With everything that’s happening in our world and while being home practicing social distancing – it allotted me ample time to bake some delicious goodness. So, off to the kitchen I went.
Now, I’m not a huge sweets girl; however, yesterday a craving for Chocolate Chip Cookies spoke to my soul lol – it brought so much joy to my heart and stomach; definitely my stomach. So what did I do? I granted my heart and stomach permission, to partake in some delicious goodness.
So, what all do you need to make your cookie craving a reality?
- 1/2 cup of vegan butter Earth Balance (Soy Free)
- 1/2 cup coconut brown sugar Madhava
- Egg replacer (follow package directions for one egg) Bob’s Red Mill
- 1 tsp vanilla extract
- 1 1/2 cups chickpea flour (precooked) Just About Foods
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- Chocolate chips (add as many as you like) Enjoy Life
- Raw pecans (add as many as you like)
Now that you’ve gathered your ingredients, let’s get to mixing and baking. Preheat your oven to 350 degrees. Gather two bowls, one bowl to add and mix together your chickpea flour, baking soda and sea salt. Bowl number two, add and mix with an electric mixer; your coconut sugar and vegan butter – until smooth. Go ahead and make your egg replacer. Add the “egg” and vanilla extract to your coconut sugar and butter mix. Mix well and then gradually add your your first bowl of ingredients. Continue to mix until well combined. Add your chocolate chips and pecans (as many as you’d like) – continue mixing. Place mix into the fridge for about 15-20 minutes. Separate dough into even sized balls – I don’t care for perfectly formed cookies; therefore I didn’t flatten them too much. Bake for about 15 minutes or until the edge of cookies start to brown.
Just an FYI: The cookies may initially be soft after removing from the oven. Allow time to cool for a few minutes and then transfer to a cooling rack. Indulge and eat with some So Delicious Ice Cream. Yummy!
I hope you enjoy! Let me know what you think. 🍪