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Pecan Butter Chocolate Chip Cookies

• 1 cup butter or coconut oil (or a combination)
• 1 teaspoon vanilla
• 1 1/2  cups Rapadura/Sucanat
• 2 eggs (or substitute 1 tablespoon flaxseed meal mixed with 3 tablespoons hot water for each egg)
• 1 cup pecan butter (made from soaked and optionally dehydrated pecans a la Nourishing Traditions)
• 3 cups flour (either sprouted soft white wheat or a gluten-free flour mix—I use a blend of equal parts buckwheat, millet, sorghum and sweet rice flours)
• 1/8 teaspoon salt
• 2 teaspoons baking soda
• 1/3 to 1/2 bag of Enjoy Life chocolate chips (these are dairy-free and soy-free)

Preheat oven to 350 degrees. In a mixing bowl, cream together butter and/or coconut oil with vanilla and Rapadura/Sucanat. Add eggs or flaxseed meal substitute and pecan butter and mix thoroughly. In a separate bowl, combine flour, salt and baking soda. Add dry ingredients to wet ingredients a little at a time until completely incorporated. Stir in chocolate chips. Using a cookie scoop or large spoon, drop dough onto baking sheets. Bake 12 to 15 minutes. Allow cookies to cool for several minutes on the baking sheets before transferring them to a rack to cool completely.

Yield: about 4 dozen cookies.

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