I’m still taking baby steps, but I’ve been baking gluten-free a bit more. The hot weather is holding me back, but I’ve got a sweet tooth to satisfy. Actually, that’s a weird thing about going gluten-free — my sweet tooth has waned a bit. Long-time friends probably think that’s weird coming from me, but it’s true. This recipe, which is pretty amazing, has to remain a secret for now. It’s one of the perks of my job that I get to try out recipes from unpublished books. It’s also a bummer when I can’t tell you all about them. Be patient, because this one is worth the wait. The texture and flavors are amazing, and I’m happy to say I made a double-batch and stored the extra dough in the freezer so I can whip up more cookies on short notice. If it wasn’t supposed to hit 97 degrees here today, I might be tempted to turn on my oven right now.
I'm Justin Schwartz, an Executive Cookbook Editor for Houghton Mifflin Harcourt. My opinions are my own and have nothing to do with my employer. I'm an occasional food writer and wannabe photographer, and this blog is about what I'm up to these days. I'm the author of Veg Out Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook. You can email me at justin at justinschwartz.com. I'm also on Instagram.
A lot of the books I write about are ones I've edited, so my opinions are very biased. And if I didn't work on the book, someone probably gave it to me for free. So keep that in mind before you take my word for it. Sometimes I just like to give a shout-out to my friends.
- Hey @TalentiGelato please bring back #peppermintbark !!! http://t.co/L6vdkv8mzq 1 week ago
- looking forward to the next @TheFoodstand spotlight event Feb. 23rd! thefoodstand.com/spotlight 1 week ago
- @kitchenfrolic yes, yummy. very crumbly texture which i like because it's hard to find nice textured #gf cookies 2 weeks ago