Name: Butterscotch Pecan Cookies
Prep time: 10 min
Cook time: 10 min
Ingredients: ¼ cup plus 1 tablespoon (70 g nondairy butter); ¾ cup 144 g Sucanat; 2 tablespoons 30 ml almond or other nondairy milk; 1 teaspoon pure vanilla extract; ¼ teaspoon fine sea salt; 1 cup 120 g whole wheat pastry flour; 2 teaspoons cornstarch; ½ teaspoon baking powder; ¼ cup plus 1 tablespoon (34 g chopped pecans); ½ cup 88 g nondairy semisweet chocolate chips (optional)

Preheat the oven to 350°F (180°C, or gas mark 4).
Line a baking sheet with parchment paper or a silicone baking mat.
In a large microwave-safe bowl, combine the butter, Sucanat, and milk.
Microwave for about 1 minute, stirring occasionally, until the Sucanat starts to dissolve.
Stir in the vanilla extract.
Sift the salt, flour, cornstarch, and baking powder over the wet ingredients.
Stir the dry ingredients into the wet mixture until well combined.
Fold in the pecans and chocolate chips, if using.
Divide the dough into 12 equal portions, using about 1 heaping tablespoon of dough per portion.
Place on the prepared baking sheet, leaving 1 inch (2.
5 cm) of space between them as they will spread.
Flatten slightly with the palm of your hand.
Bake for 10 minutes, or until the cookies are set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Butterscotch Pecan Cookies

Equipment

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Nutritional Information

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