Carl’s Chocolate-Chunk Cookies Recipe

A secret ingredient — Fiori di Sicilia — makes Carl’s Chocolate-Chunk Cookies irresistible.

| October 2013

With 80 satisfying and globally-inspired dishes for the single vegetarian, vegan and flexitarian, Eat Your Vegetables (Ten Speed Press, 2013) will arm you with easy and tasty recipes for one that go beyond the expected. Author and award-winning food editor Joe Yonan offers practical information on shopping for, storing and reusing ingredients, as well as essays on an array of meatless topics. In this excerpt from chapter 5, “Sweets,” get the recipe for Carl’s Chocolate-Chunk Cookies.

You can purchase this book from the GRIT store: Eat Your Vegetables.

More Flexitarian, Vegan and Vegetarian Recipes:
Spinach Enchiladas Recipe
Summer Succotash Recipe
Warm Israeli Couscous Recipe With Curried Broccoli

Carl’s Chocolate-Chunk Cookies Recipe

1/2 cup raw unsalted pecan halves
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup rolled oats
2 tablespoons unsweetened finely shredded coconut
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup packed light brown sugar
1 egg
1 teaspoon Fiori di Sicilia or vanilla extract, or 1/2 teaspoon orange oil plus 1/2 teaspoon vanilla extract(optional)
6 ounces bittersweet chocolate, shaved with a knife into irregular slivers and chunks

Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.

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