Hungry Haley

it's more than food

Soft Maple Cinnamon and Coconut Tahini Cookies (Vegan)

Cookies, Dessert, Vegan, Whole-WheatHaley Hansen3 Comments

I think I hear the word “mindfulness” nowadays as often as I hear my sweet-tooth call to me. In other words, I hear the word frequently throughout each day. It almost seems, to me, that achieving true mindfulness requires blocking out another’s understanding and implementation of the word. From what I understand, mindfulness requires tuning into the body as it is – a unique individual – in every moment possible.

Soft Maple Cinnamon and Coconut Tahini Cookies (Vegan)

Theme of the past three months of Hungry Haley’s life: Big decisions. Big decisions require and can really only be made via achieving mindfulness. The most recent of these decisions entered my mind as these cookies entered the oven. Thank you, mindfulness, for teaching me how to tune into my body to make said big decisions and how to enjoy every last crumb of the cookie that impeccably reflects life’s subtle sweetness amidst nerve-racking transitions.

Hungry Haley (me, who enjoys third person references) is narrowing this fantabulous blog space I selfishly and shamelessly call my own – I’m focusing on creating for you mainly breakfast and baking recipes. If you’re new here and haven’t yet looked around, do so now. You’ll see that, since I began this blog, I’ve been trying to do it all – nutrition tips, workouts, life and faith posts, and recipes of all types. Welcome to my personality type: do it all, as best you can, whenever you can. Try to be almost perfect and satisfactory for as many needs as possible.

Today, I crashed. A few months ago, I crashed. A week ago, I crashed again.

No – I didn’t actually physically crash. I’m not injured, just exhausted. “Coming to”, if you will, with this decision required – you guessed it – mindfulness. Earlier this morning, I spent a solid two hours flipping back and forth and to and fro and all over the dang place trying to come up with an easy, veggie-loaded, college-friendly, yet appealing-to-those-with-full-size-kitchens recipe. I had one ingredient, but not another. One thing sounded tasty, but impractical according to the above criteria I wanted to meet.

Again, I felt as though I was trying to please the expectations of others.

And then it hit me: what if I just stuck to baking? Most of the time I spend preparing recipes of other types – i.e. main courses, appetizers, sandwiches, etc. – I’m stressed to the point that inhibits my mindfulness-abilities. I can’t enjoy it because I’m too worried about whether or not the final product will taste good and look appealing. But, when I’m baking, I feel none of that.

Soft Maple Cinnamon and Coconut Tahini Cookies (Vegan)

This is freeing in what might sound like such a simple way, but for me, it represents a step towards feeling, accepting, and embracing God’s will for Hungry Haley. It’s a cookie, but it’s more than that. It’s a cookie prepared with bold ingredients – 100% pure maple syrup, Ceylon cinnamon, and Ethiopian tahini (read: the authentic tahini you should be buying) – and yet, the ingredients don’t scream at you letting you know they’ve arrived in your mouth. Rather, they quietly await your recognition and, upon receiving it, welcome you, releasing a comforting sweetness, a warming spice, and an eclectic bitterness.

Gear up for breakfasts and baked goods, with a few savory things here and there when I’m feeling it.

Thanks, friends, for sticking with me through diet changes and career changes and blog changes. Change is scary, but change is good. Cookies are also good.

Makes about 16 cookies

1.5 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. sea salt, plus more for sprinkling
2 flax eggs
1/2 cup maple syrup
1/2 cup tahini
1/2 cup shredded coconut

  1. Preheat oven to 350F and line a baking sheet with parchment paper. 
  2. Whisk together the wet ingredients in a small bowl and the dry ingredients in a medium bowl. Slowly pour the wet into the dry and stir to combine. Add in the coconut and stir again. 
  3. Scoop spoonfuls of dough onto the parchment paper, flattening each scoop gently with a fork and sprinkling with sea salt before transferring to the oven. 
  4. Bake for 12-15 minutes, or until they become a light golden brown. Remove from oven and cool slightly before serving. 
  5. Serve immediately and store leftovers in an airtight container for up to one week. 
  6. Enjoy!
Soft Maple Cinnamon and Coconut Tahini Cookies (Vegan)