From: Linda McCartney’s “Linda’s Kitchen”, p. 176.
Delicious Chocolate Chip Cookies with pecan nuts. Another favourite!
These cookies melt in the mouth and will not keep long- unless you manage to hide them well. I used plain gluten-free flour from Doves Farm.
The picture was taken on a frosty morning in early March- do you notice the ice on the leaves and the table? Wonderful ice crystals and a beautiful time for a tea break outside.
From: Linda McCartney`s Home Cooking, p. 157
Great balance between the chocolate and the crunchy nut pieces. I like using dark chocolate, but my children prefer milk chocolate.
The biscuits keep well in an airtight container for two or three weeks (if they are not discovered and eaten before đ
Gluten-free: When using self-raising gluten-free flour mix (same amount as in the recipe), the biscuits are very short and crumbly but taste great. Using a large egg or two small eggs will improve the consistency.
Vegan: Substitute the butter for margarine, and use 1 tablespoon of flaxmeal and 3 tablespoons of water OR 3 tablespoons of soya yogurt instead of the egg. You should also use vegan chocolate.