Espresso laced chocolate chip cookies- gluten-free + vegan.
You knew it was only a matter of time before I'd post another cookie recipe. I love baking cookies- it's painfully obvious. (What the bleep else are you going to do in the desert, stuck out in the middle of sand and pinon with no neighbors to speak of- if you don't count the coyotes and stink bugs, that is?)
That's right. You start thinking about gluten-free flours and raw agave nectar and semi-sweet chocolate chips. You conjure cookie dough in your mind's eye- a richly flavored hearty dough made with buckwheat, millet and quinoa flours. You add a generous dusting of cinnamon. Some strong and hot espresso. Bourbon vanilla.
You taste the dough on your fingers.
This is gonna work, you say out loud. So you write it all down on a slip of paper. You slide a baking sheet into the waiting oven. The kitchen starts to smell like the bakery in Stranger Than Fiction. Warm and spicy and sweet all at once. (What, you don't have Smellavision?)
Your husband walks through the pink stained wooden door. He smiles.
Here, you say, breaking apart a tender, melting biscuit and lifting it to his lips.
Have a cookie.
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