Well I've been on a bit of a cookie kick lately. Probably because I've made them for my teammates a few times now and they've started to expect them when I turn up for training. I also bribe Mark Bell with them so he'll teach me how to powerlift. It seems to be working. He helped me bench press 200lbs over the weekend and made a really nice video about my deadlift. I think he referred to my form as "a dog crapping on a front lawn" you can check it out here: Fixing Ashley Beaver's Deadlift. Other then that my life has been busy with work and training. I've been training at WarriorZ CrossFit in Elk Grove on their Caffeine and Kilos NorCal Regional team. It's been an amazing experience to say the least. The athletes I've had the pleasure of working with are experienced, knowledgeable and a lot of fun to be around. We push each other, coach one anther, and hang out when we're finished. I couldn't ask for a more supportive group of friends to be training with every day. I made these cookies for a BBQ we had last weekend. Considering the fact that they were gone in 2 seconds, I'm gonna say they were liked somewhat. So you'll probably want to make them. Enjoy and happy weekend!

Chocolate chip cranberry n'oatmeal cookies
Prep 15 mins
Cooking 12 mins
Servings 12 cookies
Recipe adapted from the Against All Grain cookbook


  • 1 /4 cup palm shortening
  • 1 egg
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup finely shredded unsweetened coconut
  • 1/3 cup dried cranberries
  • 1/3 cup dark chocolate chips


  1. Preheat oven to 350F
  2. In a bowl beat together the shortening and egg until smooth
  3. Add the honey and vanilla and beat again
  4. In a separate bowl combine the cinnamon, nutmeg, almond flour, coconut flour, baking soda and salt
  5. Slowly pour the dry ingredients into the wet ingredients and continue to blend
  6. Add the shredded coconut, cranberries and chocolate chips and mix until well combined
  7. Line a baking sheet with parchment paper and scoop large spoonfuls of dough onto the sheet, pressing town into flat circles
  8. Bake for 12 to 15 minutes