VEGAN CHOCOLATE CHIP COOKIES WITH PECANS st
Awarded 1 Place at the 2014 San Diego County Fair (against non-vegan competition) Yield: 4 dozen cookies _________________________________________________________________________ 2 cups 1 cup 1 tsp ½ tsp
All purpose flour (10 oz. by weight) Rolled oats (not quick-cooking oats; 3-3/4 oz. by weight) Baking soda Salt
12 tbsp (1-1/2 sticks) ½ cup ¾ cup ¼ cup ½ cup 1 tbsp + 1 tsp ½ tsp
Vegan butter, cut into small pieces (use Earth Balance brand; 6 oz. by weight) Tahini sesame seed paste (recommend Al Wadi, 4-1/2 oz. by weight) Sugar, organic Light brown sugar, organic Maple syrup (5-3/4 oz. by weight) Vanilla extract Almond extract (optional)
2 cups Semisweet chocolate chips (recommend Sunspire 42%, 12 oz by weight) 1 cup Pecans, coarsely chopped and toasted (4-1/2 oz. by weight) _______________________________________________________________________ 1. Toast chopped pecans in a dry pan over medium heat for 5 to 6 minutes, stirring very frequently to prevent burning. Set aside to cool. 2. Whisk together the flour, oats, baking soda, and salt. Set aside. 3. Beat the vegan butter and tahini in a stand mixer at medium speed until smooth and creamy, about 2 minutes. 4. Add the sugar and brown sugar, and beat about 1 more minute. 5. Add the maple syrup, vanilla extract and almond extract, and beat for another 1 minute. 6. Add the dry ingredients to the wet ingredients and stir by hand just until incorporated and no loose flour is visible. Do over mix. 7. Gently fold in the chocolate chips and pecans by hand, making sure they are evenly distributed. Place in an airtight container and refrigerate for at least 2 hours (overnight is best). 8. Preheat oven to 350°F. Lightly grease two half-sheet pans. 9. Portion out rounded tablespoons of dough, roll into balls, and place on prepared baking sheets about 1-1/2” apart. Press down to flatten slightly. 10. Bake at 350 °F for about 12-13 minutes, or until lightly browned. 11. Cool for two minutes on the baking sheet, then transfer to a wire rack to cool completely.
©2014 Susan Asato
Š2014 Susan Asato