If you don’t bake up a batch of these cookies and sample them for yourself, how are you going to know how unbelievably delicious vegan baking can be?? These are a real stand-out. Soft and nutty with big bites of chocolate chips, cranberries and toasted pecans. I added an extra zing of orange flavor (which pairs so beautifully with both chocolate and cranberries) by adding orange zest. Truly addictive.
Whole Wheat Chocolate Chip, Cranberry & Pecan Cookies
Makes ~15 large cookies
1 1/4 cups white whole wheat flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. powdered stevia
1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a minute)
2 tbsp. orange juice
1 tsp. vanilla extract
1/4 cup unsweetened applesauce
1/4 cup vegan butter
1 cup vegan semi-sweet chocolate chips
1 cup dried cranberries
3/4 cup toasted pecans, chopped
zest from 1/2 an orange, optional
Preheat the oven to 350F and line two baking sheets with parchment paper.
In a large bowl, combine the white whole wheat flour, salt, baking soda, baking powder and stevia. Set aside.
In a medium-sized bowl, cream the maple sugar and the vegan butter until smooth. Stir in the applesauce, orange juice, egg replacer/water mixture and the vanilla extract. Stir this mixture into the flour mixture until combined – then fold in the chocolate chips, cranberries and pecans.
Drop by the tablespoon, smoothing them a bit if desired, onto the baking sheets. Bake for 12-14 minutes – rotating pans halfway through – until just starting to brown at the edges. Take care not to overbake. They’ll appear slightly underdone, but will firm up as they cool. Let sit on the baking sheets for a minute, then transfer to wire racks to cool completely. Serve with homemade chai tea.
(This recipe comes from the side of a 5-lb. bag of King Arthur Flour White Whole Wheat Flour – which, by the way, is a fantastic whole grain product. What changes did I make, you ask? Here’s the rundown: I halved the amount of “butter,” using applesauce to make up the remainder; used egg replacer; reduced the sugar to 1/4 cup of maple sugar – instead of 3/4 cup refined white sugar, and used stevia to make sure the sweet factor was just right. And, I added orange zest.)