AND PECAN COOKIES
½ cup granulated sugar (100g)
¾ cup brown sugar (165g), packed
½ teaspoon salt
½ cup unsalted butter (115g), melted
1½ teaspoons vanilla extract
1¼ cups PomPom Paddock Cauliflower Flour Mix (155g)
½ teaspoon baking soda
¾ cup dark chocolate chunks (110g)
½ cup roughly chopped pecans or nut of your choice (110g)
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the PomPom Paddock Cauliflower Flour Mix and baking soda, then fold the mixture with a spatula. Fold in the chocolate chunks and pecans, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.
Preheat oven to 180°C. Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely on the tray before serving. Enjoy!
At PomPom Paddock we unleash your culinary
creativity through simple and super nutritious, plantbased products.
We’re so excited to launch our signature cauliflower
flour – a bespoke blend of gluten and wheat free
produce, freshly picked and perfected to create the
ultimate wholesome, cup for cup flour replacement.
Share the love with your family and friends to
experience guilt-free giddy gratification from your
cupcakes, muffins, pizzas and other delights and use
as an extra serve of vegetables in your children’s
sweet & savoury creations,
They’ll thank you for it … one day!
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