Leipzig was a super lively, cultural,
East Germany's historical city.

I could have chosen many other places

to go to study my Erasmus year:
Milan, Lisbon,  I even passed for Paris, 

but not, I choose  Leipzig for my
fourth-year degree in Political Science.

Leipzig was a key player for the peaceful demonstrations
that brought the East German Government to an end.
Starting every Monday in October 1989 at St.Nicholas Church
became the most prominent mass protest in East Germany.

I was living at a brand new Student Residency, 

not far from the International Universität of Leipzig and,

the Monument to the Battle of the Nations.

Monument to the Battle of the Nations

Literally, I was surrounded mostly 

by French and American students,
a German and a Russian roommate, 

one of the best years
in my life :-)

My neighbor across the corridor was a blonde,

classmate from Aix a Provence
who started a tradition of Breakfast's Parties

on Saturday Mornings, with a display
of his talent as pancake's Chef,

people were arriving for two hours and, 

he was just happily cooking pancakes for everybody,

serving coffee and teas, 
every guest, of course, will bring something:
Nutella, jams, butter, milk, cakes, cookies, 

different kinds of honey, berries, fruits,
specialties from different countries 

as baklavas or Turkish delights.

And from this Breakfast's Parties and, 

my favorite American classmate, Michelle,
comes this vegan/ gluten-free cookies recipe.

Dry Ingredients

- 1 1/2 cups gluten-free oat flour
- 1/2 cup gluten-free rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder soda
- 1/4 teaspoon salt

Wet Ingredients

- 1/4 cup + 2 Tbsp melted coconut oil
- 1/4 cup coconut sugar 
- 1/4 cup maple syrup
- 2 flax eggs ( 2 Tbsp ground flax + 6 Tbsp water, 
                       whisked together, set for 15 minutes)
-1 tsp pure vanilla extract

Optional: 1 cup of vegan chocolate chips

Step 1:
- Preheat oven to 350 F. 

Step 2:

- In a medium bowl, 

baking soda, and salt.

- In a large bowl, whisk together all the wet ingredients: 

Whisk until thoroughly combined and resembles caramel.

-Add the dry ingredients to the wet ingredients. 

Fold in Add-In ingredients: chocolate chips and oats.

- Using a  medium cookie scoop, 

Optionally, press chocolate chips into the tops of the cookies.

-Bake for 8-12 minutes. 

Enjoy!