I’m an unrelenting cookie purist.
Nothing turns me into your local scrooge faster than a chopped up candy cane in a perfectly decadent chocolate chip cookie. This is one of my least favorite things about cookie swaps—the need to guild the lily with five pieces of cookie flare. The second, of course, is that no matter how simple or over-the-top, chances are I won’t be able to eat your cookies.
I’ve lamented my holiday party cookie FOMO here, and talked about Thanksgiving dietary woes here. While I’ve remedied the main elements of the meal by bringing my own gluten-free stuffing and gravy, dessert is usually a sad course, when, if I’m feeling daring, I might go all out and lick some pumpkin off the top of a pie crust. But most of the time, I just shovel some whipped cream in my mouth and call it a holiday.
We’ll be at Charlie’s for Thanksgiving this year, which means I won’t be cooking at all. But on the bright side, it also means I will be eating my weight in gluten-free chocolate chip cookies, which are always on offer to ensure that I will have a happy belly and face full of acne by the end of the weekend.
To get into the Thanksgiving spirit a little early, I decided to whip up a batch of chocolate chip cookies at home that are not only gluten-free, but VEGAN!
The recipe for these vegan chocolate chip cookies is from my friend Michelle Lopez’s new book, Weeknight Baking. It’s a brilliant concept, especially for a remedial baker like myself: Michelle has packed her pages with both quick and accessible projects that take less than 30 minutes and only one bowl, and recipes that are more involved, but can be …