Last night was one of those nights where it became clear by about 4PM that we wouldn’t be leaving the house for anything, including food, drink, or entertainment. With the outside temps reaching highs in the single digits, it was an evening for some couch time, wine (ok, that was just me), and catching up on reality TV. On last night’s show catch up? Biggest Loser Makeover Week!
What is it about watching Biggest Loser that makes us want to eat fatty food? It started at our old house with roommates that made a Tuesday tradition of brownies (ok, brownie sundaes) while watching these people go thru the agony of an in-person Jillian Michaels workout and sustain daily on the same amount of calories in aforementioned dessert. Needless to say, the minute we hear Alison Sweeney’s voice and Bob’s southern accent, it’s an immediate trigger to want something sweet. I checked the cupboard for what I could make.
If you haven’t noticed, I have a major crush on coarse sea salt. I use it in everything and I think it just brings a savory, simple hint of greatness to any dish. So why not dessert? I’m not much for chocolate chips, so it also adds a bit of texture to an otherwise fairly plain cookie.
There’s nothing too earth shattering about these cookies; as far as the recipe goes, it’s a basic cookie with some of the flour subbed out for cocoa powder, and salt on top.
You should have most the stuff on hand to make them right now.
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 tsp Xanthan Gum
- 1 tsp Vanilla extract
- 1/2 c Melted Butter or margarine
- 1 Egg
- 2/3 c Sugar
- 1 1/2 c The Natural Ginger GF Flour
I’m feeling very self conscious of my bad, bad manicure. I swear I didn’t slam my thumb in a door (although that sounds like something I’d do.)
Add in flour until the dough is a stiff, cookie dough consistency. When it’s well blended, form the dough into disks and place on a nonstick or parchment lined pan. This dough doesn’t spread much, so figure your finished cookie will only be about 30% bigger than the dough you portion out on the pan.
Bake at 375 for 8-11 minutes, until the edges are set and the tops are cracked.
And, as I venture into this world of food photography, I feel like I have to stay real with you guys. I’m still figuring everything out. Like staging. I thought I had it all set up and was super proud of my cookie stack, my salt, my slate cheeseboard background… until the roommate looked over my shoulder and said “Um, why are you taking dirty pictures?”
What? What are you talking ab-… oh. Damnit.