Nipples of Venus
This racy little cookie is tender, moist and oh, so sensual. They delight all the senses and are topped with just enough chocolate to leave you wanting more.
2 cups whole wheat pastry flour
Generous pinch sea salt
1 teaspoon baking powder
Scant pinch ground cinnamon
1/2 cup unsweetened shredded coconut
1/4 cup avocado oil
1/3 cup brown rice syrup
1 teaspoon pure vanilla extract
Unsweetened vanilla soy, rice or almond milk
1/4 cup unsweetened vanilla soy, rice or almond milk
1 teaspoon brown rice syrup
2/3 cup non-dairy grain-sweetened chocolate chips
18-24 non-dairy grain-sweetened chocolate chips, for garnish
Preheat oven to 350 degrees and line a baking sheet with parchment. Whisk together flour, salt, baking powder and cinnamon. Mix in coconut, oil, rice syrup and vanilla. Slowly add soymilk, mixing to create a soft, moldable dough. Do not over mix.
With moist hands, roll the dough into 1-inch spheres and arrange on the lined baking sheet about an inch apart. Bake until firm but still tender, 15-18 minutes. Remove from oven and immediately transfer to a wire rack to cool completely.
Prepare the glaze by placing soymilk and rice syrup in a small sauce pan and bringing to a high boil. Pour over chocolate chips and whisk to create a smooth, shiny glaze. Using a small spoon, dab a small bit of glaze on the center top of each cookie and press a chocolate chip into the center of the glaze, creating the nipple.
Makes 18-24 cookies.
Note: You will have more chocolate glaze than you will need, but it will keep, refrigerated for a couple of weeks.