After honing her skills in Chez Panisse, Claire Ptak opened up a modest bakery in East London that fully delivers on flavor and comfort. I’ve been dreaming of visiting the bakery ever since, sitting outside the bakery, watching the world go by-as one does in Europe. Once I saw these vegan cookies, a stroke of inspiration hit as I immediately dived into a recipe from Claire Ptak’s The Violet Bakery Cookbook.
A lot of her best hits have graced the blogosphere in the past few years, from her incredible Butterscotch Caramel Blondies to her classic Buttermilk Banana Bread. Naturally, I gravitated towards these reliable favorites like everyone else. But, believing in Claire’s foolproof recipes, I ventured past the shiny classics and discovered a hidden gem, a dark horse, if you will: Chocolate Oat Agave Cookies.
It’s easy to brush past a vegan, sugar-free, and potentially gluten-free cookie. My first reaction: Is that even a cookie anymore? I’ll take the blondies, thank you very much. My second reaction: how good can they be, really? I had to satisfy this insatiable drive to experiment on all things foreign and obscure.
These cookies are light on sugar, heavy on time in terms of buying such unfamiliar ingredients. With these cookies, I realize that I’ve barely scratch the surface of the complex world of alternative baking techniques. The laundry list of foreign flours and binders can be daunting, but if you have an afternoon to head over to Whole Foods and buy these flours, I could think of a worse place to start.