Mocha White Chocolate Pecan Cookies

These cookies have a double dose of chocolate, both from the cocoa in the dough and the punctuation of white chocolate chips, plus a bit of coffee flavor for extra interest.

Yield: 2¹/₂ dozen

Active time: 15 minutes

Start to finish: 40 minutes

¹/₂ cup coarsely chopped pecans

1¹/₂ teaspoons egg replacement powder, such as Ener-G

¹/₄ cup soy milk

1 tablespoon instant espresso powder

¹/₂ cup vegetable oil

1 teaspoon pure vanilla extract

1 cup all-purpose flour

¹/₂ cup whole-wheat pastry flour

¹/₂ cup unsweetened cocoa powder

³/₄ teaspoon baking powder

¹/₄ teaspoon salt

³/₄ cup vegan white chocolate chips

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Place pecans on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned. Set aside.

2. Mix egg replacement powder with 2 tablespoons cold water, and set aside. Combine soy milk and espresso powder in a small microwave-safe cup, and stir well. Microwave on High (100 percent power) in 30 second intervals until coffee dissolves. Set aside to cool for 5 minutes.

3. Combine oil, egg replacement mixture, coffee mixture, and vanilla in a mixing bowl, and whisk well. Stir in all-purpose flour, whole-wheat flour, cocoa powder, baking powder, and salt. Beat at medium speed with an electric mixer until dough forms. Stir in white chocolate chips and toasted pecans.

4. Drop dough by tablespoons onto the prepared baking sheets, 1¹/₂ inches apart. Bake cookies for 12 to 15 minutes, or until browned. Allow cookies to cool for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.

Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.

Variations:

Substitute blanched almonds for the pecans, and substitute almond extract for the vanilla extract.

Omit the espresso powder, and substitute dark chocolate chips for the white chocolate chips.

Omit the espresso powder, substitute chopped almonds for the pecans, and add ¹/₂ teaspoon ground cinnamon.

Actually ivory in color, white chocolate is technically not chocolate at all; it is made from cocoa butter, sugar, and flavoring. There are many good vegan ones on the market. It is difficult to work with, and should be used in recipes that are specifically designed for it. While other chocolate can be substituted for it, do not use white chocolate in lieu of dark chocolate in baking.