Some of you (all 3 who read this, including my Mom (Hi MOM!) might remember the vegan dark chocolate coconut cookies that I made a bit ago. This cookie is using the same recipe, just adjusted to whatever I like OR have in my pantry at the moment. It's my go to recipe, so easy to twist into whatever you're craving at the moment. I've used it to make the two cookies mentioned here plus red velvet chocolate chip cookies, funfetti cookies, AND pumpkin cookies. See, this recipe is something you need to keep on hand and experiment with!
Vegan Chocolate Chip Pecan Cookies
2 1/3 C flour
2 TS baking powder
1/2 TS salt
1 C vegan chocolate chips
1/2 C finely chopped pecans (or nuts of choice OR don't add anything)
3/4 C organic sugar
1/2 C canola oil
1 TS pure vanilla extract
1/2 cup vanilla almond milk (or whatever milk you want, even water. If not using vanilla flavored increase vanilla extract to 2 TS)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl whisk together flour, b.p, salt, chocolate chips, and pecans - set aside. In another bowl toss in the sugar. Pour the oil, milk, and extract on top of it and whisk until all smooth. Add the wet mixture to the dry, I would switch to a wooden spoon or rubber spatula as the dough gets thick and might f up your whisk. Drop by spoonfuls onto baking sheet, no need to space them too far apart, they don't spread that much.
Bake for 10-12 minutes, or if you're like me and made massive sized cookies, bake for 15-18 minutes OR until the cookies are nice and lightly golden brown. I had a warm one with a small glass of almond milk and my worries for the day were gone. Thank you cookies, you're the best ;)
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