Vegan Pecan Chocolate Chippers shared by HolFit
Serves Change 20 servings originally
- 1/2 cup Earth Balance (I used the soy-free kind)
- 1/2 cup brown sugar
- 1/3 C natural sugar
- 1 tablespoons Bob's Red Mill egg replacer whisked with 6 tablespoons water
- 1 teaspoon pure vanilla extract
- 1/2 cup whole wheat flour
- 1/2 cup white whole wheat flour I used oat flour
- 1/4 cup coconut flour
- 3/4 teaspoon baking soda
- 1 cups pecan chips (or walnuts)
- 1.5 cups vegan chocolate chips (I used Sunspire)
Let Earth Balance warm to room temperature. Whisk together your egg replacer in a small bowl and set aside. Whisk together the dry ingredients in a medium bowl and set aside.
In the bowl of an electric mixture, use the paddle attachment to beat the Earth Balance at medium speed until it is lighter and clings to bowl (30-45 seconds).
Keeping beater at medium speed, add both sugars. Continue to cream butter and sugars for a total of 4-5 minutes, scraping down bowl as necessary. When done the mixture will be light and fluffy.
Whisk egg replacer with vanilla in small bowl and add it to the butter and sugar mixture, keeping beater on medium speed. Beat for 3-4 minutes. The mixture should appear fluffy, like whipped cream cheese (see photo above).
Put mixer on slowest speed and add the dry ingredients. As soon as the dry ingredients are incorporated, add chocolate chips and pecans. Leave beater on lowest speed for a few seconds to mix it all together.
Line a cookie sheet with parchment paper and scoop heaping tablespoon amounts of dough onto it. No need to leave space between then at this point -- because when you're done scooping, you'll want to refrigerate the dough for between 2 and 4 hours, covered.
Once the wait is over, preheat your oven to 400 degrees F. Remove to-be cookies from refrigerator and let warm to room temperature (30 min.).
Keep cookie balls on baking sheet lined with parchment to bake. But before putting them in the oven, you'll need to space them like you would for "normal" cookies -- and then flatten with the palm of your hand just slightly. They'll look like small hockey pucks.
Bake for between 8-10 minutes. Edges should be golden brown but center pale. I used two different kinds of cookie sheets for this -- thinner needed only 8 minutes to bake, thicker, the full 10.
To finish, let sit at room temperature 5 minutes before taking off baking pan.