If it's one thing we love here on this blog it's cookies, Specifically the ones that have as much chocolate as possible, hence why I have made these double choc pecan cookies. They're oeey gooey and so dang delicious. So what are you waiting for? Let's get baking!
Ingredients:
150g vegan butter
75g brown sugar
165g granulated sugar
1.5 tbsp crushed flax seeds
5 tbsp water
220g all purpose flour
30g cocoa powder
0,25 tsp salt
1 tsp baking powder
0.75 tsp baking soda 80g pecans
80g semi sweet vegan chocolate
Method:
Mix crushed flax seeds and water to form a gloopy “flax egg”. Cream butter, brown sugar and sugar together until smooth. Add in vanilla and the flax egg and mix again until completely combined. Add flour, cocoa powder, salt, baking powder and baking soda and mix until almost combined. Chop pecans and chocolate, add to the batter and mix until incorporated. Leave the dough in an airtight container to rest in the fridge for at least 2 hours or overnight. Once rested, preheat the oven to 200C, and use an ice cream scoop to scoop the dough out onto two trays lined with parchment paper. Bake each tray in the middle rack of the oven for approximately 13 minutes. Remove the tray from the oven, sprinkle some flaky sea salt on top and leave the cookies to cool for a few minutes on the tray. After a few minutes transfer the cookies to a cooling rack until cooled completely. Enjoy!
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