Chocolate Passion Drops - Series 6

What You'll Need
1 1/3 cups whole wheat pastry flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
18 teaspoons chili powder
3/4 teaspoon ground cinnamon
3/4 cup light olive oil
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
2 tablespoons vanilla soy milk
1/2 cup non-dairy chocolate chips

chocolate coconut topping
3 tablespoons soy milk
1 tablespoon brown rice syrup
1 cup non-dairy chocolate chips
1/4 cup unsweetened shredded coconut

Instructions
Preheat oven to 350 degrees and line two baking sheets with parchment paper. Combine the dry ingredients in a mixing bowl and whisk to blend. Stir in the oil, rice syrup, and the vanilla. Slowly add enough soymilk to make a soft moldable dough.
Roll the dough into 1 inch balls. Place on prepared baking sheet. Bake twelve to fourteen minutes, cookie should still be soft. Transfer cookies to wire rack to cool.
To make the topping, combine the soymilk and rice syrup in a small saucepan and bring to boil over medium heat. Turn off the heat and stir in the chocolate chips, stirring until smooth and satin like. Dip the tops of the cookies into chocolate mixture, then into the coconut.