These chewy, decadent cookies are a holiday treat but you can decide what constitutes a holiday…and believe me, you’ll want one every day!
Makes 30-36 cookies
8 tablespoons vegan butter substitute
6 tablespoons coconut sugar
¼ cup brown rice syrup
1 teaspoon pure vanilla extract
Pinch sea salt
Pinch ground cinnamon
½ cup fine ground almond flour
1 ½ cups whole wheat pastry flour (or 2 cups sprouted whole wheat flour)
½ teaspoon baking soda
½ teaspoon baking powder
1 cup pine nuts (or more)
Preheat oven to 350o (F). Line 2 baking sheets with parchment paper.
In a mixing bowl, whip together butter substitute, coconut sugar, rice syrup, vanilla, salt and cinnamon until creamy. Slowly mix in almond flour, pastry flour, baking soda and powder to form a soft dough. The dough should be sticky but not stick to your fingers.
Place pine nuts in a shallow bowl. Using a tablespoon scoop, drop dough into pine nuts and gently roll around to coat. Transfer the cookies to lined baking sheets. Bake for 11-12 minutes. the cookies should still be soft when you remove them from the oven. Transfer immediately to a cool countertop or cooling rack so the cookies stop baking. As they cool, they will firm up but remain chewy.
These cookies will keep for about 2 weeks in a sealed container.