Since I’ve turned vegan, baking has been a bit of a challenge. When you try regular recipes that calls for egg and use an egg replacer it never works out. I realized that you have to add water and experiment to get the right consistency that your used to. I know strange eh, it’s like playing mad scientist. I decided to “veganized” my short bread cookie recipe and I’ve added Peacans too. And, the funny thing is, it’s better than the original.
Vegan Shortbread Pecan Chocolate Chip Cookies
Adapted from my original here
makes about 24 dozen cookies (mini-size cookies)
1/2 cup of earth balance margarine
1/2 cup of brown sugar
1 egg replacer
1/4 tsp vanilla
1 2/3 cup of flour
pinch of baking soda (this came straight from the package, works every time)
1/2 cup of mini chocolate chips (dairy free, I like these ones)
1/3 cup of chopped pecans
1/4 cup of water
1. Heat oven to 350 and line two baking sheets with parchment paper.
2. In a mixer, blend margarine and sugar till mixed well. Add vanilla and egg replacer and continue to mix.
3. Add flour and baking soda and mix well. Add water. Mix in mini chocolate chips and pecans.
4. Form into balls about an inch wide (or little smaller than a Timbit). Place the cookie dough on the pan and about 2 inchs apart. Press down with back of large spoon.
5. Put in oven for 15-17 min.
6. Take out cookies when they are slightly brown on the bottom. Let it cool for a min or so on the pan. Transfer to wire racks to completely cool. It’ll be slightly soft in the centre but it’s still yummy!