The Precise Kitchen Elf has a cookie exchange at school tomorrow. He asked if we could make gluten-free, dairy-free, and nut-free cookies to accommodate his friends' allergies. Yes, multiple friends with multiple sensitivities. He perused cookbooks and we decided to adapt chocolate crinkles into something that fit his parameters. I made a version for the class, then added in instant espresso powder and chopped pecans for a version we could enjoy after the kiddos went to bed. Success! Ingredients 1-1/2 C lightly packed organic dark brown sugar 1/2 C olive oil 4 eggs 1 t pure vanilla extract 1 t coffee liqueur 1 C unsweetened cocoa powder 1 T instant espresso powder 2 C gluten-free flour 2 t baking powder 1 t fleur de sel 1/4 C raw pecans, chopped 1/2 C organic powdered sugar (for coating) Procedure Preheat oven to 350 degrees F. Line baking sheet with silicone baking mat or parchment paper. In a medium mixing bowl, whisk toget...