A couple nights ago, while everyone was hanging around waiting for dinner to be ready, drinking wine, poking around I decided to whip up another batch of cookies since the vegan chocolate chip ones from the night before had been devoured by our non-vegan kin. I know, I'm on a cookie kick...
We were out of chocolate chips and everything was closed for Christmas, so there was no running out to grab ingredients. I figured since the cookies were such a hit, I'd just fudge the recipe a bit according to ingredients we had around the house.
I crave cinnamon like some crave chocolate, so I figured that was the perfect place to start. There was a container of pecans in the cabinet I found and I was set.
My father-in-law said these were even better than the chocolate chip ones, a "wow cookie" is what he actually said (he may have said wow a few times, I was shocked) and my friend Adam said "ya did good" with a hand full of cookie and crumbs on his face.
Here's how I did them (I tweaked the recipe a tad):
1 cup organic whole wheat flour
1 cup organic unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons of cinnamon or a bit more if you're a cinnafreak like me
1 cup organic sugar
1/2 cup canola oil
1/4 cup Earth Balance
1/2 cup water
- Preheat oven to 350 degrees.
- Grease a baking sheet.
- In a large bowl, mix together flours, baking powder, salt, and cinnamon
- Stir in pecans
- Make a well in the center and set aside.
- In a medium size bowl, add together sugar, oil, and Earth Balance.
- Mix well.
- Add the water and mix well.
- Add the wet mixture to the well in the dry.
- Mix it well but be careful not to overwork it.
- Form balls of dough and flatten into cookie sheets and place them on the baking sheet.
- Bake them for 5 minutes then rotate the pan.
- Bake for another 5 minutes.
- Take out of the oven and let cool enough to touch.
- Place the cookies on a cooling rack and let them cool completely.