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1
Heat oven to 350°F. In large bowl, beat buttery spread, granulated sugar and brown sugar with electric mixer on high speed until creamy. Beat in almond milk and vanilla until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
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2
Stir in pecans and chocolate chips until well blended. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
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3
Bake 14 to 16 minutes or until edges are light golden brown and set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely, about 20 minutes. Store in tightly covered container.
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