1 1/2 cups whole wheat pastry flour
generous pinch sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1/4 cup avocado oil
1/3 cup Suzanne's Specialties brown rice syrup
1 teaspoon pure vanilla extract
Unsweetened almond or soy milk
1/4 cup unsweetened almond or soy milk
2 teaspoons Suzanne's Specialties brown rice syrup
1 cup non-dairy, grain sweetened chocolate
1 cup lightly toasted unsweetened shredded coconut
Preheat oven to 350 degrees and line a baking sheet with parchment. Whisk together flour, salt and baking powder/soda. Mix in coconut, oil, rice syrup and vanilla, stirring to combine. Slowly add milk, stirring, to create a soft, moldable dough. Do not overmix.
With moist hands, roll the dough into 1-inch spheres and arrange on baking sheet about an inch apart. Bake until the cookies are firm, but still yield easily to touch, 13-15 minutes. They cookies should still be soft when removed from the oven. Allow to stand, undisturbed on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the glaze, place milk and rice syrup in a small sauce pan over low heat and warm through. Pour over chocolate and whisk briskly to create a smooth frosting. To toast the coconut, spread on a small baking sheet and bake at 350 degrees until light golden brown, 2-3 minutes. Keep an eye on the coconut, as it can burn quickly.
To finish the cookies, spoon chocolate glaze over each.