vegan chocolate chip cookies with pecans

©2014 Susan Asato

VEGAN CHOCOLATE CHIP COOKIES WITH PECANS

Awarded 1st

Place at the 2014 San Diego County Fair (against non-vegan competition)

Yield: 4 dozen cookies

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2 cups All purpose flour (10 oz. by weight)

1 cup Rolled oats (not quick-cooking oats; 3-3/4 oz. by weight)

1 tsp Baking soda

½ tsp Salt

12 tbsp (1-1/2 sticks) Vegan butter, cut into small pieces (use Earth Balance brand; 6 oz. by weight)

½ cup Tahini sesame seed paste (recommend Al Wadi, 4-1/2 oz. by weight)

¾ cup Sugar, organic

¼ cup Light brown sugar, organic

½ cup Maple syrup (5-3/4 oz. by weight)

1 tbsp + 1 tsp Vanilla extract

½ tsp Almond extract (optional)

2 cups Semisweet chocolate chips (recommend Sunspire 42%, 12 oz by weight)

1 cup Pecans, coarsely chopped and toasted (4-1/2 oz. by weight)

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1. Toast chopped pecans in a dry pan over medium heat for 5 to 6 minutes, stirring very frequently

to prevent burning. Set aside to cool.

2. Whisk together the flour, oats, baking soda, and salt. Set aside.

3. Beat the vegan butter and tahini in a stand mixer at medium speed until smooth and creamy,

about 2 minutes.

4. Add the sugar and brown sugar, and beat about 1 more minute.

5. Add the maple syrup, vanilla extract and almond extract, and beat for another 1 minute.

6. Add the dry ingredients to the wet ingredients and stir by hand just until incorporated and no

loose flour is visible. Do over mix.

7. Gently fold in the chocolate chips and pecans by hand, making sure they are evenly distributed.

Place in an airtight container and refrigerate for at least 2 hours (overnight is best).

8. Preheat oven to 350°F. Lightly grease two half-sheet pans.

9. Portion out rounded tablespoons of dough, roll into balls, and place on prepared baking sheets

about 1-1/2” apart. Press down to flatten slightly.

10. Bake at 350 °F for about 12-13 minutes, or until lightly browned.

11. Cool for two minutes on the baking sheet, then transfer to a wire rack to cool completely.

©2014 Susan Asato