This must be love

It is Mothers day! ❤ Here in Australia, I started the morning with an amazing service in church. We had a guest preacher from a church in Miami, and it was so good. I was reminded of how important it is to remember those who find days like this difficult. Some might not have a mum, or are going trough this day without being a mum even tough they want to. I think our church did a very good job at celebrating all woman today. Because we are all so strong no matter what we are going trough, and we need to be reminded of that! Well, all of the girls got a very cute shopping bag each. “This must be love!” Is it not adorable?

My own mum is on the other side of the globe, and for some reason we don’t celebrate mothers day at the same date in Norway. But it is still a day to send her a message and give her a reminder of how much I love her. Days like this make me miss her extra much, but she is actually coming to visit me very, very soon now!

After church I had coffee with my friend, Millie. Then I went home and made some cookies for tomorrow, because we are having a dinner with our core at Millie`s. That will be so nice! I am heading over there in a few minutes to help her set up some decorations as well.

So. This mothers-day I wanted to share a very allergy friendly cookie recipe that shouts of love. It is both gluten and lactose-free, and you can easily make it vegan if you want. Just change the eggs with some of that substitute they sell in bigger food stores. I usually switch the brown sugar with some stevia or other sweeteners if I look for a healthier options. But these ones taste absolutely perfect as they are as well, on this day of celebration. Try it out, beautiful you! XOXO


THIS IS WHAT YOU NEED

1 1/2 cup sunflower oil

4 eggs

3 cups brown sugar

5 cups gluten-free self raising flour

1 tsp salt

2 cups dark chocolate (70% cocoa)


THIS IS WHAT YOU DO

Preheat oven to 375 degrees Fahrenheit.Combine oil, eggs and brown sugar. Whisk it well together. Add gluten-free flour and salt, and stir until you have a smooth dough. Cut the chocolate and add it to the dough. Line a large baking sheet with a sheet of parchment paper. Use a tablespoon to scoop dough, and place dough scoops about 1 inch apart on the baking sheet.

Bake the cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let it all cool down.

❤ Enjoy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s