Chewy and chocolaty, these tasty treats will surely satisfy your cookie cravings. If nuts are not part of your diet plan, simply leave them out. These baked delights will still be delicious!
2 cups whole-wheat flour
1 cup sucanat, brown sugar or maple sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
1 cup pecans, roughly chopped
1 cup vegan, dark chocolate chips
1½ cups fresh apple purée (see note)
1 teaspoon vanilla extract
⅓ cup plus 2 tablespoons nondairy milk
Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper.
Put the flour, sucanat or sugar, baking soda, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the pecans and vegan chocolate chips, and stir with the whisk to combine. Stir in the apple puree, vanilla extract, and nondairy milk, and mix just until incorporated. If the dough seems overly wet, stir in a bit more flour, 1 tablespoon at a time. Alternately, if the dough seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time.
For each cookie, drop about 2½ tablespoons of the dough onto the prepared baking sheet. Flatten slightly using the back of a flat spatula.
Bake 15 to 18 minutes, or until slightly golden around the edges. Remove the sheet from the oven and let cool for 2 minutes. Transfer cookies to a wire rack. Cool for 10 to 12 minutes. Stored in an airtight container in the refrigerator, the cookies will keep for about 3 days.
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Chef's Note: To make the apple purée, peel and core three very large or four medium apples. Rough chop the apples. Put the apples in a blender and process until the consistency of smooth applesauce is achieved. Be careful not to liquify!