By popular demand, I am sharing my ultra-top secret recipe for my vegan Double Chocolate Pecan cookies. They taste like brownies, but come in convenient cookie size. If you add a tiny bit more flour, they stay more brownie-like in consistency, add a bit more butter, and they get a bit thinner and crispier around the edges. I like them both ways, so this recipe is sort of an in-between of the two. I always toast my pecans in a skillet over medium heat for about 4-5 minutes stirring often so they don't burn. It brings the taste of the pecans to an entirely new level. You can also cut the salt amount in half, but I love a tiny hint of salt taste to accompany the sweet chocolate taste. But, maybe that's just me. And, since the batter has no raw eggs, feel free to eat a bunch and only bake a little. It's really that good. Everyone who's tried these amazing cookies has begged for more, omni or not. So, I think it's safe to say that I rule for creating them. HAHA. I crack me up. But, really, they are freaking wonderful.
This recipe is for 18-25 cookies, depending on the size you make them.