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Italian Nut Cookies

My mother used to make her version of these luscious cookies, loaded with nuts and drizzled with sweet chocolate. My vegan version is delicious, drizzled with dark chocolate and still packed with nutritious nuts.

2 cups whole wheat pastry flour
1/2 cup semolina flour
1/2 teaspoon ground cinnamon
pinch sea salt
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup avocado oil
1/2 cup brown rice syrup
1/2-1 cup almond milk
1/2 cup coarsely chopped pecans
1/4 cup coarsely chopped walnuts
chocolate glaze
1/4 cup almond milk
3 tablespoons Suzanne's Specialties Chocolate Rice Nectar
1 cup non-dairy, grain- sweetened chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment. Whisk together flour, semolina, cinnamon, salt, cocoa powder and baking powder. Mix in oil and rice syrup. Slowly add the almond milk to create a soft, formable dough. Fold in nuts. Using moist hands, form dough into 1-inch spheres and arrange on baking sheet. 

Bake until cookies are just firm, but still slightly soft, 18-20 minutes. Allow to cool for 2-3 minutes on baking sheet. Transfer to a wire rack and cool completely. Make the glaze by placing almond milk and rice syrup in a small saucepan and bringing to a high boil. Pour over chocolate chips and whisk to form a smooth, satin-like glaze. 

Slip a piece of parchment paper under the rack of cookies. Spoon glaze over each one, letting the glaze run over the sides. Allow to stand, undisturbed, until glaze begins to set. Transfer to a serving platter. 

Makes about 24 cookies. 

Note: These cookies will keep, in a sealed container for several days.


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