In high school and college, I turned to baking as my stress-relief activity in between finals. Sometimes I would even bake as many as 6 batches of different cookies in one day. In truth, I was scared to test any vegan cookie recipes, for fear that they wouldn’t turn out as good as regular cookies with copious amounts of butter and eggs.
Turns out that I had no reason to fear — these oatmeal pecan cookies were my first foray into vegan baking and they are BOMB! They are maybe the best cookies I’ve ever had, and I don’t say that lightly! Something about the toasted pecans is insanely good, plus they are just a little chewy and gooey on the inside. Also, since they are vegan and 100% egg-free, they also make for some ridiculously amazing salmonella-free cookie dough!
Also, did you know that most dark chocolate is vegan?! I just discovered this, and am so happy about this realization. Chocolate is one of my life’s soul foods, and it’s icing on the cake to realize that I can still have chocolate as an indulgence, even while vegan.