Pecan, Dried Fruit and Chocolate Chip Cookies

A chewy style cookie that is egg and dairy free.

Recipe courtesy of Fun with Allergy Kids

Annies Pecan Choc Chip Cookies


200g dairy free margarine

1 cup brown sugar

1 teaspoon vanilla

1/4 cup maple syrup

2 Tablespoons golden syrup

300g plain flour

1/4 teaspoon salt

1 teaspoon baking powder

180g chopped dairy free chocolate

110g roughly chopped pecans

3 Tablespoons brine from a tin of chickpeas (you can freeze any leftovers)

1/4 cup Annies Fruit Bars (chopped) or Fruit Bites


  1. Beat the sugar, margarine and vanilla in a cake mixer until creamy - about 4 minutes on high.

  2. Add the maple and golden syrup and beat for a further 3 minutes.

  3. Add the chickpea brine and beat in well.

  4. Sieve the flour, salt and baking powder together.

  5. Add the flour, nuts, fruit pieces and pecans and mix in quickly. Don't over mix or the cookies will be tough and chewy.

  6. Place large spoonfuls on a tray and bake them at 175°C for 12 minutes or until golden brown .