No kidding, the best—ever. Vegan, not vegan, healthy or not, everyone who tastes these says they are the best.
Makes 30-36 Cookies
8 tablespoons (1 stick) vegan buttery “baking sticks,” (8 tablespoons), softened
½ cup brown rice syrup
1 teaspoon pure vanilla extract
¼ cup coconut sugar*
1 ½ cups sprouted whole wheat flour or whole wheat pastry flour
1/3 cup cocoa powder (unsweetened)
Pinch ground cinnamon
Pinch sea salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup coarsely chopped pecans
1 (3.5-ounce) bar dark chocolate (70 percent% or more), coarsely chopped
1 container Suzanne’s Specialties Rice Mellow
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Using a hand mixer or a whisk, blend the buttery stick with syrup, vanilla, and coconut sugar until creamy. Mix in flour, cocoa powder, cinnamon, salt, and baking soda to form a stiff cookie dough. Fold in nuts and chocolate until incorporated through the batter. Wet a teaspoon and your fingers, and spoon tablespoons of cookie dough onto the lined sheets, allowing room for the cookies to spread, (about a dozen cookies per standard sheet). Bake for 18 minutes. Remove from oven and allow cookies to stand for 2 minutes on the sheet tray. Transfer to a wire rack to cool completely.
When the cookies are cooled, pair them so they match in size as much as possible. Spread Rice Mellow over the flat side of one cookie and place the other cookie on top, creating a sandwich. Repeat with all cookies.