Nipples of Venus
2 c. whole wheat pastry flour
Generous pinch sea salt
1 t. baking powder
Scant pinch ground cinnamon
1/2 c. unsweetened shredded coconut
1/4 c. avocado or light olive oil
1/3 c. brown rice syrup
1 t. pure vanilla extract
1/4 to 1/3 c. Eden Rice and Soy Blend or vanilla soymilk
2/3 c. nondairy, grain-sweetened chocolate chips, plus 18-24 chips, for garnish
1/4 c. Eden Rice and Soy Blend or vanilla soymilk
1 t. Suzanne's Specialties Chocolate Rice Nectar
Preheat oven to 350 degrees (F) and line a baking sheet with parchment paper.
To make the cookies: Whisk together the flour, baking powder, salt and cinnamon in a mixing bowl. Mix in the coconut, oil, rice syrup, and vanilla. Slowly add enough rice and soy blend, stirring, to create a soft, pliable dough. Do not overmix.
With moist hands, roll the dough into 1-inch spheres and arrange about 1 inch apart on the lined baking sheet. Bake for 15 to 18 minutes until firm, but still tender. Immediately transfer to a wire rack to cool completely.
To make the glaze: Place the chocolate chips in a heat-resistant bowl. Place the rice and soy blend and chocolate rice nectar in a small saucepan and bring to a rolling boil. Pour over the chocolate chips and whisk to create a smooth, shiny glaze.
Using a small spoon, dab a small bit of glaze on the center of each cookie and press a chocolate chip into the center of the glaze, creating the nipple.
Note: You will have more chocolate glaze than you will need, but it will keep, refrigerated, for about 1 week. You'll need to loosen it before using.
While we are on the subject of cookies, mind if I pimp my new community, cookie_swap? It isn't exactly vegan, but vegans are most welcome!
Cross-posted to vegrecipes