PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, Nicole visits Sweet Freedom Bakery, where head baker Ryan Hatt teaches her how to make delicious (and vegan!) holiday treats. Here’s what you need to make your own batch!
2 ¾ cup brown rice flour
1 ½ cup garbanzo-fava flour
¾ teaspoon baking soda
½ teaspoon cream of tartar
¾ teaspoon sea salt
1 1/4 cup coconut sugar, plus more for sprinkling
1 cup coconut oil (melted)
2 tablespoons vanilla extract
1 cup coconut milk
Jar of fruit puree, we recommend Whole Foods 356 Brand
1. Preheat oven to 375 degrees.
2. Line large baking sheet with parchment paper.
3. Combine the brown rice flour, garbanzo flour, baking soda, cream of tartar and sea salt in a large bowl.
4. In the bowl of a standing mixer fitted with a paddle attachment, combine the coconut sugar, oil and vanilla until well mixed.
5. On low speed, add the flour mixture and milk alternately, a little at a time, until well mixed, about 3 minutes.
6. Using roughly 2-ounce scoops, place dough on the baking sheet, leaving 3 inches between each cookie.
7. Using the back of the scoop, make a deep indentation in the center of each cookie (dipping in water avoids scoop sticking to dough).
8. Fill each indentation with a heaping teaspoon of fruit puree.
9. Sprinkle the edges of the cookies with coconut sugar.
10. Bake for 7 minutes, rotate 180 degrees and then bake for 5 more minutes.