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Recipe: Pecan Cookies With Oppo Brothers Ice Cream

These chunky pecan cookies are SUPER easy to make and go hand in hand with our Vanilla Pecan Praline Crunch ice cream - lockdown weekend activity sorted!

Have a go and tag us in your creations @oppobrothers.

 

Chunky Pecan Cookies

INGREDIENTS

PECAN COOKIES (9 Servings)

  • 250g - Vegan butter
  • 1 Vegan egg replacer (or 1 egg)
  • 1 tbsp - Plant-based yoghurt
  • 4 tbsp - Maple syrup
  • 2 cups - Self-raising flour (or buckwheat flour if GF)
  • 1 cup - Coconut sugar
  • 3/4 cup - Pecans (chopped)
  • 1 tsp - Baking soda
  • Pinch of salt

    TO SERVE

     

     

     METHOD

    1. Melt the butter in a saucepan over a medium heat, then leave to sit for about 10 minutes.
    2. Add the coconut sugar and maple syrup to the bowl of butter and mix with a hand mixer, slowly add the egg replacer (or egg), plain yoghurt and mix until well combined.
    3. In a separate bowl mix the flour, salt and baking powder. Slowly add the dry ingredients into the bowl with the wet mixture and beat at a low speed.
    4. Fold in the pecan nuts.
    5. Cover the dough and put in the fridge to chill for 1 hour.
    6. Preheat the oven to 180 degrees.
    7. Line a baking tray with baking paper.
    8. Roll the dough out into equal size balls and press down gently with your fingers. Place a few inches apart on the baking tray as the cookies will spread in the oven.
    9. Bake the cookies for 10-12 minutes. Leave to cool, serve with a few scoops of Oppo's Vanilla Pecan Praline Crunch ice cream (perhaps even making a cookie ice cream sandwich) and enjoy your #GoodTemptation

    Love, Team Oppo x

    Recipe & Imagery - @weareraye / weareraye.com & @naturally.b / naturallybrit.com