Nancy Bond Designs

yummy!!!

DOUBLE- CHOCOLATE COCONUT &  WALNUT COOKIES

These cookies are the perfect little guilt free indulgence. I love them with green mint tea and fresh strawberries as an afternoon treat or healthy desert. I have made them using whole wheat flour and agave nectar instead of the gluten free flour and barley malt and they were equally delicious. Enjoy!!!

Cookies

1 cup gluten free flour (I use Namaste perfect flour mix)

1/3 cup ground flaxseed

1 scoop chia seeds

2/3 cup unsweetened cocoa powder

¼ cup unsweetened shredded coconut (plus extra for sprinkling over ganache)

¾ teaspoon baking powder

¼ teaspoon sea salt

¼ teaspoon chili powder

½ teaspoon cinnamon

1/3 cup coconut oil

1/3 cup brown rice syrup

¼ cup barley malt

1 teaspoon pure vanilla extract

1/3 cup unsweetened vanilla almond milk (maybe a little more)

¼ cup chopped walnuts

24 whole walnuts

Chocolate Ganache

½ cup non dairy grain sweetened chocolate chips

¼ teaspoon pure vanilla extract

3-4 tablespoons unsweetened vanilla almond milk

Preheat oven to 350 and line two cookie sheets with parchment paper

Cookies

Whisk together the flour, flaxseed, chia seed, cocoa, baking powder, salt, chili powder and cinnamon in a large heavy mixing bowl. Stir in the oil, brown rice syrup, barley malt and vanilla.  Slowly add the almond milk and stir until the dough is thoroughly mixed and the right consistency to form a ball. (you may need to add a little more almond milk).

Use a teaspoon to size the cookies and roll to form a ball. Place the cookies on the parchment paper and put the walnut in the center of the cookie.  Bake for 10-15 minutes until the cookies are firm to the touch.

Ganache

Heat up the almond milk and cinnamon in a small sauce pan. Pour over chocolate and stir until completely mixed and silky. Drizzle over the cool cookies. Sprinkle with remaining coconut and ENJOY!!!!!