I have said this maybe a million times before. I am. A. Chocolate. Gyal.
Yes.
Dark chocolate, Madagascar vanilla, salted caramel. Rich deep and dark flavour palettes are the things my dreams are made of.
I am not a fan of florals, light things, citrus (sometimes), fruity (sometimes) -- I just...it's not for me. Give me CHOCOLATE!
But I think that I can speak for ALL Canadians -- ALL of them -- when I say that this past week of nice weather has brought about a change in my spirit that I have never felt this time of year. This winter was brutal and beyond and I am absolutely elated to celebrate higher temperatures.
SO in light of that I really buckled down and started to think about new recipes that reflect this. That means it's time to bring about some citrus! Lemon! Orange! Berries! And of course vanilla. Which, despite my chocolate addiction, even I can admit is really quite lovely in it's own right.
I did start with these Vegan Vanilla Bean Donuts. And now onto these cookies...
Over the weekend I actually got to be out in the sun while cleaning the backyard with my brother. A TANLINE -- I exclaimed as I ran into the house. I HAVE A TANLINE!
Later that evening I was inspired to create a new cookie recipe. It's been a while, I figure and I wanted something more seasonally appropriate.
Oh boy oh boy oh boy.
These are a bright and sunny soft-baked cookie dotted with juicy cranberry and sweet white chocolate chips.
The outside of the cookie forms a nice firm barrier to carry around --but the inside is soft and almost fudgy but not in a chocolate way? Like a sweet vanilla brownie..Again...not in a chocolate way!
I guess my description doesn't make much sense. I feel like maybe you should bake these for yourself and see.
Some points:
- Never bake in a hurry. Ever. Srs guys. Don't -- make sure everything you need is measured and laid out before you and nothing should be cold. NOTHING!
- To get things to room temperature quickly you can microwave them in VERY small bursts of 5-10 seconds -- stirring in between (don't scorch it or you'll ruin your precious ingredients)
- ALWAYS zest your lemon THEN juice it. Always!
- Chilling gluten free dough is always best because it helps hydrate the dough and keep it together
- Measure your coconut oil first, then melt it.
- You can skip the lemon but I wouldn't. It adds a little je-ne-sais-quoi only we do know QUOI because QUOI is lemon!
- Drizzle in lemon chocolate if you have any -- it's a divine and bright tough
- Keep cookies in an airtight tin. They store better that way!
- Please read my notes to see my favourite blend of GF flour -- they are most certainly not all created equal!
And also these are SO GOOD! You could have them with breakfast, afternoon tea, bring them to a picnic, throw them into a lunch as special treat or just have them in the evening with tea and refreshments (we Arabs are allll about that late night shai and cookies lol)!
And the recipe is simple -- let's check it out!
And the recipe is simple -- let's check it out!
