My dear friend Sheila Davidson is famous for her exquisitely beautiful holiday cookies. A tin of her jewel-like treats is simply the best gift you can get. On occasion, she grants me the great privilege of working with her on a baking day. This great cookie is the result. You’ll love it and won’t reserve it for special occasions. It’ll be a regular.
Makes 30-40 Cookies
¼ cup avocado oil
1/2 cup brown rice syrup
⅓ cup whole wheat pastry flour
½ cup quick rolled oats
¼ cup very finely chopped almonds or walnut pieces
¼ teaspoon pure vanilla or almond extract
1 cup non-dairy, dark chocolate chips
2 teaspoons brown rice syrup
¼ cup unsweetened organic almond or soy milk
Step By Step Instructions:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
To make the cookies: Place the oil and rice syrup in a small saucepan over low heat and cook, stirring, until loose. Remove from the heat and transfer to a mixing bowl. Stir in the flour until smooth. Fold in the oats, nuts and vanilla, mixing well.
Drop the batter, by ¼ teaspoonful onto the lined baking sheet, spacing 2 inches apart. Bake for 8 to 10 minutes, until golden brown. Cool on the baking sheet for 1 minute. Carefully peel cookies from the parchment paper and set aside to cool.
To make the filling: Place the chocolate chips in a heat-resistant bowl. Bring the rice syrup and milk to a rolling boil over high heat. Pour over the chocolate chips and whisk until shiny and smooth.
Select pairs of similar-size cookies to make sandwiches. Spread the flat side of one cookie with the chocolate glaze and press its partner’s flat side to the chocolate, making a sandwich. Place on parchment paper to allow the chocolate to set.
Repeat with the remaining cookies and chocolate.