Vegan Chocolate Chip Pecan Cookies

Before I ventured into vegan food world, baking was one of my fortes. Still, I absolutely LOVE baking, especially when I am feeling a little down. For some odd reason, it always just puts me in a better mood. Perhaps it is because my work produces a warm sweet treat when all is said and done? Whatever the case, I find myself baking less and hope to change that. It is especially hard now that I am baking for only two because baking generally results in monstrous quantities of sweet treats. Thankfully, this recipe is PERFECT for two. You will not find yourself forcefully scarfing down discs of sugary goodness just to see the jar empty once again. I hope you enjoy these as much as I did!

Note: the whole wheat pastry flour is optional - all-purpose or whole wheat would work just fine. In fact, that oh-so-familiar cookie texture from your childhood would be best achieved using only all-purpose flour. I have been mixing my flours for so long, that I prefer the different texture. Give it a try if you like. I like to think it is a healthier way to go about baking. (Like cookies have ANY nutritional value anyway).

Ingredients

•  1/2 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2  tsp baking soda
• 1/4 cup turbinado sugar or any unrefined sugar (even refined sugar is ok)
• 1/4 tsp sea salt
• 1/3 cup pure maple syrup (agave nectar is a good cheap substitute)
• 1/2 tsp blackstrap molasses
• 1 1/2 tsp vanilla extract
• 1/4 cup canola oil (be generous with the 1/4 cup)
• 1/3 cup vegan chocolate chips - ghirardelli/trader joe's semi-sweet are both good vegan options
• 1/3 cup chopped pecans

Directions

Preheat the oven to 350 F.

Sift together the flours, baking powder, and baking soda. Stir in the sugar and salt.

In a separate bowl, whisk together the maple syrup, molasses, and vanilla. Slowly pour in the oil, while whisking. Add the wet ingredients to the dry and stir until just combined. Do not overmix. Stir in the chocolate chips and pecans.

Drop heaping tablespoons of dough onto a cookie sheet lined with parchment paper OR a greased cookie sheet. Bake for 10-12 minutes, or until just golden brown on the edges.

Yield: 8-10 cookies.