Chocolate Baklava Cookies

Yield: 10 servings

• Prep Time: 30 minutes
• Bake Time: 14 minutes
• Total Time: 44 minutes  

For the Cookies:

• 1 ½ cups all-purpose gluten free flour mix
• 1 teaspoon cinnamon
• ¼ teaspoon xanthan gum
• ½ cup salted butter, softened
• ½ cup maple syrup 
• 1 egg
• 1 teaspoon vanilla extract

For the topping: 

• 3 tablespoons Bake Believe^® Dark Chocolate Chips
• 1/3 cup honey
• 1 tablespoon water
• 1/3 cup chopped walnuts
• 1/3 cup chopped pistachios

Instructions:

For the cookies

1. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside. Combine all-purpose gluten-free flour mix, cinnamon and xanthium gum in a bowl and set aside.
2. Beat the butter and maple syrup on medium speed with an electric mixer until combined, about 2 minutes. Beat in the egg and vanilla. Gradually add the flour mixture and continue mixing until fully combined and a stiff dough has formed.
3. Drop about 2 rounded tablespoons of dough onto prepared baking sheets. Flatten the tops with a spoon. Bake for 12-14 minutes or until just golden and set.
4. Remove from the oven and immediately (and carefully) make an indent into the center of the cookie using the back of a wooden spoon. Set aside to cool slightly.

Topping:

1. Combine honey, water, walnuts and pistachios in a skillet. Cook over medium heat, stirring often until mixture reaches a boil. Continue cooking, stirring constantly for about 1 minute, being careful not to let the mixture burn. Remove from heat and immediately spoon topping on top of cookies.  
2. Melt the chocolate chips in a double boiler or in a microwave over low power until melted and smooth. Drizzle chocolate on top of each cookie.