Dairy and Egg Free Maple Pecan and Chocolate Chip Cookies
These Dairy and Egg Free Maple Pecan and Chocolate Chip Cookies are the result of me having a wee play around with Aquafaba (chickpea brine for those yet to discover this incredible egg-replacer!)…up until now, I’ve just left eggs out and shifted the other ingredients around a bit….but adding it really did make for a pretty incredible cookie experience! I very nearly didn’t bother cooking them haha as the raw dough was pretty out-of-this-world. If you have nut allergies, you can easily replace the nuts with something like dried apricots or cranberries. If you are gluten-free, just use any gluten free flour mix that works for you…I made some nut free and with cassava flour (my daughter is allergic to all the gf flour mixes, but can tolerate cassava flour) instead and they worked just fine.
- 200g dairy free margarine (I used Sunrise)
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 2T golden syrup
- 300g plain flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 180g chopped dairy free chocolate (I used Whittakers)
- 110g roughly chopped pecans
- 3 Tablespoons brine from a tin of chickpeas (you can freeze any leftovers)
- 1. Beat the sugar, margarine and vanilla in a cake mixer until creamy (about 4 minutes on high).
- 2. Add the maple and golden syrup and beat for a further 3 minutes.
- 3. Add the chickpea brine and beat in well.
- 4. Sieve the flour, salt and baking powder together.
- 5. Add the flour, nuts and pecans to the mix and mix in quickly. Don't over mix or the cookies will be tough and chewy.
- 6. Place large spoonfuls on a tray (I dont squash them but you can if you want a flatter biscuit) and bake them at 175 degrees Celsius until golden brown. Mine took 12 minutes.