BRYANNA'S BIG CHEWY LOW-FAT, HIGH-FIBER CHOCOLATE CHUNK AND PECAN COOKIES Yield: 16 large cookies
6 tablespoons vegan buttter (not whipped)-- try my palm oil-free vegan "Buttah"
3/4 cup light organic granulated sugar
3/4 cup brown sugar
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 wholewheat pastry flour
1/4 cup oat bran
1/2 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups semisweet vegan chocolate chunks or chips, whole
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, and freeze if you aren't using them up within a day or two. Low-fat cookies don't keep as well as the high-fat variety.
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.