Chocolate Pinole Pizzelles with Crushed Peppermint Candycanes, PBNAF

Holiday Cookies for the plant-based foodie!  No added fat, no eggs, little sugar!

(Re-post)

Just because I am on a plant-based, no added fat diet doesn't mean I don't want to have pretty holiday cookies at Christmas.  I have been craving dark chocolate and peppermint so this is a recipe without much sugar and no fats or eggs so I can have my cookies and not feel too guilty.
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 batter2 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.
Smile at yourself for being so darn clever.