Johnny Miller/Edge Reps
Yield
approximately 48 cookies

Lauren Bush Lauren radiates kindness. It might have something to do with her day job as CEO of FEED, the accessories brand she launched in 2007, which has provided over 100 million meals through its partners on the ground like the World Food Programme, No Kid Hungry, and Feeding America. When she started FEED, Bush Lauren was best known as part of the Bush political dynasty (she’s the niece of George W.), but now the 34-year-old mom of two (she’s married to Ralph Lauren’s son David) is regarded as a mindful entrepreneur (she’s teamed up with the likes of Target, Karlie Kloss, and Milk Bar’s Christina Tosi). “People want to do good and do more with their purchases,” Bush Lauren says from her Brooklyn FEED Shop & Cafe. “It’s rewarding to see how this conscious-consumerism movement has evolved. I’m proud that FEED continues to play a role in that.” 

VIDEO: Table For 2: Lauren Bush Lauren and Lani Halliday

 

To support the cause, Brooklyn-based baker Lani Halliday swung by to collaborate on a holiday cookie recipe, the final product to be tucked into Bush Lauren’s FEED bags for personalized gifts that give back.

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As the stylish founder of Brutus Bakeshop, Halliday is known for her gluten-free custom creations, like the snake-shaped cake she made for, of all things, a wedding. This gluten-free, vegan chocolate chip cookie recipe is equally inventive, featuring unexpected binding agents: miso, a salty fermented paste found in Japanese food, and aquafaba, the liquid you drain from legumes like chickpeas (used in lieu of egg whites). “The recipe is the little black dress of cookies — so versatile,” Halliday explains. “If you need to bake multiple flavors, you can keep mixing things into the dough base, and because it’s gluten-free it’s not going to get overworked.” 

FEED and InStyle came together to create this exclusive holiday tote featuring a limited-edition Cherry Bombe enamel pin. As with every product FEED sells, the number on the back of the bag highlights the number of meals that will be donated when purchased. Each InStyle x FEED bag sold will provide 10 school meals to kids in need across the globe. 

In addition to helping kids stay healthy and focused, school meals also help empower girls. A free lunch gives parents more incentive to send their daughters to school for an education when they otherwise might stay home. 

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available at FEED Projects $28 SHOP NOW

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As the two start rolling out the dough, Bush Lauren sneaks a taste. “When I was little, my favorite part was licking dough off the mixers,” she confesses. They cut out shapes from the flattened mixture with cookie cutters and bake. As the sweet treats cool, they plan out their Royal Icing and sprinkles strategy. The finished product is thin and chewy yet crispy around the edges. In Halliday’s words, “perfect.”

Photographed by Johnny Miller. Sittings editor: Alexis Parente. Hair: Leonardo Manetti. Makeup: Cassandra Garcia.

For more stories like this, pick up the December issue of InStyle, on newsstands and available for digital download now.

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Chewy Miso Chocolate Chip Hazelnut Cookies

How to Make It

1. Pour all the wet ingredients into the bowl of a stand mixer. Using the paddle attachment, mix for 5 minutes at medium speed, scraping the bottom of the bowl as needed.
2. Pour flour, baking powder, and baking soda, in that order, into another big bowl, and whisk thoroughly.
3. Switch the mixer to low speed and slowly add the dry ingredients until everything is combined.
4. Turn off the mixer and remove the dough.
5. Using your hands or a spoon, mix chocolate chips and hazelnuts into dough.
6. Form dough into flat disks about 2 inches thick, wrap tightly in plastic wrap, and chill for 30 minutes before rolling out.(Because the dough contains coconut oil, it requires chilling for the best consistency.)
7. Preheat oven to 325°F.
8. On a lightly floured surface, dust dough with flour and roll out to ¼ inch thick.
9. Re-cover with plastic wrap and chill again for 30 minutes.
10. Remove chilled dough from fridge and cut out desired shapes using cookie cutters.
11. Place cutouts on a parchment-lined baking sheet and bake for 5 minutes.
12. Rotate baking sheet 180 degrees and bake for another 5–7 minutes, until the edges are golden brown.
13. Remove from the oven and allow to cool.
14. Decorate with Royal Icing and the sprinkles of your choice.
15. Allow Royal Icing* to harden and store cookies in airtight container.
*Vegan Vanilla and Chocolate Royal Icing 
½ cup aquafaba
4 cups powdered sugar
1 vanilla extract
1 pinch salt
2 tablespoons cocoa powder
1. In the bowl of a stand mixer, combine the aquafaba and vanilla and beat on medium speed until foamy.
2. Turn the speed to low, add the sugar and mix until the mixture is shiny.
3. Turn the speed up to high and let the mixer run until the mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
4. Transfer half the vanilla icing to an air-tight container until ready to use, or put into a bowl and cover with plastic wrap, making sure it touches the surface of the icing so a skin doesn’t form.
5. To make the chocolate icing, add the cocoa powder to the remaining half and beat until mixed completely. Store as directed above.

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