Maple-Pecan Chocolate Chip Cookies
A stir and bake chocolate chip cookie recipe without eggs or butter. Over the years I've experimented with different types of vegetable oil. Recently, I used melted Earth Balance and the cookies were even better.
Servings 12 cookies
Cost 5
Ingredients
- 1 cup all purpose flour or pastry flour (130 grams)**
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup brown sugar (50 grams)
- ⅓ cup maple syrup (85 grams)
- ¼ teaspoon molasses (blackstrap) (somewhere around 2 grams)
- 1 teaspoon vanilla extract --(you can use up to 2 for more flavor)
- ¼ cup oil or vegan margarine that is at least 80% fat such as Earth Balance or any with 100 cal per T. If using the margarine, weigh out between 56 and 30 grams
- ⅓ cup chocolate chips (you can use more if you like)
- ¼ cup pecans toasted
Instructions
- Preheat oven to 350 degrees F.
- Stir together flour, baking powder, baking soda and salt.
- In a separate bowl, combine brown sugar, maple syrup, molasses, vanilla and oil OR gently melted margarine.
- Pour the dry ingredients into the wet ingredients and stir to make a dough.
- Add chips and nuts and nuts, being careful not to overmix.
- Drop by large spoonfuls onto parchment lined baking sheet. Bake 10 minutes or just-set. Don't over bake.
- Remove from oven and place cookies on cooling rack.
Notes
If you don't have a scale, stir the flour and spoon it into the cup. Level off. You want a very light-handed cup.
