Best Pecan Cookies … Eggless, wholegrain recipe which makes absolutely delicious cookies!
Best Eggless Pecan Wholegrain Chocolate Chip Cookies … these are the simplest AND most delicious pecan cookies you will make. The ingredients are staple and the process is fuss free like a cookie recipe should be. You’ll never go for a store bought cookie again!
I’ve baked chocolate chip cookies forever. In fact, I think it’s the first thing most bakers attempt when they explore baking at home. For me it was no different. I used to make trays of cookies on request and they always disappeared before I knew it, what with cookie monsters all over the house.
I remember the kids trading my cookies for friends lunches since my cookies were really popular in school and went at a so called premium! At the time, all my cookies, brownies, cakes were with eggs. Cut to now, all my bakes have gone eggless and I am so happy! From the very beginning, I always hated the slight eggy aroma, yet didn’t believe that one could easily bake easily eggs. How wrong I was!
It was a change brought about by the pandemic. With eggs not available easily, there were loads of reader requests for eggless recipes. That was just the thing I needed to broaden my horizons, to challenge the way I baked, to look at ingredients differently. It put an end to a certain kind of baking monotony, made me think out of the box!
The joy of eggless baking!! It’s really the little things that really make a difference, and with no eggs in my pantry, I began a brand new journey into eggless baking. There’s been no looking back and I’m really enjoying it. Every dessert I make is eggless now, vegetarian actually, because I have stopped using gelatine in desserts too. That was again just to accommodate reader requests and I consider it a blessing in disguise.
I’ve been able to connect with a beautiful community online, mainly on Instagram, and it’s motivated me to create more, connect more, and most importantly, enjoy this space more. Do stop by and say hello. I’m @passionateaboutbaking on Instagram😊.
My key changes going eggless were the inclusion of chia seeds as an egg substitute, using buttermilk or yogurt like in this Eggless Mango Pistachio Tart Cake. Another substitute that works beautifully is increasing the bananas in banana loaf like in this amazing one bowl, wholegrain Eggless Pecan Chocolate Chip Banana Bread. Every recipe works differently, baked or no bake, the experimenting is endless yet the rewards are worth the effort!
And back to the pecan cookies. You are absolutely going to love these. I enjoy baking these because they have rich, deep flavour, are crisp and buttery and so wholesome. I’ve been baking these on repeat with pecans the past few years and they are just amazing.
You can always make these cookies with walnuts, or dried cranberries and pistachios, dried blueberries, even dried cherries. We never tire of these at home. They begin to disappear quickly even before they’ve cooled down completely. That’s how good they are!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it! Happy Holidays 🎄❄️🎄!!
Best Eggless Pecan Wholegrain Chocolate Chip Cookies
Ingredients
- 115 g unsalted butter soft
- 100 g light brown sugar desi khaand
- 100 g whole wheat flour aata
- 50 g all purpose flour maida
- 1 tsp chia seeds
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- Pinch salt
- 50 g pecans chopped
- 50 g dark chocolate chips
Instructions
- Preheat the oven to 180C. Line 2 cookies sheets with parchment paper.
- In a bowl of the stand mixer {or in a large bowl}, whisk the butter and sugar until light and fluffy.
- Add the remaining ingredients and mix in at the lowest speed until incorporated.
- Using a cookie scoop, measure out walnut sized pieces, roll into tight balls and flatten slightly. Top with chocolate chips and pecan halves.
- Bake for 17-19 minutes until the tops are a light golden brown and firm to touch.
- Cool completely on cookie racks.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
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