Gluten – ugh.
Eggs – sometimes, ugh.
Dairy – sometimes, ugh too.
Digestion is hard these days.
I used to believe that my digestive difficulties only won over in the USA. I’ve had no problem noshing on freshly baked bread in France and Italy, fresh cheeses, and even garlic. I was looking forward to that opportunity again when visiting South America in September.
However, I had no such luck. The gluten did me in – the eggs and dairy made me “scary,” and oh, boy, that garlic just about killed me.
Such is life.
Thus, I was inspired to bake some allergy-friendly, digestive-friendly cookies as soon as I returned home – and, added a little “maple” fall flair!
Gluten Free Vegan Chocolate Chunk Maple Pecan Cookies.
Gluten Free Vegan Chocolate Chunk Maple Pecan Cookies
16 Tbs. vegan plant-based butter, room temperature
4 1/2 tsp. Ener-G egg replacer + 6 Tbs. warm water
1/2 cup maple syrup
1 cup white sugar
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
4 cups Pamela’s Artisan Gluten-Free Baking Flour
2 cups toasted pecans, chopped
2 cups vegan dark chocolate chunks
In a small bowl, whisk together the egg replacer and water. Set aside.
In a large bowl, beat the vegan butter until smooth and creamy. Add the egg replacer.
Cream in the maple syrup and sugar, as well as the vanilla, baking powder, baking soda, and sea salt.
In batches, mix in the flour until well combined.
Fold in the pecans and dark chocolate.
Chill for several hours.
Preheat the oven to 355 degrees.
Spoon 1″ sized balls on to a parchment lined baking tray (makes 6 dozen) and bake for about 15 minutes, until fragrant. Remove from the oven and cool for 10-15 minutes before moving.
The texture on these puppies is quite amazing: crumbly but puffy; almost shortbread-like, but not so heavy. Chewy chocolate and crunchy pecans with the scent of maple syrup. You’ll love them – and so will your belly!
