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America’s Healthy
Cooking Teacher

Nipples of Venus

Chocolate and vanilla are like love and marriage. They just go together...and in these little bites, they are the perfect match. Rich, moist vanilla cookies with just a dab of decadent chocolate. Richly flavored so you don’t over-indulge…you indulge just enough.

Makes 24-30 cookies

Ingredient List: 

2 cups whole wheat pastry flour
generous pinch sea salt
1 teaspoon baking powder
½ teaspoon baking soda
scant pinch ground cinnamon
1/2 cup unsweetened shredded coconut
1/4 cup avocado oil
1/3 cup brown rice syrup
1 teaspoon pure vanilla extract
Unsweetened organic almond or soy milk

chocolate glaze
1/4 cup unsweetened almond or soy milk
1 teaspoon brown rice syrup
2/3 cup non-dairy, dark chocolate chips
24-30 non-dairy, dark chocolate chips, for garnish

Step By Step Instructions: 

Preheat oven to 350o 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 milk, mixing to create a soft, moldable dough. Do not overmix.  

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 milk 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.  

Cook’s Tip:  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.