Adele Bakes

I mean, I bake all the time. But lately I have been more open to trying new recipes rather than the old wrinkled ones I have up on my shelf, stuck together with batches of sticky finger prints.

This recipe I just got simple with and added chocolate chips and walnuts to, instead of making them like Milano cookies, dipping the cookies in melted chocolate and sticking them together.

They turned out Fantastic and light and chewy and soft. They are a thumbs up for sure!

If you have a diabetic friend or family member, why not bring these along for Christmas dinner, so everyone can enjoy a baked treat!




Chocolate chip walnut cookies
adapted from Vegan Milanos from The Post Punk Kitchen

1/3 cup almond milk (or rice or soy)
1/2 cup Xylitol
1/2 cup olive oil (or canola)
1 egg
2 cups whole spelt flour (or whole wheat)
2 tablespoons arrowroot starch ( or cornstarch)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cups broken-up walnuts

• Preheat Oven to 350 degrees Celsius

• Mix wet together

• Sift dry together

• Add wet to Dry

Batter will be very wet. Scoop with teaspoons onto parchment lined baking sheet.

Bake for 10-14 mins. Until the softness or firmness you desire is achieved.