New York Times columnist Melissa Clark based her column this week on a cookie recipe from Portland’s LB. Kitchen.

Clark’s popular A Good Appetite column praised the vegan, gluten-free chocolate chip cookie’s “snappy texture and butterscotch flavor.” She’d tried them on a trip to Maine earlier this summer, she wrote, and asked LB. Kitchen for the recipe “the minute I got back home.”

The column gives the recipe, which Clark goes on to praise as “absolute bangers: candy-like and crunchy at the edges from caramelized brown sugar; chewy and dense at the center from a mix of almond and oat flours; and speckled all over with mini chocolate chips.”

Not a baker but still have a hankering for the cookies? Find them at LB. Kitchen and at Rosemont Markets at all locations.

Meanwhile, Ramona’s, a

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