Contributing Monkie Khatija Dadabhoy
Published on May 18, 2009
Chewy Chocolate Chip Pecan Cookies
(by Khatija Dadabhoy of Ghalia Organic Deserts)
On this episode of G Living GreenChefs, Boise Thomas helps out GreenChef Khatija Dadabhoy make vegan chocolate chip cookies. Life doesn’t get any better than this. Right.
For the Cookies:
2 ¼ Cups Whole wheat pastry Flour or Spelt
1/2 Tsp. Baking soda, aluminum-free
1/2 Tsp. Salt
½ Cup Earth Balance, melted and cooled
3/4 Cup Brown Sugar
1/3 Cup Sugar
1/3 Cup Silken Tofu, blended
2 Tsp. Vanilla
1 ½ Cup Pecans, chopped
1 Cup Chocolate Chips, semisweet
Step 1: Blend the silken tofu in a blender or food processor until completely smooth and whipped.
Step 2: In medium bowl, whisk together flour, baking soda, and salt.
Step 3: Whisk or use a stand mixer with a whisk attachment to mix together the melted earth balance, brown sugar and sugar. Beat in tofu and vanilla until well blended.
Switch to paddle attachment. Add dry ingredients and beat at low speed until just combined.
Add pecans and chocolate chunks and stir to incorporate.
Step 4: Use a 1 or 2 oz. scoop to scoop dough onto parchment lined sheet pan. Flatten gently into 1 or 2 inch rounds. Do your best to keep cookies perfectly round.
Bake in preheated oven until light golden brown around edges but still pale in center and slightly soft.
Step 5: Bake in a Pre-heated Oven at 325 F for 15-18 minutes (300 F in a Convection Oven)
Step 6:Remove from oven and cool on sheet on top of your stove or on a cooling rack.