I love chocolate chip cookies, and I know you do too!! What can make these simple, delicious, classic cookies even better?? Pecans!! I think these are absolutely perfect...I suspect you'll agree! Chocolate Chip Pecan Cookies (makes 2 dozen)
2/3 cup vegan margarine
1/4 cup non-hydrogenated vegetable shortening
2/3 cup brown sugar
1/3 cup natural sugar (I use evaporated cane juice)
Egg replacer equivalent to 2 eggs (such as Ener-G brand or flax seeds)
1/4 cup brown rice syrup
2 tsp vanilla extract
3 cups whole wheat pastry flour
1 Tbs plus 1 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
1 cup vegan chocolate chips
1 cup chopped pecan halves
Preheat oven to 325 F. Line 2 cookie sheets with parchment paper.
In a large bowl, cream together the margarine, shortening, and sugars. Add in the egg replacer, brown rice syrup, and vanilla extract. Whip until fluffy. Sift in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Fold in the chocolate chips and pecans until well incorporated.
Divide dough into approx. 2 Tbs pieces. Roll into ball and slightly flatten with your palm to 2 inches for thicker, chewier cookies or 3 inches for thinner, crispier cookies.
Bake for 8-10 minutes until golden brown on the edges and slightly firm, being careful not to overcook, as they will firm and set fully as they cool.
Let cookies remain on cookie sheet for 10 minutes before transferring to cooling rack.
Best served slightly warm!