Italian Nut Cookies

Quick and easy? Check! Freeze well? Check! Delicious? Check!

Makes 24-30 cookies

Ingredient List:

• 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

Chocolate Glaze

• ½ cup non-dairy, dark chocolate chips
• 2-3 tablespoons unsweetened organic almond or soy milk
• 2 teaspoons brown rice syrup

Step By Step Instructions:

Preheat oven to 325F 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.