My cousin, Vanessa, was an amazing natural foods chef. She left this planet almost two years ago now, way too young. But she gave us such great memories and my sister, Jennifer, shares a recipe Vanessa found and treasured for the best cookies ever. Welcome, sis! -Maggie
I know these late summer months are not always ideal for slaving away in a hot kitchen, especially if said kitchen does not encompass the wholly convenient central air conditioning. Some things are worth the sacrifice. Cookies. I love cookies. I love baking them, and I love eating them. Homemade cookies beat store bought any day.
My most recent favorites are Double Chocolate Pecan Cookies. These are delicious for many reasons: chocolaty, sweet and nutty. But the best part is they’re vegan. Nope, that’s not a typo. Vegan. And they are delicious. I know vegan cookies are not typically high on dessert lists, but for those who are vegan or lactose intolerant, these come in very handy and tasty.
I wish I could take credit for discovering this recipe, but alas, my lovely cousin, Vanessa, introduced me to these gems. I had just moved into a new apartment, and Vanessa decided that she wanted me to have something sweet to snack on while unpacking. She sent me a cookie jar mix. Everything was already in the jar, I just had to add a few basic ingredients, mix and bake. Honestly, it was the best food gift ever.
Most of the ingredients are things you probably already have in your kitchen. I made them for my mom, sister and brother-in-law, and these non-vegan family members loved them. In fact, you may want to double the recipe because your recipients will eat them up and you need some too. Thanks, Vanessa, for all of the memories, and these cookies!
Double Chocolate Pecan Cookies
From the Post Punk Kitchen (Makes 20 cookies)
- 1 cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 2 teaspooons ground flax seeds
- ½ cup roughly chopped pecans
- ¾ cup sugar
- ¾ cup chocolate chips
- 1/3 cup vegetable oil
- ¼ cup soy milk
- 1 teaspoon vanilla
- Mix the dry ingredients together first, along with the pecans.
- Add the vegetable oil, soy milk, vanilla, & chocolate chips.
- Roll into 1 inch balls. Place on parchment lined baking sheets. Flatten into 1 ½ inch discs.
- Bake for 10 minutes at 350 degrees.
Photos taken and styled by Michelle Martin.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram, Tumblr and Pinterest.