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Double Chocolate Pecan Chippers

Food Network Canada

Delicious cookies perfect for the vegan diet (they contain no butter or eggs!). Recipe courtesy of The Everday Vegan, published by Arsenal Pulp Press.

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Ingredients

¼
cup unbleached all-purpose flour
¼
cup cocoa powder
½
tsp baking soda
¾
cup unrefined sugar (see note)
½
cup ground oats (see note)
¼
cup quick oats
cup non-dairy chocolate chips (or more, if you like!)
¼
cup toasted pecans
few pinches sea salt
¼
cup water
1
tsp pure vanilla extract
½
tsp mocha or almond extract (or more vanilla)
3
Tbsp canola oil
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Directions

Step 1

Preheat oven to 350°F In a bowl, sift flour with cocoa powder and baking soda. Mix in remaining dry ingredients until well combined.

Step 2

Stir in water, and vanilla and mocha extracts. Add in canola oil as batter is coming together, and mix until well combined. If possible, chill the batter, as it will be less sticky and easier to form. Take spoonfuls of batter (about 1 tbsp each) and form into balls.

Step 3

Place onto a large baking sheet lightly oiled or lined with parchment paper. Space cookies out as much as possible.

Step 4

Bake for 11-13 minutes, being careful not to overbake or they will dry out. Remove from oven and let cool on the pan for a few minutes (again, not too long or they will dry out) before transferring to a cooling rack. (Note that the cookies will flatten while baking and may join at the edges. If so, separate them with a spatula or knife before transferring to rack.) Makes 22-24 cookies.

Step 5

NOTE: Use a food processor to grind the oats. I use “quick oats” and process them until the consistency is close to coarse flour.

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