Quick and easy? Check! Freeze well? Check! Delicious? Check!
Makes 24-30 cookies
8 tablespoons vegan butter substitute
½ cup coconut sugar
3 tablespoons brown rice syrup
2 teaspoons pure vanilla extract
Pinch sea salt
Pinch ground cinnamon
½ teaspoon baking powder
¾ cup finely ground almond or hazelnut meal
1 ½ cups sprouted whole wheat flour or whole wheat pastry flour
½ cup non-dairy, dark chocolate chips
2-3 tablespoons unsweetened organic almond or soy milk
2 teaspoons brown rice syrup
Preheat oven to 325o and line 2 baking sheets with parchment.
Whip together vegan butter substitute, coconut sugar, brown rice syrup and vanilla. Mix in dry ingredients to form a stiff dough. Form dough into walnut-size balls and arrange on baking sheets. Bake for 18-20 minutes. Remove and cool completely before glazing.
To make the glaze, simply place the chocolate chips in a heat-resistant bowl. Combine almond milk and rice syrup in a small sauce pan and bring to a high boil. Pour over chocolate and whisk to form a smooth, satin-like ganache. Spoon over each cookie.