All I can say is… I completely blame Cherry Bombe magazine for this post, which is wildly different from my usual style. If you’re just here for the Perfect 10 Cookies recipe without the food photography chatter, simply scroll to the end of the post!
If you’re not familiar with Cherry Bombe, it’s a magazine that “celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between”. I participated as a donor in the magazine’s Kickstarter campaign earlier this year, and I’m completely wild about the finished product: a beautifully-produced inaugural volume packed with recipes, profiles, interviews, little personal touches from famous women in the food scene (I’m not doing the magazine justice at all, simply go and buy a copy immediately). Anyway, supermodel Karlie Kloss is featured on the cover, and the intentionally washed-out style must have entered my subconscious in some way…
…because when an article inside introduced me to Lookbook Cookbook, a recipe site featuring models having fun snacking on vegan baking (I know, something for everyone, right?) an idea began to form…
and I decided that it may be time to up the ante a bit. The models on Lookbook Cookbook all look like they’re having a blast eating vegan pudding, cookies, fudge, tarts, smoothies and mousse (the tag “healthyish” made me laugh) and the overexposed style of the images reminds me of the fashion photographer Terry Richardson. You know, the one who shoots those odd, washed-out ads for Marc Jacobs?
My point is that this treatment of photos is definitely a trend, and after all of these examples one after the other, I thought why not do it Paleo style?
There’s a recipe in Cherry Bombe for Karlie Kloss’ “Perfect 10 Cookies”: gluten-free and vegan already, but everything’s better when it is Paleo too… so an adaption of it is my version of Perfect 10 Cookies. Karlie’s recipe was simple to convert, as it features just 10 ingredients, most of which are already acceptable in a Paleo treat. I swapped shredded coconut for the oats, upped the baking soda instead of adding baking powder, and subbed in arrowroot flour and and maple syrup for the cornstarch and agave, respectively. The results is light, crunchy, crumbly, a perfect 10 in taste (no surprise given the combination of chocolate and coconut flakes, two of my favorite things) and dead simple to make.
When they came out of the oven, instead of photographing the plate of cookies themselves as usual, I decided to go the Cherry Bombe/Lookbook Cookbook/Terry Richardson route and try something very different!
More fun than photographing a simple plate of cookies? It definitely was for me, because consuming a cookie was actually required. You know, for art’s sake!
- 200 grams almond flour
- 100 grams shredded coconut
- 50 grams arrowroot flour
- 3 grams baking soda
- 2 grams salt
- 30 grams slivered almonds
- 120 grams Enjoy Life chocolate chips
- 80 grams olive oil
- 90 grams maple syrup
- 3 grams vanilla extract
- Preheat oven to 350F.
- Combine the dry ingredients in a large mixing bowl. Make a well in the center of the dry ingredients and pour the oil, syrup and vanilla extract together into it.
- Mix well, then form into patties between your palms.
- Place on a cookie sheet 2-3 inches apart (these flatten and spread) and bake in the preheated oven until brown, approximately 20 minutes.
- Even if your usual method isn't to measure ingredients by weight, I encourage you to give it a try. There's something very reassuring about the precision of measuring ingredients by weight in baking.