Roasted Pecan and Chocolate Chip Cookies

Photo: Chocolate Chip Cookies on a Baking Sheet
Roasted Pecan and Chocolate Chip Cookies Recipe from Down to Earth Organic and Natural
Yield
About 2 dozen cookies
Vegan
Soy-Free
Desserts
Ingredients
  • 1 cup raw pecan pieces
  • 1 cup softened butter or vegan butter
  • ¾ cup granulated sugar
  • ¾ cup dark brown sugar
  • 3 portions 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. Reuse same parchment paper for cookies.
  3. In a large bowl cream together butter and sugars. Scrape down sides of bowl as needed.
  4. Whisk together egg replacer and water in a small bowl until slightly frothy. Add prepared egg replacer and vanilla extract to creamed butter. Beat together until well combined.
  5. In a separate bowl sift together flour, baking soda and salt. Add butter mixture to dry ingredients and mix together until just combined.
  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!