Vegan Cinnamon and Pecan Cookies

A couple nights ago, while everyone was hanging around waiting for dinner to be ready, drinking wine, poking around I decided to whip up another batch of cookies since the vegan chocolate chip ones from the night before had been devoured by our non-vegan kin.  I know, I'm on a cookie kick...

We were out of chocolate chips and everything was closed for Christmas, so there was no running out to grab ingredients.  I figured since the cookies were such a hit, I'd just fudge the recipe a bit according to ingredients we had around the house.

I crave cinnamon like some crave chocolate, so I figured that was the perfect place to start.  There was a container of pecans in the cabinet I found and I was set.

My father-in-law said these were even better than the chocolate chip ones, a "wow cookie" is what he actually said (he may have said wow a few times, I was shocked) and my friend Adam said "ya did good" with a hand full of cookie and crumbs on his face.

Here's how I did them (I tweaked the recipe a tad):

Ingredients:

1 cup organic whole wheat flour

1 cup organic unbleached flour

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons of cinnamon or a bit more if you're a cinnafreak like me

1 cup organic sugar

1/2 cup canola oil

1/4 cup Earth Balance

1/2 cup water

1. Preheat oven to 350 degrees.
2. Grease a baking sheet.
3. In a large bowl, mix together flours, baking powder, salt, and cinnamon
4. Stir in pecans
5. Make a well in the center and set aside.
6. In a medium size bowl, add together sugar, oil, and Earth Balance.
7. Mix well.
8. Add the water and mix well.
9. Add the wet mixture to the well in the dry.
10. Mix it well but be careful not to overwork it.
11. Form balls of dough and flatten into cookie sheets and place them on the baking sheet.
12. Bake them for 5 minutes then rotate the pan.
13. Bake for another 5 minutes.
14. Take out of the oven and let cool enough to touch.
15. Place the cookies on a cooling rack and let them cool completely.