Crispy Double Chocolate Chip Pecan Cookies

Jo Zimny

By
@EmilyJo

Make sure you warm up your eggs and margarine before using. It makes the cookies come out better.

These are crispy crunchy cookies that will delight anyone who loves chocolate and pecans.


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Rating:

Comments:

Serves:

10

Prep:

20 Min

Cook:

10 Min

Ingredients

1/2 c
earth balance margarine
1/2 c
xylitol
1 large
organic egg
1 tsp
vanilla or almond extract
1 c
spelt flour
3 Tbsp
ghirardelli ground chocolate with cocoa
1/2 tsp
baking soda
2 Tbsp
non-dairy milk
1/3 c
semi-sweet chocolate chips
1 c
toasted pecans, chopped

Directions Step-By-Step

1
Heat oven to 375'F. If you live at 5,000 ft. like I do preheat the oven to 350'F.
2
In the bowl of an electric mixer beat the Earth Balance and Xylitol until well combined.
3
Add the egg and vanilla or almond extract and beat again.
4
In a separate bowl stir the flour, ground chocolate, and baking soda together with a whisk.
5
Add the milk and four mixture alternately into the earth balance egg vanilla mixture until well incorporated.
6
Stir in the chocolate chips and pecans.
7
Using a teaspoon measure drop onto your ungreased cookie sheet.
8
Bake 7-9 minutes. These can burn so keep an eye on them.
9
Remove from the oven and let sit for a minute or two, then transfer to a wire rack.
10
Cool completely so they won't crack. Store in an air tight container.
11
Enjoy!

About this Recipe

Course/Dish: Candies
Other Tag: Quick & Easy