Roasted Pecan and Chocolate Chip Cookies

This delicious recipe speaks for itself!

Ingredients

• 1 cup raw pecan pieces
• 1 cup butter, at room temperature
• ¾ cup granulated sugar
• ¾ cup dark brown sugar
• 3 Tablespoons EnerG egg replacer
• ¼ cup water
• 1 teaspoon vanilla extract
• 2¼ cups unbleached white flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips

Instructions

1. Preheat oven to 375°. Line a baking sheet with parchment paper.
2. Spread pecans on baking sheet. Roast for 7-10 minutes and then set aside to cool. Reline baking sheet with new parchment paper.
3. In a large bowl cream together butter and sugars with a hand mixer set on high for 1 minute. Scrape down sides of bowl as needed.
4. In a separate small bowl whisk together egg replacer and water until it is a little frothy. Add prepared egg replacer and vanilla extract to creamed butter and beat on high until well combined.
5. In a separate bowl sift together flour, baking soda and salt. Add dry ingredients to butter mixture and mix on high 1-2 minutes.
6. Fold pecan pieces and chocolate chips into batter. Scoop tablespoon-sized portions of dough onto baking sheet, spacing evenly.
7. Bake for 10-12 minutes or until slightly golden brown. Let cool and serve. Enjoy!

Yields About 2 dozen cookies

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