Claire ptak's kamut, vanilla, and chocolate chip cookies
Cookies
Kamut flour is from the wheat family but, like spelt flour, it has a low gluten content. It has its own unique flavor, with a denser texture than all-purpose flour. I think its subtle nuttiness goes very well with the floral notes of Tahitian vanilla and a good milk chocolate such as Valrhona or Green and Black’s. I also love it with coconut palm sugar, for its tropical notes and less refined flavor. These cookies are best eaten warm, while the chocolate is still melted, with a glass of your favorite milk, be it whole, soy, or almond.
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<br />Reprinted with permission from The Violet Bakery Cookbook, by Claire Ptak, copyright 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
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