Chocolate Chip Graham Crunch Cookies

  Looking for a new spin on the basic chocolate chip cookie the other day, graham crackers came to mind. A half hour later, the love child of chocolate chip cookies and graham crackers came to be in my kitchen. 

  The medley of the tender chewiness from the cookies, and the subtle crunch from the graham cracker crumbs, gives this cookie the best of both worlds.






Chocolate Chip Graham Crunch Cookies
Adapted from this recipe
Makes about two dozen little delights

-1/2 cup vegan buttery spread
-1/2 cup brown sugar
-1/2 cup sugar
-1 Tablespoon pure vanilla extract
-1/4 teaspoon pink Himalayan sea salt
-1/4 teaspoon cream of tartar
-1 teaspoon baking soda
-1 cup graham cracker crumbs, finely ground or ground just enough to leave tiny bits to add crunch
-1 1/4 cup flour
-1 1/2 cups chocolate chips
-1 1/2 cups chopped pecans

1. Preheat oven to 375F and line baking sheet with parchment paper or non-stick baking mat.
2. Beat vegan buttery spread and sugars until light and fluffy.
3. Add egg and vanilla, beat until combined.
4. Add salt, baking soda, graham cracker crumbs, flour, pecans and chocolate chips. Stir just to combine.
5. Drop by tablespoonful onto lined baking sheet and bake in preheated oven for 8-10 minutes.
6. Remove from oven, cool on cookie sheets 5 minutes.
Enjoy.

notes:

optional substitutions...
-sugar: coconut sugar
-egg: see a list of egg substitutes here, most ingredients are in your cupboard
-flour: any other flour will do














Mangia! Mangia!