Here is a fun recipe for a healthy cookie/candy combo.
1. Make one recipe of chocolate chip shortbread cookies. You may wish to spread the batter in a larger pan to make a thinner cookie. Instead of cutting squares, cut the cookies into more of rectangular shape.
2. Mix your favorite organic nut butter with brown rice syrup sweetener in equal amounts. (I like hazelnut butter myself or buy it already mixed (called hazelnut cream) from www.goldminenaturalfood.com) Spread on top of the cookies.3. Melt Sunspire brand non-dairy, barley malt sweetened chocolate chips by stirring in a saucepan over low heat. (Or use a double boiler if you have one) Add a small amount of organic vegetable oil to the chocolate to thin slightly and make it easier to dip your cookies. Dip each cookie to fully coat with the chocolate. Place on parchment paper or baking sheets to cool.
Chocolate Chip Shortbread
3 C. Flour
(use any kind you wish, I am partial to the mix this recipe originally came from in Meredith McCarty’s “Sweet & Natural” an excellent book to own. 1 C Whole Wheat Pastry Flour, 1 C unbleached white flour and 1 C. Brown rice flour.)
1 tsp. Aluminium-free baking powder
1/2 tsp. Sea salt
1/2 C. light vegetable oil
2/3 C maple syrup
2 tsp. Vanilla
1 C. dairy free , barley malt sweetened chocolate chips
Preheat oven to 350°. Brush an 8X8 pan with oil. Mix dry ingredients in a med. Sized bowl and mix the wet ingredients in another bowl. Add the wet to the dry and mix. Pour into the baking pan and even out the dough. Then prick with a fork. Cut into 12 or 16 squares and bake for about 30 min. until edges are golden. Let cool for 30 min.