Everyone has their individual food preferences. Sometimes the preference is common like chocolate, strawberries, or pizza. Sometimes one person can enjoy things that practically no one likes. Take black licorice, liver, or marzipan, for example. I have a friend who likes frozen french fries, as in frozen wedges of potatoes before they are fried… and she might be upset that I am posting about this. (Don’t worry, Alice. No one will know it’s you since I didn’t mention your name. Oh wait…) To make up for that, there are things that I admit that I like that a lot of people do not, like black coffee
On the flip side, sometimes we can’t stand the taste of foods that everyone else loves. For instance, Alice doesn’t like cheesecake. Then again, I don’t like hazelnuts, and by association, Nutella. I think she’s crazy for not liking cheesecake, she thinks I’m crazy for not liking Nutella, and you must think we are both crazy.
The point is everyone has their own unique tastes. Foodies are having intense debates: vanilla vs chocolate, cake vs pie, soft cookie vs hard cookie, etc. As entertaining (or monotonous) these discussions may be, it all comes down to agreeing to disagree.
So when I presented these soft cookies to my younger brother, with his food preferences in mind, it was more of a formality than an actual taste test.
He examined the cookies and asked what is in them, since if I am asking him to eat a cookie, it is probably healthy. Of course, he was correct.
“Cinnamon and ginger,” I replied. These are two of my favorite spices.
“Oh. I don’t like ginger,” my brother said. But being the good brother that he is, he broke off a crumb and bit into it. His eyes widened. He took another piece.
“Do you like cinnamon,” I asked, completely surprised.
“Debatably,” he said. “I don’t know why, but I like these cookies.”
Therefore, if you don’t like cinnamon or ginger, that is no excuse to skip this recipe. I know this sounds contradictory since these are called Honey Spice Cookies, but you heard this from my not-into-health-food-and-doesn’t-like-ginger-and-debatably-likes-cinnamon brother.
From this scenario, it proves the ridiculousness of the foodie debates. There are compromises and exceptions to every side, like chocolate and vanilla ripple ice cream, preferring some hard cookies and some soft cookies, and cake vs pie can depend on what mood you are in.
Also, tastes change. You might have hated broccoli as a kid, but now you eat it. You might have thought sushi was the nastiest food combination on earth and now it’s your favorite take-out. Caramilk was my favorite candy bar in my childhood, but in high school, I tried it again, and thought, “Oh, this is too sweet.” That was the moment when I realized I have become an adult.
These cookies share a very important lesson with us: Be open-minded.
(But cheesecake, Alice! Seriously?)
Honey Spice Cookies
- 1 cup gluten-free oat flour
- 1 tbsp cinnamon
- 1 tbsp ground ginger
- 1/2 tsp baking soda
- 2 eggs
- 1 tsp coffee dissolved in 1 tbsp of hot water
- 1/2 cup honey
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Mix the dry ingredients. Stir in the wet ingredients until combined.
Drop the dough by the spoonful onto the cookie sheet; the batter will be liquidy. If it is too hard to manage, add another 1/4 cup of oat flour. (Tip: use a wet ice cream scoop for even cookies.)
Bake for 10-12 minutes until golden brown.
Makes approximately 10-12 cookies.