Saturday, August 16, 2008
BIG CHEWY CHOCOLATE CHUNK & PECAN COOKIES (WHOLE GRAIN!)
As you might have noticed, I haven't done many desserts lately. I'm trying not to eat them very often! However, last night, despite the heat, I had a craving for a big, chewy cookie with chocolate chunks and whole pecans in it. So I made my recipe for chocolate chip cookies from my book "The Fiber for Life Cookbook" (it contains less fat than most recipes and is made with wholegrain flours), but I made fewer, larger, thicker cookies and I used whole chocolate couvertures (round "buttons" of chocolate for bakers and candymakers-- I used Camino organic, fair trade chocolate couvertures that I got from a wholesale supplier) and whole pecan halves. You could use chunks of your favorite vegan, organic, fair trade chocolate instead.(Chart of available fair trade, organic chocolate.)
I baked a small batch of them in my little countertop Cuisinart Brick Oven and it was just what I was craving! I baked the rest of the cookies early this morning, while it was cool.
BRYANNA'S BIG CHEWY LOW-FAT, HIGH-FIBER CHOCOLATE CHUNK AND PECAN COOKIES
Yield: 16 large cookies
6 tablespoons regular Earth Balance (not whipped)
3/4 cup light organic granulated sugar
3/4 cup brown sugar or Sucanat
1/2 cup water blended for several minutes with
2 tablespoons flaxseeds
(this makes a "gloppy" mixture like eggs-- use a blender)
2 tablespoons non-dairy milk
1/2 tablespoon pure vanilla extract
3 cup whole wheat pastry flour
1/4 cup oat bran
1/2 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups semisweet or bittersweet dark organic chocolate chunks or couvertures
1 cup pecan halves
Preheat the oven to 350°F. Line 2 cookie sheets with cooking parchment. Beat the Earth Balance, sugars, flaxseed egg replacer, non-dairy milk, and vanilla in a food processor or with an electric mixer until smooth.
In a medium bowl, mix the Dry Mix ingredients, whisking thoroughly. Add the processed mixture and and the chocolate and pecans, and mix well to make a firm dough. Chill the dough (covered) until firm enough to handle.
Cut the dough into 16 equal pieces, and roll them roughly into balls with damp hands. Place 8 on each cookie sheet, leaving space between. Press them down to about 3/8" or 1/2" thick. Bake 10 minutes, then turn the pans around from front to back (and, if necessary, shift the ones on the lower shelf to the top and vice versa) and bake 10 more minutes.
Remove from pans and cool on racks. Store airtight after cooling thoroughly, or freeze.
Nutrition (per cookie): 294.7 calories; 36% calories from fat; 12.8g total fat; 0.0mg cholesterol; 229.7mg sodium; 173.9mg potassium; 44.9g carbohydrates; 4.6g fiber; 19.8g sugar; 40.2g net carbs; 4.7g protein; 6.2 points.