Have you ever wanted something so bad? And no, I don’t mean like a really good cookie that you had to have. Though, this is a really good cookie you will have to have!
In my case, I am referring to food photography. I want it so bad, but it just doesn’t happen overnight. It takes time, practice and patience – something I struggle with in many areas.
For as long as I can remember, after I graduated from the CIA and I started working in restaurants, I just felt like I made a dish and it was gone. I yearned for more. Food photography leaves a little piece of you on the image and it tells a story. While I am nowhere near where I want to be, I have gotten a lot better over time – and that is something to be proud of.
I hope to continue to work on this passion of mine so I can share it with you and hopefully make you drool with my food photos. So much so, that you’ll want to go make it yourself.
Speaking of which, go ahead and make these delicious and chewy cookies, I promise they won’t disappoint. (They just happen to be gluten-free!)
- 1 stick of butter
- ½ cup granulated sugar
- ¾ cup pure maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups almond flour
- 2 teaspoons ground flax seed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups old fashioned oats
- ½ cup white chocolate chips
- ½ cup dried cranberries
- Heat the oven to 350F. In large bowl, whip the butter, sugar and maple syrup until fully combined.
- Add in both eggs, vanilla, salt, cinnamon and continue mixing well.
- Next, add almond flour, and baking soda and with a rubber spatula, mix well until all is combined, and not lumpy - but do not over mix.
- Add oats and mix well and then fold in the dried cranberries and white chocolate chips.
- Place 1 tablespoon of the cookie batter on a cookie sheet (no greasing necessary)
- Bake at 350F for approximately 15-20 minutes or until golden brown and crispy around the edges,
- Allow them to cool on a wire rack, and they will come together as they cool.