1chia egg or Bob's egg replacerchia egg = 1 tablespoon chia seeds, 3 tablespoon water
2vegan dark chocolate barschopped
2ozvegan butter (¼ Miyokos package)room temperature (remove from fridge for 5-10 min)
2ozvegan butter (¼ Miyokos package)
Preheat oven to 375° and line a cookie sheet with parchment paper. Prep caramelized pecans first by heating butter over medium heat with pecan pieces. Stir for about 5 minutes until toasted. Once toasted, turn off heat and let cool.
Prep chia egg in small bowl and chop chocolate bars unto chunks. Set aside.
Combine gluten-free flour, baking soda, cinnamon, and ⅛ teaspoon of the salt and mix well.
In a separate bowl, combine coconut sugar, vanilla extract, bourbon, chia egg, and room temp vegan butter. Use an electric mixer to whip on high until fully mixed.
Fold the flour mixture into the bowl, stir using a rubber baking spatula until fully mixed. Add caramelized pecan mixture and chocolate chunks, then stir again.
Use a tablespoon to scoop 2-3 tablespoon of batter, then form into a large cookie in your hand and press onto the parchment paper. These cookies will not spread much, but leave about 1 inch between cookies.
Use the whole pecans to decorate the tops of cookies, then sprinkle lightly with the other pinch of sea salt or use finishing salt flakes.
Bake in the oven for 10 minutes until the edges are golden. Let cool on a cooling rack for 10-15 minutes to allow the middle of the cookies to firm. Enjoy!
For 1:1 gluten-free flour brands, I recommend Namaste or Bob's Cup for Cup.
Bourbon can be omitted or substituted for whiskey.
For pecan pieces, you can place whole pecans in a ziplock and crush with a mallet or something heavy.
Keyword Vegan Bourbon Pecan Chocolate Chunk Cookies
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