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Vegan Chocolate Chip Cookies with Pecans

0 Ratings

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Prep 20 min
Total 1 hr 30 min
Servings 36

Say what? You heard right. And these vegan chocolate chippers are as good as the regular ol' ones! MORE + LESS -

Ingredients

3/4: cup vegan buttery spread sticks, softened

2/3: cup vegan granulated sugar

2/3: cup packed vegan brown sugar

1/4: cup unsweetened vanilla almond milk

2: teaspoons vanilla

2 1/2: cups all-purpose flour

1: teaspoon baking soda

1: teaspoon baking powder

1/2: teaspoon salt

1/2: cup chopped pecans

1: bag (12 oz) vegan semisweet chocolate chips (2 cups)

Steps

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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.
2

Stir in pecans and chocolate chips until well blended. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
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.

Expert Tips

Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.
Vegan buttery spread can be found in the dairy aisle in your favorite grocery store.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 160
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 3g 16% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 125mg; 5%
Potassium: 25mg; 1%
Total Carbohydrate: 20g; 7%
Dietary Fiber 1g 4% Sugars 8g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;