Yesterday not one, not two, but twelve tornadoes hit the Dallas Fort-Worth metroplex. I’m sure many of you by now have seen footage on the news of the dark funnel clouds, the flattened houses, or even the tractor trailers being lifted into the air like feathers. It was a terrifying day for many North Texans and it is truly miraculous that nobody died and so few were injured. My thoughts are with those who were injured by the storm and have lost their homes and businesses.
My day began fairly uneventful. After breakfast, Greg took off to run some errands and I pulled out my camera equipment to photograph these vegan cookies. I had the tv on in the background and overheard a tornado watch had been issued. I didn’t think too much of it, but not knowing where Greg had gone, I texted him to warn him of the possible severe weather. Less than ten minutes later, the tornado watch turned into a warning, and there was news footage of a large tornado ripping through Tarrant County. I told Greg to come home as soon as possible and decided I needed a distraction in the meantime. I began to photograph the cookies sitting on my kitchen table. I took about twelve photos before tornado sirens began to sound at which point I moved to the bathtub to wait for Greg to get home.
When he finally arrived, I had packed a bag and was ready to go to campus with him. Our building is not the best place to be when a tornado hits, so the quick drive to SMU tends to be our first choice. The sky was almost black and sirens sounded all around us. We quickly rushed into the basement of the economics department where there were hundreds of students evacuated to these underground hallways. I distracted myself by editing the cookie photos and reading a book. We stayed in the basement for much of the day, as each hour seemed to bring more sirens and evacuations.
I am so thankful that none of the tornadoes hit our neighbourhood and we were able to go home to our warm beds at the end of the day.
On a happier note, today is my birthday! I plan on eating lots of cookies, cake and spending time with my loved ones. Days like yesterday really make you appreciate what you have.
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ¼ tsp. salt
- ½ tsp. baking soda
- ¼ cup earth balance
- 2 tbsp. olive oil
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 flax egg (1 tbsp. ground flax seeds with 3 tbsp. water)
- 2 tbsp. almond milk
- 1 tsp. vanilla
- 1/3 cup dark chocolate chips
Preheat oven to 375. Line a cookie sheet with parchment paper.
In a medium bowl, sift together all purpose flour, whole wheat flour, salt, and baking soda. Set aside.
Place earth balance and olive oil in a large bowl. Using an electric mixer, whip for about one minute until smooth. Add sugars and continue to blend with the electric mixer for 1-2 minutes until fluffy. Add flax egg, almond milk, and vanilla extract; blend for about 30 seconds until well combined.
Slowly blend the dry mixture into the wet mixture by hand, just until combined. Fold in the chocolate chips.
Cover the bowl with plastic wrap and chill for at least one hour.
Scoop one tablespoon of cookie dough and form into ball. Place on the prepared cookie sheet and lightly press down on the dough to flatten.
Bake for 8-10 minutes until edges begin to brown. Cool for five minutes and then transfer to a cooling rack.
Yield 12 cookies