Thick, syrupy balsamic reduction. Like made from VINEGAR. On a cookie. In front of you, on THE SCREEN.
You’re confused. I can sense your little eyeballs peering at me, wondering what on earth I have gotten myself up to now.
Well, peeps. One can only describe these buttery-but-OH-SNAP-no-butter soft and melty little bites of VEGAN ANDANDAND PALEO cookie goodness as the ULTIMATE of savory-sweet PERFECTION. Not even one OUNCE of exaggeration guys. I did not think that my inner cookie-monster-esque heart would SING ballads after tasting VINEGAR on top of a COOKIE.
But, it happened. I won’t share the ballad with you. You know, just in case I release the album “Taylor’s Greatest Hit” one day. Gotta watch out for MYSELF YO’.
Well, at least sometimes. I mostly watching out for YOU today because I baked cookies SPECIFICALLY with YOU in mind. And then I added crunchy pistachios and chewy, sweet dried cranberries. You know, for my texture-freak self that seems to dominate EVERY.SINGLE.RECIPE that I’ve ever created that exists on the face of planet EARTH.
Can’t stop obsessively texturing all the food. And, yes, texturing is now a verb.
Or do you? Do you REALLY understand the magic that happens when you beat creamy coconut oil with smooth agave and then stir in the a few handfuls of COLOR-PRETTY-I-LIKE-IT-LOTS in the form of nuts and berries, and then roll all o’ that into adorable, round balls of cookie-cuteness, only to DRIZZLE them with tangy-sweet balsamic reduction.
Commence delicious overload in 3…2…1..GOGOGOGOGO.
Actually wait. I’ll calm down for 2 seconds to preemptively calm YOU down. This is how it’s going to happen: Excited little you is going to RUN FAST into the kitchen to get your cookie jam on. You’ll start beating up the agave and coconut oil like it AIN’T NO THANG. YOU GOT THIS.
BUT THEN. You’ll stir in the coconut flour, feeling pretty proud of the delicious work you’re doing….only to have it turn from proud à WHAT HAVE I DONE WITH MY LIFE, when the dough is SUPER soft and totally NOT ROLLABLE AT ALL.
Calm down Martha Stewart. This is NORMAL. Just scrape that dough onto some saran wrap, wrap it into a flat disc and chill it for 30 MINUTES.
I promise you, when you open that refrigerator door, your cookie dough will be just that: totally solid, easy-to-roll dough. SUCCESS IS IN YOUR FUTURE.
BUT ONLY if you get up RIGHT NOW and continue where we left off:
For the Balsamic Reduction:
For the Cookies:
Le Creuset 3-quart Stainless Steel Saucepan
Cuisinart Stand Mixer
KitchenAid Stand Mixer
Breville Hand Mixer