The New Year is here, have you thought of your resolutions yet?

Sometimes we are afraid to create a New Year’s resolution because that means we are inviting a change into our lives. Change can seem intimidating but to quote Charles Bernard Shaw,

“Progress is impossible without change, and those who cannot change their minds cannot change anything else.”

So rather than look at the New Year anxious about what may come, try to look at it with excitement. You should be excited for all the possibilities a new year can bring. And why not begin with a fresh start?

I’m inviting you to join me in a 21 Day Wellness Challenge beginning January 18th!

So polish off the last of your holiday treats, like the Chocolate Dipped Crescent Cookies I’ve been enjoying (recipe below), and let’s start this new year off refreshed, re-energized and and ready to thrive in 2018!

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Chocolate Dipped Crescent Cookies

Ingredients

• 3/4 cup gluten free oat flour
• 1/3 cup of almonds
• 1/3 cup of hazelnuts
• 1/3 cup of of coconut oil
• 1 tablespoon of almond butter
• 1 Tablespoon of flax meal
• 2 Tablespoons of water
• 30g of xylitol
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• a pinch of salt

Chocolate Dip

• 1/2 cup of your favorite chocolate (my favorite)
• 1/2 cup unsweet shredded coconut

Directions

Scoop flax meal into a small bowl and add filtered water. Let the mixture gel for about 5 minutes.

Add almonds and hazelnuts to a food processor and grind into a fine flour. Be careful not to blend it too long or you’ll wind up with nut butter… though that’s delicious too. Add oats and spices, xylitol to the processor until they also reach a floury consistency.

Stop the processor, and coconut oil, flax egg, and almond butter to your food processor for a couple of seconds. Your batter will come together in the food processor (kind of like a giant ball).

Roll your batter into two logs and cover them with plastic wrap. Chill for at least one hour.

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicon mat.

 Cut each logs into 6-8 pieces and roll each piece into a crescent shape using your hands. Place your crescent shaped pieces of dough on the lined baking sheet and bake cookies for 12-14 minutes or until nicely browned but not burnt. Allow the cookies to cool.

While cookies cool, place shredded coconut in a wide bowl and melt chocolate and coconut oil on the stove top. Next you’ll dip the end of each cookie in melted chocolate, followed by shredded coconut. Place cookies back on parchment lined pan and place in refrigerator until chocolate is firm.

Stored in an air-tight container, the cookies last for about 2 weeks.