I have a confession to make: There’s no sweet that satisfies me—or my kids—more than a cookie. I think it’s also safe to say that if a cookie has chocolate in it, even better. And while it’s not all that time-consuming to make cookie dough from scratch, I was no stranger to grabbing my share of cookie dough logs from the refrigerated section of my supermarket—that is, until Isaiah was diagnosed with gluten and dairy intolerance. In that instant, my convenient life practically disappeared.
When I started spotting kids selling boxes of Girl Scout cookies on the streets of Brooklyn, I knew I had to take matters into my own hands and bake gluten-free, dairy-free ones myself. And, I’m so happy I did. Oh, the difference great ingredients make. It had been six long years since Isaiah could bite into a Girl Scout cookie. His favorite kind—Thin Mints—just had to be his again. Oh, what sweet revenge.
It’s fitting that I’m sharing this recipe with you on a Sunday. In Italy, that’s when sweets are celebrated. Growing up, when I lived in Rome, every Sunday was a ritual of going to the local pasticceria with my Neapolitan grandfather, or Nonno as I called him, to pick out a sweet selection of pastries to bring over to my aunt Laura and uncle Fabrizio’s house for lunch.