This was my first year participating in the Great Food Blogger Cookie Swap, organized by Julie and Lindsay, this cookie swap had 622 bloggers participate and raised $13,778.40 for Cookies for Kids' Cancer.
I was given three bloggers to send 1 dozen cookies to each and decided to go with a spin on my vegan chocolate chip cookie recipe that I have been tinkering with these past few weeks.
When I have these cookies in the house, without fail at 3:00 in the afternoon a craving hits for one or two of the cookies with a mug (or two) of coffee. Slightly salty with a whole lot of pecans and just enough chocolate to bring everything together.These cookies are awesome.
Super Nutty Chocolate Chip Cookies (vegan)
Ingredients:
1/2 cup coconut oil
1/3 cup white sugar
1/3 cup brown sugar
1/4 cup non-dairy milk
1 t vanilla
1 T ground flax
4.5 oz AP flour
1/2 cups oats - processed into flour
1/2 cup oats - whole
1/2 t baking soda
1/2 t salt
1/2 cup chopped pecans
1/2 cup chopped chocolate or mini chocolate chips
Preheat oven to 350*
In a medium bowl, cream the coconut oil and sugars. Stir in milk, vanilla and ground flax. Set aside.
In another bowl, mix together flour, ground oats, baking soda and salt.
Stir half of the flour mixture into the bowl with the wet ingredients, stir until smooth.
Using a wooden spoon, stir in the rest of the flour mixture, whole oats, nuts and chocolate until combined.
Line a baking sheet with parchment and using a cookie scoop, scoop out dough onto pan, spacing cookies about 2 inches apart. Using the bottom of a small glass, flatten cookies slightly.
Bake for 10-12 minutes, until just beginning to turn golden brown.
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