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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