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| Holiday Cookies for the plant-based foodie! No added fat, no eggs, little sugar! |
If you like the pinole pizzelle recipe, you will probably like these. Think "toasted corn" with a hint of mint and chocolate. If you want them more chocolate and less corn, replace the masa harina flour with oat flour and add more Hershey's Dark Cocoa Powder.
Ingredients:
1/2 cup pinole corn flour,
2 tablespoons oat flour,
3 tablespoons Hershey's Dark Cocoa Powder
1/2 cup almond milk, plus enough additional to make into a smooth batter 2 tablespoons date sugar
1 tablespoon agave nectar
1 tablespoon chia seeds
1/2 teaspoon chocolate extract (or vanilla extract)
1/4 teaspoon baking soda
pinch salt
Combine all ingredients and drop a tablespoon of the batter onto each hot pizzelle press iron, close and bake until steaming stops, about 45 seconds. You may have to apply a very light spray oil to the press before each batch. Remove from press, place on wire rack to cool and decorate with melted 72% dark chocolate and crushed candy canes.
Hint: Melt chocolate in a ziplock sandwich bag placed in a bowl of hot water. After chocolate has melted, dry off the outside of the bag and snip the corner to add chocolate piping to the cookies.
Ingredients:
1/2 cup pinole corn flour,
2 tablespoons oat flour,
3 tablespoons Hershey's Dark Cocoa Powder
1/2 cup almond milk, plus enough additional to make into a smooth batter 2 tablespoons date sugar
1 tablespoon agave nectar
1 tablespoon chia seeds
1/2 teaspoon chocolate extract (or vanilla extract)
1/4 teaspoon baking soda
pinch salt
Combine all ingredients and drop a tablespoon of the batter onto each hot pizzelle press iron, close and bake until steaming stops, about 45 seconds. You may have to apply a very light spray oil to the press before each batch. Remove from press, place on wire rack to cool and decorate with melted 72% dark chocolate and crushed candy canes.
Hint: Melt chocolate in a ziplock sandwich bag placed in a bowl of hot water. After chocolate has melted, dry off the outside of the bag and snip the corner to add chocolate piping to the cookies.
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