My dear friend, Sheila Davidson, is famous for her exquisitely beautiful holiday cookies. A tin of her jewel-like treats is simply the best gift you can get. On occasion, she grants me the great privilege of working with her on a baking day. This yummy cookie is the result. You’ll love it and won’t reserve it for special occasions. It’ll be a regular.
Makes 30-40 filled cookies
1/4 cup avocado oil
1/2 cup brown rice syrup
1/3 cup whole wheat pastry flour
˝ cup uncooked quick rolled oats
1/4 cup very finely chopped almonds or walnut pieces
1/4 teaspoon pure vanilla or almond extract
1 cup non-dairy, grain-sweetened chocolate chips
2 teaspoons brown rice syrup
1/4 cup unsweetened organic almond milk
Preheat oven to 350o and line a baking sheet with parchment.
Place oil and rice syrup in a small saucepan over low heat and cook, stirring, until loose. Remove from heat and transfer to a mixing bowl. Stir in flour until smooth. Fold in oats, nuts and extract, mixing well.
Drop batter, by 1/4-teaspoonfuls onto lined sheet, allowing 2 inches in between to allow for spreading. Bake until golden brown, 8-10 minutes. Remove from oven and cool on sheet for 1 minute. Carefully peel cookies from parchment and set aside to cool.
Prepare the filling by placing chocolate chips in a heat-resistant bowl. Bring rice syrup and Eden Blend to a rolling boil over high heat. Pour over chocolate and whisk until shiny and smooth.
Pair similar sized cookies to make wafers. Spread the flat side of one cookie with chocolate and press its partner, flat side to chocolate, making a sandwich. Place on parchment to allow chocolate to set. Repeat with remaining cookies and chocolate.