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
2 cups sprouted whole wheat flour or 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
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
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.