Craving something sweet again?
Our chocolate pecan cookies leave nothing to be desired. The combination of chocolate and nuts in a delicate cookie is simply irresistible! And the pecans also make a small but subtle difference to other cookies.
The dough is quickly mixed together and is one of the recipes that does not require an egg substitute. Of course, you can also change this recipe to suit your taste by adding different nuts or chocolate.
Chocolate pecan cookies
- 350 g spelled flour
- 1 tsp baking soda
- 1 pinch of salt
- 200 g of brown sugar
- 50 g chocolate
- 100 g chocolate drops, chopped (alternatively chocolate)
- 100 g pecans
- 220 g plant-based butter (soft)
- some vanilla extract (or vanilla sugar)
- Mix the soft plant butter and brown sugar in a bowl for a long time with the mixer.
- Mix the flour, baking soda, salt and vanilla together in a second bowl.
- Melt the chocolate over a water bath, add to the butter-sugar mixture and mix briefly.
- Now add the flour mixture to the butter-sugar-chocolate mixture and stir together.
- Finally fold in the nuts and chocolate briefly.
- Now, depending on how big you want the cookies, shape the dough into a ball and gently press it flat when placing it on the sheet. (Note that they diverge a little!)
- Now bake at 180 top and bottom heat for 10 minutes. They shouldn’t turn brown, then they’ll be nice and soft and pliable after cooling.
- Take the cookies out after the baking time and let them cool down first. Then they evaporate and become a little flatter, like the original cookies that we know.