No kidding, the best—ever. Vegan, not vegan, healthy or not, everyone who tastes these says they are the best. When you want to learn how to cook, a whole new world opens up!
Makes 28-30 Cookies
8 tablespoons (1 stick) vegan buttery “baking sticks,” (8 tablespoons), softened
¼ cup brown rice syrup
1 teaspoon pure vanilla extract
6 tablespoons coconut sugar
1 1/2 cups sprouted whole wheat flour or whole wheat pastry flour
Pinch ground cinnamon
Pinch sea salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup coarsely chopped walnut pieces
1 (3.5-ounce) bar dark chocolate (70 percent% or more), coarsely chopped or 1 cup non dairy dark chocolate chips.
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 flours, cinnamon, salt, and baking soda/powder 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.