AUSSIE COOKIES IN BRUT
Personal reveal: Arnott’s cookies from Australia (made with wheat flour) don’t make me sick. We bought six different types of Arnott’s at World Market in Spokane to serve at some of our book launch events (alongside St. Michelle Brut—perfect accompaniment, and perfect after-launch-back-home-on-the-sofa-with-the-leftovers dunking medium). People (including Phil) were pretty well swooning over them, even breaking diets to give them a try and not limiting themselves to just one. Those open cookie packages were hard to live with. Reports on Arnott cookies’ delectability had come straight from several Australian transplants to our region (“Crowns! I’m telling you Crowns are the bomb!”), and the reactions of book launch attendees were so convincing (moans, eyeball rolling, vows to walk extra miles the next day) that I decided it might be worth a day of suffering just to give them a try.
I had been told by international friends who travel regularly that the only place they can’t eat bread is in the U.S. I’d been told by those same people that gluten intolerance and gluten sensitivity is an American disease. American friends with gluten intolerance have told me that once they leave the country, eating bread is the first thing they do.
Hmm. No point in getting into my theories here. I’ve said it all before in Blue Moon Vegan and Blue Moon Vegetarian.
I can’t guarantee these fantastic treats won’t make anyone else sick, especially if you have celiac disease, but for me, with run-of-the-mill glucose intolerance, I’m happy to report that I can eat this brand of cookies. I might be side-stepping my usual vegan habits a bit, because some of Arnott’s cookie varieties do contain butter and/or eggs. But. When you haven’t had a truly sinful cookie in more than six years, and you suddenly get to, it’s like the best possible high school reunion. The one where you are the most powerful woman in the room. Who could bypass reporting that?