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Nutty Drop Cookies

Oh, man, I love these cookies. Great with a cup of tea on a leisurely afternoon...Yum!

1 cup pecan pieces, ground into a coarse meal
1 cup whole wheat pastry flour
3/4 teaspoon baking powder
pinch sea salt
pinch ground cinnamon
1/3 cup avocado oil
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
Unsweetened vanilla almond or soymilk

Chocolate Ganache:
1 cup non-dairy, grain-sweetened chocolate chips
2 teaspoons brown rice syrup
1/3 cup unsweetened vanilla almond or soymilk

pinch cinnamon

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Prepare the batter by combining the nut meal with flour, baking powder, salt and cinnamon. Stir in oil, rice syrup and vanilla. Slowly add milk to create a soft, formable dough. Roll the dough into 1-inch spheres and place them, 1 inch apart, on the lined sheet. Bake for 18-20 minutes, just until the cookies puff and are firm at the edges. (The tops should still be a bit soft when you take them out of the oven. They will finish baking as they cool. If you bake until the cookies are thoroughly firm, they will harden as they cool). Transfer immediately to a wire cooling rack and cool completely.

These cookies are delightful as they are, but to add a bit of festivity to them, make a chocolate glaze. Simply place the chocolate chips in a heat-resistant bowl. Combine milk, rice syrup and cinnamon in a sauce pan and bring to a rolling boil over high heat. Pour boiled iquid over chocolate and whisk to create a smooth satin-like texture. Dip one half of each cookie in the glaze and set them on a sheet of parchment until the glaze sets.

Makes about 24 cookies.

Note: Other nuts can be substituted for pecans...hazelnuts are very nice.



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