 Orly's London Blend provides a 1:1 Flour Replacement thats gluten free, corn free and vegan that includes sourghum and quinoa flours. Check out the Orly Chocolate Pecan Cookie Recipe below that you can also make vegan with simple substitutes like earth balance for butter.
Recipe Makes 30 cookies 10.5 tbsp (150 grams) butter Just under 1 cup (170 grams) white granulated sugar 1.5 cups (220 grams) tightly packed light brown sugar 2 large eggs 3 tsp vanilla (12g) 2 1/3 cups (350 grams) Blends by Orly London Blend ½ tsp salt 3 ½ tsp baking powder (12g) ½ tsp baking soda 1 cup (150 grams) dark chocolate chips ¾ cup (75 grams) chopped pecans Heat: Preheat oven to 350º F. Line a flat cookie tray with parchment paper. Mix: In the bowl of a stand mixer with paddle attachment, cream the butter and sugars together on medium-high speed for 3 minutes until lightened in color. Add eggs + vanilla and mix for 2 minutes or until fully incorporated. In a separate bowl, mix together Blends by Orly London Blend, salt, baking powder, and baking soda. Add the dry ingredients to the mixing bowl and mix all ingredients together on med-high speed for 3 minutes, or until fully incorporated. Add chocolate chips and pecans and mix for 30 seconds or until dispersed within the dough Bake: Use an ice cream scoop or spoon to batch cookies onto a tray lined with baking paper. Bake for 12 minutes or until cookies are golden brown. For extra crispy cookies, bake for an additional 2-3 minutes. Comments are closed.
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