Almond Milk Chocolate Chip Pecan Cookies

Tuesday August 27, 2013


Elemental Custard

I don't often make chocolate chip cookies (although I do realize they are life staples for some people). And... since I know some of these people who can not seem to live without them, I get requests to make chocolate chip cookies. Like all the time. As a result – I amuse myself by coming up with new recipes every time.

For this version, I am using Silk's Unsweetened Almond Milk which helps cut down on some of the fat content. And, with less sugar than a standard chocolate chip cookie you could say these are a healthier choice. I think I will be making this version more often- LOVE pecans and chocolate together. Match made in heaven- but feel free to omit the nuts if it's not your cup of tea. (Although these cookies do go great with a cup of tea).

Elemental Custard

As one of my friends commented- "These are a winner". Try them out and let me know what you think! :)

Recipe: Mara's Chocolate Chip and Pecan Silk Cookies

Adapted from HERE

~30 servings

Ingredients:

½ cup (250ml) softened, unsalted butter
¼ cup (60ml) granulated sugar
¼ cup (50ml) Silk True Almond Unsweetened
¼ cup + 2 tablespoons (90ml) brown sugar
2 teaspoon (30ml) vanilla extract

1/2 teaspoon (2ml) salt
1 cup (225ml) all purpose flour
1 ¼ cup (275ml) whole wheat flour
¼ teaspoon grated nutmeg (optional)
¼ teaspoon grated cinnamon (optional)
6 ounces (1 cup or 180ml) semi-sweet chocolate chips
1 cup (125ml) roasted pecan pieces (optional)
1 teaspoon (5ml) baking soda

Method:

Preheat the oven to 350 degrees F (180 degrees C).

In a large bowl, cream the butter with the sugars using an electric mixer or a wooden spoon until light and fluffy. Add the almond milk and vanilla and mix well.

Whisk together the flour, baking soda and salt in a mixing bowl before adding them to the wet ingredients and stir until combined. Using a wooden spoon or spatula, fold in the chocolate chips and pecan pieces.

Grease or use a parchment/Silpat lined baking sheet. Drop teaspoons of dough onto the sheet. For a thinner cookie, press with a cup or your hand to flatten. Bake in the preheated oven for 8-10 minutes. Cool slightly on a wire rack before enjoying with a glass of Silk!

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