In unsettling moments, one place that always provides sanctuary for me, is in the kitchen. An unexpected turn of events, recently led me down the coast of California to visit my son, who lives in Los Angeles. We spent the day sharing things we enjoy together: a walk around the lake, breakfast at a new restaurant, conversations on life, while also savoring the quiet moments, and spending time in the kitchen baking cookies, naturally.
Late in the afternoon, at the end of our visit, my son offered to bake some keto-friendly chocolate cookies. The smell of baking never fails to improve my mood and on this particular day, it might just bring a little comfort for a tender heart.
Besides I was really curious, eager to find out how my son would turn out a batch of cookies sans sugar, and minus all of the carb-laden ingredients that make cookies delicious. Keto, or ketogenic is a low-carb diet based on eating real foods that offer healthy benefits. The idea intrigued me. A lot.
And I have to admit, there is something really satisfying and comforting, about watching my son embrace the cooking process in his own kitchen, watching him engage in a dialogue with food that unfolds his story. I find myself standing beside the kitchen island filled with awe, when a realization suddenly hit me and I digress for a moment, becoming conscious of a difference that stands out like night and day—- my son’s cooking style is the polar opposite of mine!
Step inside my kitchen and the first thing you’ll notice when I’m preparing a recipe, is that it’s very organized. Every bowl, measuring spoon, and ingredient is lined up and ready to be creamed, mixed, or chopped and sent off to its final destination. I also mentally prepare in advance for the cooking adventure, absorbing myself fully in the process, like a method actor exploring a character. I completely immerse myself in the recipe, dissecting every angle imaginable, as I visualize and breathe my next creation.
My son’s approach to cooking sharply contrasts with mine. A creative thinker, he allows his existential journey through food to be guided by delight in haphazard curiosity and spontaneous improvisation. “What do you think if I combine ghee with butter?” he calmly asks, realizing there’s not enough butter in the refrigerator. Or, “I just found some cocoa powder I can throw in,” he says thrilled by his discovery. “Maybe add a few salted nuts?”
He relies on a recipe like a set of guidelines to forge his own culinary path, rather than a roadmap with constrictive rules. It adds a bit of suspense to the process and also serves as a nice reminder that recipes, like life, can’t always be perfect.
Tasting along the way, his cooking style is more defined by feel rather than exact measurements. None of his ingredients are precisely measured, as he casually scoops the concoction of cookie dough from the bowl onto the baking pan with sheer pleasure and satisfaction. He pops the cookies into the oven, trusting his own intuition and senses to guide him when they will be ready to come out. Like an ear for languages, it’s a talent.
By contrast, I’m one who slavishly counts the seconds with my kitchen timer, in case I get distracted and forget something in the oven. Plus, I like to play by the rules. So many factors go into baking, it’s as much a science as an art. I’ve learned that the smallest alteration in the ingredient or method can completely change the cooking chemistry outcome. Thinking to myself, I begin to wonder about my son’s baking result.
But by the time the sweet smells of chocolate begin to fill the house, I quickly abandon all conventional baking wisdom, and my sense of anticipation is rising from the seductive aromas emanating from the kitchen.
Still warm from the oven, I eagerly reach for a cookie and gently break it apart with my hands. I can’t wait to taste it! I bite into the brownie-like cookie and taste a hint of flaky salt that carries the intensity of the stevia-sweetened dark chocolate chips melting in my mouth. It reminds me of a super moist lava cake dripping in a silky river of chocolate. I find myself eating slowly, savoring the way the sweet and salty flavors ricochet around each other. Each bite makes me want another. I want more —- a lot more.
Although my son and I have very different culinary styles, we share the same philosophy about cooking, and appreciate the meditative sanctuary that our kitchen offers us. The intrinsic value of a dish, the product of a labor of love— is the joy it brings to each other.
Cooking is about engaging in the moment. It meets us wherever we are, like a yoga practice. It opens a path that is within us, like a treasure waiting to be discovered. It is a tactile balm that soothes our heart. It waits to unfold slowly, like a lotus flower blooming. We find stillness and quiet reflection in our kitchen sanctuary. It is a respite, a contemplative temple of food, where we can retreat, when the noise of life becomes distracting.
Double Chocolate Cookies (Keto)
Makes 1 1/2 dozen cookies
Ingredients:
½ cup, plus 2 Tbls unsalted butter, softenened
½ cup, plus 2 Tbls swerve sweetener
2 eggs, room temperature
1 tsp vanilla extract or almond extract
1 ¼ cup almond flour
¼ cup cocoa powder, sifted
1 tsp baking soda
¼ tsp salt
¾ cup stevia sweetened chocolate chips, plus a little more for topping
Flaky sea salt or fleur de sel for sprinkling on top
Directions:
Preheat oven to 350F and line a baking sheet with parchment paper.
In the bowl of a stand mixer, combine softened butter and swerve sweetener until creamy and well-blended.
Beat in the eggs and vanilla extract.
Stir in the almond flour and mix until combined. Add sifted cocoa powder, baking soda, and salt. Mix until combined.
Stir in the chocolate chips. The batter will be sticky.
Using an ice-cream scoop, form tablespoon-sized mounds of dough onto the baking sheets and press the tops down a bit with your fingers, or the back of a spoon. Sprinkle several chocolate chips and a little flaky salt over the top of each cookie.
Place in the preheated oven and bake for 12 minutes.
Remove from the oven and let cool on the baking sheet for about 10 minutes, then transfer to a cooling rack.
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Carrie Fehr 