Nipples of Venus

What You'll Need

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 or light olive oil
1/3 cup brown rice syrup
1 teaspoon pure vanilla extract
Vanilla soymilk

Chocolate glaze
1/4 cup vanilla soymilk
1 teaspoon brown rice syrup
2/3 cup non-dairy grain-sweetened chocolate chips
18-24 non-dairy grain-sweetened chocolate chips, for garnish

Instructions
Preheat oven to 350 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.  You’ll just need to loosen it before re-use.