"The warm spices like ginger, cinnamon, and clove bring me right back to childhood, gobbling as many treats as I could before I'd get caught. Sadly this year, the rest of the Upper West Side seemed to have the same craving, as my neighborhood grocery store was fresh out of the crystalized ginger I needed to make my family recipe. So I pivoted to Alison Roman's Chewy Molasses Cookies."
"See, my go-to holiday cookie, a date ball recipe I published a few years ago on Saveur, gets much of its flavor and crunch from pecans. But like many swaps, ours was nut-free. If you're in a similar scenario, I have a solution: crispy chickpeas. I used the same volume, ½ cup of whole chickpea snacks, then crushed them lightly, and didn't add any other salt to the recipe."
Bon Appétit hosted an annual cookie swap in the Test Kitchen where staff brought homemade treats. Offerings included tea-speckled shortbread, no-mixer peppermint bark cookies, date balls made with crispy chickpeas, a 12-foot sub, and coquito served from a slushy machine. A staffer shared a preference for molasses cookies and adapted to missing crystallized ginger by using Alison Roman's Chewy Molasses Cookies. Another staffer modified a date ball recipe by replacing pecans with crushed whole chickpea snacks to create a nut-free, gluten-free option that retained crunch without added salt. Recipes prioritized accessibility and allergy-friendly swaps.
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