminiscent of salted, spiced caramel. Coconut sugar is also much more nutritious than cane sugar, with a lower place on the glycemic index and many more important minerals.  I used coconut oil for the fat, of which there is only 2.5 tablespoons, and as always I’m glad I did. The cookies spread just the right amount, which is an impressive feat for low-fat cookies.

This recipe makes 15-18 very small cookies. It uses only 2.5 tablespoons of oil, has a gluten-free option, and is whole-grain. The cookies are soy-, nut-, stevia-, and xylitol-free. Each cookie is 50 calories. They are full of delicious warming spices and would be great for the holidays.

Here are a few photos from the process of making the cookies:

I made my own oat flour, but you could easily use store-bought.
This cookie dough was so yummy!
These were the littlest cookie dough balls ever! They were like little baby cookies.
Right out of the oven. Our kitchen smelled pretty amazing at this point.
I think that’s about it for this recipe review! If you have any questions, please let me know in the comments ❤

Homemade Pecan Butter + Funky Hummus

Nut butters – ALL nut butters – are fab. But you know what is MORE fab? Homemade nut butter! Specifically, pecan butter!


^^ that’s the face you make when you find pecans at the farmer’s market.


Look at that deliciousness! It’s seriously so awesome, especially with jelly… on a sandwich. Ok, that was a strange way to phrase “pecan butter and jelly sandwich”. That’s what it is. That’s what I meant. Whatevs, try it, it’s yummy.

Then, we have slightly funky hummus! I made this on a whim because I finished my roasted eggplant hummus. We had about a third of a leftover sweet pototo and some leftover tomato paste, so I just threw those in, along with some smoked paprika and my usual hummus ingredients.


All things considered, I’d say it’s one of my better hummuses… humm-i?

No matter. I like it 🙂