It’s December and that makes me so happy because I love Christmas.
Could it be the music, the smells, the lights, or the memories built with family? It’s all of those but I missed one important thing and that would be the cookies. For years my mom and I have been baking cookies for friends & family throughout December. It’s a tradition I look forward to every year and there’s always room for new additions to the cookie family. My vegan cookies have actually maneuvered their way into the tummies of my family and they don’t even know the difference. I don’t like to label my cookies as “vegan” or “healthy” because not everyone is that enthusiastic about those words. In their eyes it’s just a cookie; a very delicious cookie that just so happens to be dairy-free! (or as some might say, “accidentally vegan” )
Yesterday, I decided to try a new recipe; a recipe that’s based on one of my favorite chocolate chip cookie recipe by Dreena Burton.
Double Chocolate Chip Pecan Cookies
I used cacao powder for these cookies but cocoa will work just fine! This recipe only makes about a dozen medium sized cookies so, feel free to double it up for the holidays!
- 1 cup unbleached flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar
- 1/4 cup cacoa or cocoa powder
- 1/4 cup canola oil
- 1/3 cup maple syrup
- 1/4 tsp blackstrap molasses
- 1 1/2 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/4 heaping cup of chopped pecans
Preheat oven to 350°F
In a bowl, sift in the flour, cacoa powder, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips and pecans, and stir through until just well combined. Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden.