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Pecan Chocolate Chunk Cookies | Galletas de Trozos de Chocolate y Nueces

7/19/2019 0 Comments
 
Toasted pecans, chocolate chunks with sweet raisins with just a touch of oats create an amazingly satisfying cookie. These are some of the best cookies around.  
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​The "buttery" touch from the coconut oil is enhanced with the use of CBD oil, it almost gives it a "browned butter" flavor, of course if this isn't your thing no worries. These are seriously some of the best cookies ever, the toasted pecans compliment the chocolate, the raisins give a juicy delight, the chocolate a bit of gooeyness, they are so yummy, "OMG so good!" cookies! Instant "mmmmm, mmmm, mmmm" upon first bite, tested and approved by our friends. "Delicious and magical" was another review from Sahara. For an indulgent treat, get the recipe below. 

My love,
Christa
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Makes 10-12 Cookies | 15 Minute Prep | 10-15 Minute Bake
​
Toasted Pecans:
  • ¾ Cup Pecan Halves
  • ½ Tbsp Vegetable Oil
  • 1 tsp Agave or Coconut Sugar
  • Pinch Cinnamon
​
Cookies:
  • ½ Cup / 4 oz Coconut Oil or Earth Balance
  • 1 Cup + ¼ Cup Wheat Flour or a Gluten-Free All-Purpose Flour
  • 2 Tbsp Amaranth Flour (if needed, flour of choice is fine)
  • ½ Cup Oats
  • ½ tsp Salt
  • ½ tsp Cinnamon
  • ½ tsp Baking Soda
  • ¾ Cup Coconut Sugar Packed
  • 1 tsp Vanilla Extract
  • 1 Tbsp Chia Seeds
  • 3 Tbsp Water
  • 6 oz Chopped Chocolate
  • ½ Cup Raisins
  • 12 Pecan Halves for on top

Peaceful Preparation:
  1. Preheat the oven to 350°F / 175°C.
  2. Chop the pecans. Add the oil to the pan over medium heat. Add the pecans, cinnamon and agave or coconut sugar. Toast for a few minutes, set aside to cool.
  3. Mix the chia seeds and water together, mix well, set aside for 5 minutes to congeal.
  4. Mix dry ingredients together.
  5. Whisk the coconut sugar and coconut oil for 2 minutes. Add the vanilla and congealed chia, mix.
  6. Use a wooden spoon or spatula and fold in the flour to the wet, then the pecans, chocolate and raisins.
  7. Roll 3 – 4 tbsp into a ball, place on a baking sheet. Put a pecan on top, flatten slightly. Bake 10 – 15 minutes or until golden on the outside. Opt to sprinkle a little salt on top.
  8. Cool 10 minutes on the pan.
  9. Transfer to a cooling rack, enjoy and cool the rest of the way before storing, if there are any to store. ? 

TIPS:
  • Oil-Free: My first choice is a nut butter, then a seed butter, cacao butter or coconut butter. This works best as there are natural oils within. Else other oil-free options could be explored, such as banana puree, tofu, applesauce – however it will result in a much different texture, yet still tasty I’m sure.
  • Oats: You can pass on the oats if allergic or go for the gluten-free variety.
  • Other Preferences? Not big on chocolate? Replace with raisins. Not big on nuts? Omit. Don’t like cinnamon, try a different spice. Make your favorite cookie and enjoy.
  • Make what you’d like and freeze the extra cookie dough.
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En Español

Se cocinaran de 10-12 galletas | Preparación de 15 minutos | 10-15 minutos en horno

Nueces tostadas:
  • ¾ de taza de nueces cortadas por la mitad
  • ½ cucharada de aceite vegetal
  • 1 cucharadita de Agave o azúcar de coco
  • Pizca de canela
​
Galletas:
  • ½ taza / 4 oz de aceite de coco o balance de la tierra
  • 1 taza + ¼ taza de harina de trigo o una harina multiusos sin gluten
  • 2 cucharadas de harina de amaranto (si es necesario, la harina de elección está bien)
  • ½ taza de avena
  • ½ cucharadita de sal
  • ½ cucharadita de canela
  • ½ cucharadita de bicarbonato de sodio
  • ¾ Taza de azúcar de coco envasado
  • 1 cucharadita de extracto de vainilla
  • 1 cucharada de semillas de chía
  • 3 cucharadas de agua
  • 6 onzas de chocolate picado
  • ½ taza de pasas
  • 12 nueces por la mitad para la parte de arriba

Preparación pacífica :
  1. Precaliente el horno a 350 ° F / 175 ° C.
  2. Picar las nueces .Añadir el aceite a la sartén a fuego medio. Agregue las nueces, la canela y el agave o el azúcar de coco. Tostar por unos minutos, dejar enfriar.
  3. Mezcle las semillas de chía y el agua juntas, mezcle bien, deje reposar durante 5 minutos para que se cuajen.
  4. Mezclar los ingredientes secos juntos.
  5. Batir el azúcar de coco y el aceite de coco durante 2 minutos. Añadir la vainilla y la chía cuajada y  mezclar.
  6. Use una cuchara o espátula de madera y doble la harina hasta la humedad, luego las nueces , el chocolate y las pasas.
  7. Enrolle de 3 - 4 cucharadas en una bola, colóquela en una bandeja para hornear. Poner una nuez encima, aplanar ligeramente. Hornee de 10 a 15 minutos o hasta que estén doradas por fuera. Opta por espolvorear un poco de sal encima.
  8. Deje enfriar 10 minutos en la sartén.
  9. Transfiera a un estante de enfriamiento, disfrute y enfríe el resto antes de almacenar, si hay alguno para almacenar. ?

CONSEJOS:
  • Sin aceite: mi primera opción es una mantequilla de nuez, luego una mantequilla de semilla, mantequilla de cacao o mantequilla de coco. Esto funciona mejor ya que hay aceites naturales en el interior. También se podrían explorar otras opciones sin aceite, como el puré de plátano, el tofu, la compota de manzana. Sin embargo, el resultado será una textura muy diferente, pero aún así, sabrosa, estoy segura.
  • Avena: puede pasarse la avena si es alérgica o opte por la variedad sin gluten.
  • ¿Otras preferencias? No eres amante de  chocolate? Reemplazar con pasas. No te agradan las  nueces ? Omitir. No te gusta la canela, prueba una especia diferente. Haz tu galleta favorita y disfruta.
  • Haz lo que sea de tu agrado y congela la masa de galletas extra.

Muchas gracias a Sahara Douglas para ayuda de traducir! 
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    Meet Christa

    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

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