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Vegan Pecan and Chocolate Chip Cookies |
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Monday, 25 August 2008 |
 This recipe was one
of my mum’s old recipes that I veganised by doing some research into how to
replace eggs in baking. A dietitian actually suggested tofu and I find it works
really well. The pecans give the cookies a great crunch.
2 1/4 cup wholemeal plain flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
1/3 cup raw sugar
2 tsp vanilla extract
1/2 cup vegan margarine, melted
1/3 cup silken tofu, blended until smooth
1 1/2 cups pecans (or any other nuts), chopped
1 cup vegan chocolate, chopped into chunks
Pre-heated oven to 180°C
Cream together sugars, margarine and vanilla extract in a bowl.
Fold in silken tofu to creamed sugar mix.
Add flour, baking soda and salt and fold in until just combined (don’t over mix
it or else it will go tough).
Fold in nuts and chocolate until evenly dispersed.
Roll teaspoons of the mix into balls and place on a tray lined with baking
paper.
Press the balls gently with the back of a fork to flatten them slightly.
Bake in the oven for 15-20mins, until golden brown on the edges and bottoms but
still slightly soft in the centre.
Place on a wire rack to cool.
Makes about 28 cookies, depending on how big you make the balls.
WORDS: Melissa Reidy
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