*today i have for you a very special guest: my friend julianna. she's going to share the recipe we adapted when i was over at her place in los angeles last weekend. enjoy.*

*photographs by julianna y.

hello, my name is julianna and i run a little lifestyle + fashion blog called bursts of beauty. izzy and i have known each other for a very long time, so when she visited los angeles, it was only appropiate to share a day together. we dined at gracias madre, a wonderful vegan mexican restaurant in west hollywood and sipped on some iced lattes and green juice at alfred coffee. there, i proposed the idea of baking together. when we got back, we did some research and found a great recipe for oatmeal + chocolate cookies and made a few twists.

** flourless almond butter cookies**

2 tbsp flax seeds

5 tbsp water

2/3 cup rolled oats

1 tsp baking soda

3/4 tsp salt

1/2 cup almond butter

1/2 cup peanut butter

2/3 cup turbinado/brown sugar

1 tbsp vanilla extract

1/4 cup almond milk

2/3 cup dark chocolate chips

1/3 cup dried cherries

1/ preheat oven to 350F

2/ whisk together flax seeds and water (this makes 2 vegan eggs)

3/ line a baking sheet w/ parchment paper or non-stick spray of your choice

4/ in medium bowl, combine oats, baking soda, and salt

5/ in another bowl, combine almond butter, peanut butter, sugar, almond milk, vanilla extract, and vegan "eggs". use a handmixer to mix until smooth

6/ pour wet with dry and stir until the mixture becomes like a cookie dough. if too wet, add more oats. if too dry, add more almond milk

7/ stir in chocolate chips + cherries

8/ roll a small amount of dough into a ball shape and place in a row of three on the baking sheet. spread the cookie dough balls out so they won't combine when baked in the oven

9/ bake for 9-11 minutes. let cookies cool before removing from the baking sheet

10/ enjoy!