I'm always lecturing you about cutting out sugar and eating more greens, right? There are so many blogs you could be reading instead, blogs that give you recipes for cheese-laden pastas and bacon-studded scones and chocolate tortes. And yet here you are, learning about whey and sunchokes and making your own pickles. And I love you for that, you sexy thing. While I don't think it's smart to consider food as a reward, I do believe that into every life a little sweet must fall. Especially with the holidays upon us, it's best to have some pragmatic treats on hand that can shield us from the cheese twists and peppermint bark and pecan rolls that will soon materialize at every turn. So here's a recipe for a tasty little biscut that is sugar-free and gluten-free, yes, but also rich and crunchy and packed with flavor. Trust me, that's not the taste of deprivation.
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Not a lot of cookies get baked in this house. What with the chubbiness issue and the gluten factor, desserts, at this point, when they're even offered, tend to run more towards that chia pudding, a refreshing scoop of sorbet, some gussied-up tofu or simply a piece of seasonal fruit. Occasionally, however, the imminent arrival of company or some other deserving event does give rise to a batch. A good gluten-free cookie is almost as elusive as a good man. For a time, our cookie jones was sated by Whole Foods' house brand, which included a chewy ginger-molasses, a rich and crumbly peanut butter and the highly coveted nutmeal-raisin, but for some reason these disappeared from their shelves never to return. The (faux-helpful) staff tried to gaslight me when I asked about them, acting as though these divine confections had never existed. I vowed to G that I would try my hand at my own version of the nutmeal cookie, but so far I have not been true to my word.
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