"For THE Cookie, I used TCHO's Choco Charms 60.5%. It has this really lovely chocolatey flavor with a nice vanilla and and caramel note in the end. And it melts beautifully."
- Rubber Spatula
- Kitchenaid Mixer
- Whisk Attachment
- Saute Pan
- Large Bowl
- Microplane (Zester)
- Cookie Sheet
- Add the flour, baking soda and salt to a small bowl and whisk to combine.
- Add the egg replacement powder to a small bowl and whisk in the 1/4 cup of cold water until combined. Set aside to thicken for at least 5 minutes.
- Place a small saute pan over medium heat and add the vegan butter and coconut oil. Heat until just melted.
- In a large bowl, add the granulated sugar, egg replacement mixture, vanilla extract and remaining 2 Tablespoons of cold water and whisk until very few sugar granules remain, approximately 1 minute.
- Add the melted vegan butter and coconut oil mixture, dark brown sugar and zest and whisk until fully combined. Make sure you use a spatula to get all the buttery coconut goodness out of the saute pan.
- Add the flour, baking soda, and salt from the small bowl. Fold (do not whisk) to combine with a rubber spatula. Add the chocolate, pecans and oats. Stir/fold until very thoroughly combined.
- The dough will be sticky and thick in texture. (It will firm up while it chills in the refrigerator.)
- Cover bowl with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
- Adjust an oven rack to the middle-upper position and preheat the oven to 375 degrees Fahrenheit.
- Line a sheet tray with parchment paper.
- Pack the cookie dough, straight from the refrigerator, into a 1/4 cup measuring cup or weigh out 75 grams and roll into very compact dough balls.
- Evenly space 6 dough balls on the parchment-lined sheet tray and return any remaining cookie dough balls to the refrigerator until ready to bake.
- Cook for 7 minutes then rotate the pan. Cook for an additional 8 minutes. The cookies will still look slightly undercooked and will crisp up as they cool.
- Transfer the cookies to a cooling rack using a metal spatula and let cool until firm enough to handle
Note: If baking all of the cookies at once, be sure to place cookie dough balls on a room temp sheet pan (rather than reusing a hot sheet pan fresh from the oven).