These are my go-to weekday cookies – quick, delicious, and reasonably nutritious. I make them so often I don’t think I have the recipe written down anywhere – it’s as much a part of my routine memory as how to fill the coffee maker (well, my non-pregnant routine) or make pasta marinara. Delicious straight out of the oven with an ice cold glass of almond milk or on their own – I dare you to have just one!
1/2 c. Earth Balance or other vegan butter stick, softened
1/4 c. organic brown sugar
1/4 c. evaporated cane juice
1 t. arrowroot powder
1 T. water
1 t. vanilla
1/2 t. baking soda
1 c. + 2 T. white whole wheat flour
1/2 c. vegan chocolate bits
1/2 c. pecans, chopped (or walnuts, if desired)
Preheat oven to 375. Cream together butter, sugars, arrowroot, water, and vanilla until smooth. Add in baking soda and then flour in 1/4 c. increments. Stir in chocolate bits and pecans until blended. Scoop by generous rounded teaspoonful onto cookie sheet. Bake 9-11 minutes or until golden brown.
Yields about 2 dozen cookies.