If a recipe has a superlative adjective in the title, I raise my eyebrows. Calling something the “best,” “last you’ll ever need,” “fudgiest,” etc., is a matter of opinion.
Crustuli delectamentissimus sunt.
That photo couldn’t be more staged if I tried (and I tried to take a neat photo for once!).
I’ve recently gotten into labeling all folders on my computer, boards on my Pinterest, et aliis in Latin, to force myself to remember Latin vocabulary. I took only two semesters of Latin at Princeton and I regret not continuing with it in my–as a grad student acquaintance called it–“eclectic” course load. (No, I don’t miss being in school.) The pages of this blog will soon be renamed, and I have plans for expanding some resources.
These cookies were originally chocolate chip, but the first time Ownie Mom made them, they were plain, and I made them with tonnes of chunks: oatmeal, raisins, and walnuts. As is my complaint with any fruit-containing baked good, if there’s fruit, why do you need a lot of fat and sugar? This recipe had coconut sugar in it from the get-go (amazing), so I changed the procedure to involve a blender, since coconut sugar works best when powdered, in my experience.
I’ve also made more straightforward banana cookies in the past; the below cookies are more drop-cakey.
Modified from “Best Banana and Chocolate Chip Cookies” in Gluten-Free Vegan Comfort Food by Susan O’Brien
- 1/4 cup warm water
- 1/4 cup ground flaxseed
- 3/4 cup coconut sugar (I used a mix of coconut and organic cane sugar)
- 2 medium ripe bananas
- scant 1/2 cup vegan margarine or coconut oil, melted
- 1 teaspoon vanilla
- 1 1/4 cup sorghum flour
- 1 cup GF oat flour
- 1/4 cup tapioca starch (for high altitude)
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1-3 cups of chunks: GF rolled oats, walnut halves, chocolate chips, raisins…
- Preheat the oven to 350 degrees Fahrenheit
- Line two baking sheets with parchment or Silpats and set aside.
- In a blender, blitz together water, ground flaxseed, sugar, bananas, melted margarine, and vanilla until liquid.
- In the bowl of a stand mixer, sift then whisk together the flours, xanthan gum, baking powder, baking soda, cinnamon, and salt.
- With the stand mixer running, add the liquid mixture and stir until combined.
- Stir in the chunks until evenly distributed.
- With a tablespoon cookie scoop, transfer dough to prepared cookie sheets. They will spread a little.
- Bake for 15-17 minutes or until cookies spring back when touched in the centre.
- Remove from the oven and cool on the sheets for five minutes before removing to a rack to cool completely.
I am 100 percent certain the ancient Romans did not eat cookies like these.