These delicious cookies combine the comfort of a peanut butter cookie with chocolate and pecans and are perfect for dunking in chocolate milk
In a small bowl whisk the flax-seed meal and water, let rest for 10 minutes
In a large mixing bowl with a hand mixer or a bowl of a stand mixer, cream together the vanilla, vegan butter, brown sugar, granulated sugar and peanut butter until well combined and creamy. Add the flax-seed mixture and mix in
In another bowl whisk together the flour, tapioca flower, baking soda and salt and add to the wet ingredients slowly mixing until it all comes together, dough will be stiff and a bit crumbly
Mix in the chocolate chips and pecans, pat down and cover, let sit in the fridge for 30 minutes, I find that chilled cookie dough bakes so much nicer and doesn't spread out as much
Preheat oven to 375 F
Form the dough into balls from a rounded tablespoon or a cookie scoop onto parchment lined sheet pans, I got 40 cookies, so depending on how big you make them, you could come up with a few less or a few more...
Bake in oven for 15 to 18 minutes, mine came out exactly at 18 minutes in a convection oven
Let cool on the baking sheet for 10 minutes before placing them on a platter or cooling rack