Treat yourself to these vegan pecan butter cookies, perfect for a low glycemic index sweet break. Soft on the inside and slightly crispy on the outside, they strike the perfect balance between indulgence and wellness.
In a mixing bowl, combine the dry ingredients (except for the chocolate chips if using).
Measure the liquid ingredients in a measuring cup and pour them into the bowl. Mix well with a spoon, then knead with your hands. Add the chocolate chips and mix again.
Shape the dough into balls using your hands, or, if you're feeling fancy, with an ice cream scoop. Place them on a baking sheet and flatten slightly.
Bake at 180°C (356°F) for about 15 minutes for larger cookies, or 10 minutes for smaller ones. They should still be soft when they come out of the oven and will firm up as they cool.
Enjoy!
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