Italian Nut Cookies

May 27, 2015

Quick and easy? Check! Freeze well? Check! Delicious? Check!

Makes 24-30 cookies

Ingredient List:

  • 8 tablespoons vegan butter substitute
  • ½ cup coconut sugar
  • 3 tablespoons brown rice syrup
  • 2 teaspoons pure vanilla extract
  • Pinch sea salt
  • Pinch ground cinnamon
  • ½ teaspoon baking powder
  • ¾ cup finely ground almond or hazelnut meal
  • 1 ½ cups sprouted whole wheat flour or whole wheat pastry flour

Chocolate Glaze

  • ½ cup non-dairy, dark chocolate chips
  • 2-3 tablespoons unsweetened organic almond or soy milk
  • 2 teaspoons brown rice syrup

Step By Step Instructions:

Preheat oven to 325F and line 2 baking sheets with parchment.

Whip together vegan butter substitute, coconut sugar, brown rice syrup and vanilla. Mix in dry ingredients to form a stiff dough. Form dough into walnut-size balls and arrange on baking sheets. Bake for 18-20 minutes. Remove and cool completely before glazing.

To make the glaze, simply place the chocolate chips in a heat-resistant bowl. Combine almond milk and rice syrup in a small sauce pan and bring to a high boil. Pour over chocolate and whisk to form a smooth, satin-like ganache. Spoon over each cookie.