What these cookies ARE, is freakin' tasty. And anyway, I don't entirely believe that whole foods are "healthy" in and of themselves (although some foods obviously have higher nutritional value than others, and personally I'm mostly a fan of plant-based diets). It's our relationship to food that matters most. Disordered eating stems from a lack of awareness of what we're putting in our bodies; it also stems from a hyper-awareness of what we're putting into our bodies. I don't care what the Canada Food Guide tells you—physical health is not derived by simply balancing caloric intake against expenditure, or following some magical formula of vitamins and minerals, protein, fat, and carbohydrates. Holistic health stems from a full accounting of what you eat, and how you eat, and how you feel about how you eat.
These cookies were made with organic ingredients. I looked for local/fair-trade/ethical production where relevant. I avoided white sugar, which ranks at the bottom of the nutritional-value scale and is possibly the worst thing you can put into your body. I know, these cookies are still extremely high fat (and not at all plant-based). But I also know that making them, eating them, and sharing them were acts of creative joy. If that isn't healthy for my heart, I don't know what is.
So go forth and bake! Invite some helping hands. Or bring your favorite playlist and make a cozy space in the kitchen for some sweet alone time.
Eat. (Maybe not too many at once.) Taste. Savour.
SALTED BROWN SUGAR COOKIES
14 tablespoons unsalted butter
1 3/4 cups sucanat
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
coarse sea salt
Heat 10 tablespoons of the butter in a pan over medium-high heat until it turns a dark golden-brown and smells nutty (about 2 to 3 minutes). Transfer the browned butter to a large bowl and stir the rest of the butter into the hot butter until it melts. Let cool.
Preheat oven to 350°F. Mix flour, baking soda, and baking powder in a medium-sized bowl, set aside. Stir sucanat and fine sea salt into cooled butter until there are no lumps. Add egg, yolk, and vanilla and mix well, then add flour mixture and stir until just combined. Roll dough into 1 1/2 inch balls. Pour coarse sea salt into a shallow dish, dip each ball in salt to lightly coat. Place balls about 2 inches apart on parchment lined baking sheets. Gently press a shallow thumbprint into each cookie. Bake until cookies are puffy and lightly browned, about 12-14 minutes, rotating baking sheets halfway through. (The cookies will seem underdone. DO NOT OVERBAKE.) Cool on sheet for about 5 minutes and then transfer to a rack to cool.
Makes 24 Cookies.