Coco-Almond-Maca-Chip & 43 Candied Peacan Snikcerdoodle Cookies
I knew I wanted to make cookies and I knew I wanted to step up the normal chocalate chip and snickerdoodle cookie. Working with what I had in my pantry, I veganized the “Best Big, Fat, Chewy Chocolate Chip Cookie” recipe from Allrecipes and added in a few ingredients to make it my own.
The base cookie dough was:
2 cups white whole wheat flour
1/2 teaspoon of baking powder
1/2 teaspoon of kosher salt
3/4 cup (1 1/2 stick) of vegan butter
1 cup packed dark brown sugar
1/2 cup organic sugar
1 tablespoon of vanilla extract
1 teaspoon of Maca powder
4 table spoons of Just Egg
I made the dough and then split into two. One dough I rolled into balls and cinnamon & sugar and topped with candied pecans. The pecans were about 1 cup of sugar, about 1/3 cup of dark brown sugar, pinch of kosher salt dash of cinnamon, roasted ginger powder, and few splashes of Liquor 43. Mixed over high heat until sugar dissolved and set aside to cool.
The oven was oreheated to 325 degressed and baked for 15 to 17 minutes, or until the edges are lightly toasted. They were then cooled on baking sheets for a few minutes before going to a wire rack to cool completely. Perfect with a glass of plant based milk ?
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