I think the next time someone asks me what’s so great about blogging, I’m going to say it’s pretty simple: the same things that are great about life.
By that, of course I’ll partly mean the food and partly the beauty and along with that the writing and the opportunities to experience new places and, you know, tons of other things—but mostly?
Mostly I’ll mean the people. And by that, I mean you.
Honestly, I can’t tell you how nice it is, the day right before making a huge leap, to receive dozens and dozens of notifications in your inbox, one right after another, some from friends and some from people you’ve never met, some from people who became friends through this very blog, filled with excitement and advice and encouragement. Thank you guys. Thank you for rejoicing with me.
There were those of you who said you’ve done the same thing, those of you who said you want to, those of you who were just happy to cheer along from your own corner of the world and Internet. I feel sometimes like I say this a lot, but, listen: I appreciate it.
It doesn’t get old to hear encouraging words, to be strengthened, heartened, given a boost. Not to me.
You know what else doesn’t get old? Cookies. Fresh-baked, hot out of the oven, a tray of them waiting for you to help yourself: cookies are one of my favorite things to bake and probably always will be. Maybe that’s why bringing you this new recipe, riddled with finely chopped walnuts and gobs of dark chocolate, feels entirely appropriate today.
I first made them last week and have made them two more times since, during which time I have e-mailed the recipe to friends, mailed a fresh batch to Texas, eaten four or five cookies in one sitting. They’re sturdy and nutty, firm enough for dunking and so delicious you’d never guess they happen to be vegan. The key is the walnuts, chopped so fine in a nut grinder that they form a sort of walnut meal, which creates a texture nothing short of revolutionary, unlike anything I’ve had before.
And also, if you were here, they’re exactly what I’d give you, right after a big hug and one more gushing thank you, from the bottom of my heart.
Two days in: Self-employment is off to a good start, and by that I mean I don’t miss the office and am finding tons of things to do at home, but the whole thing still feels pretty new. More to come!
This blog: One thing I definitely know is I am and will be cooking more, which means we’ll be talking more here! It’s about time.
Spelt Walnut Dark Chocolate Chip Cookies
Adapted from Sweet and Natural
As mentioned above, note that I chopped the walnuts really small in a nut grinder, so that they made almost a walnut meal instead of chopped walnuts, and that made the texture awesome. Definitely would always do it that way.
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup Sucanat
1/2 teaspoon sea salt, plus extra for sprinkling
2/3 cup pure maple syrup
1/2 teaspoon molasses
2 teaspoons vanilla extract
1/2 cup coconut oil
1 3.5-ounce bar of very dark chocolate, chopped into tiny pieces
2/3 cup chopped walnuts
Preheat the oven to 350 F. In a large bowl, mix together the dry ingredients: spelt flour, baking powder, baking soda, Sucanat and sea salt. In a separate bowl, stir together the wet ingredients: maple syrup, molasses, vanilla extract and coconut oil. The coconut oil requires a little extra effort to mix in with the liquids, but it will mush right down. Then, add wet ingredients to dry ingredients and mix until just combined. Add the dark chocolate chips and finely chopped walnuts. Place spoonfuls of batter on cookie sheets (I like to sprinkle a little sea salt on top) and bake for 12 to 15 minutes. Makes 24 cookies.