I can’t even tell you how delicious-amazing these cookies are. It’s not because it’s a secret, just because how can I verbally express such things? These cookies are the most buttery, melt-in-your-mouth cookies I’ve ever made. You’ll need caramel syrup, (like the kind baristas use for your coffee) to get them just right. You could probably use brown rice syrup, corn syrup (if you dare) or golden syrup, but they won’t be quite the same – though still muy delicious.
Guppy prefered them without the pecans, so the for my second batch I made them plain – so I guess these cookies are just caramel cookies. Either way you make them, you’ll end up making them again and again.
Caramel Pecan Cookies
2/3 cup sugar
1/4 cup soy milk
1/2 cup oil
1 tbsp ground flax seeds
1 tbsp cornstarch
3 tbsp caramel syrup (or rice or golden)
2 tsp vanilla extract
2 1/4 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
About 24 lightly-roasted pecans
Heat your oven to 185°c/365°f and prepare 2 baking sheets with either parchment paper or silplat.
Using a metal whisk or a fork, combine vigourusly all but the last three ingredients in a medium mixing bowl until smooth (it’ll look like a thick caramel). Now sift in the last three ingredients and stir until you’ve got a smooth, easy to work with dough. If it’s still very sticky, just add a little flour until you can work with it easily.
Now roll the dough into golfball sized balls (or larger if you want big cookies) and pat them a bit when you set them on the baking sheet to make a disk. Set a pecan on each cookie to make them look beautiful. These spread quite a bit, so set them a few inches apart, then bake for about 14 minutes or so. You want to remove them from the oven just before they are fully cooked if you prefer soft, chewy cookies (we do!). Let them cool a few minutes on the baking sheet to be sure the bottoms are browned, then carefully transfer to a cooling rack.
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