Loren Brill is about to give Pillsbury and Toll House some serious competition with her break-and-bake cookie dough. Her love for baked goods lead her to a five-year stint as a baker for NYC's iconic cookie makers, Levain. After overcoming cancer at a young age, Loren began to experiment with making cookies that were just as delicious but a bit healthier — made with whole ingredients and nothing white.
Her belief, which we can totally get behind, is that a cookie is still a cookie, whether it's vegan, gluten-free, whatever. It's a treat and should be treated as one. But while you're indulging, why not use the best ingredients available? Today, she lends us one of her favorite, "better cookie" recipes.
I'm on an everlasting quest to recreate classic sweets into extraordinary whole food treats. This cookie is chewy yet chunky, can be made big or small, doesn't have too many ingredients, can be mixed in a standing mixer or by hand in a bowl, and it just so happens to be gluten-free, dairy-free, 100% whole grain, refined sugar free, pleases chocolate and oatmeal lovers, AND is insanely delicious. I hope you enjoy!
Chocolate Oatmeal Chunkers