• Heat oven to 350°
• Combine flax and sourdough starter discard. set aside.
• Beat margarine with the sugar until light in color. add the flax and starter mixture. stir well. Add the vanilla and butter flavoring.
• In another bowl, mix the two flours, baking soda, cornstarch, salt, pecans, and chocolate chips. Stir well.
• Mix the dry ingredients into the margarine mixture until just blended.
• Drop heaping tablespoonfuls of the dough onto a cookie sheet.
• Bake at 350° for 10-12 minutes until the base of the cookies turns golden brown. Cool for at least 5 minutes before moving to a cooling rack.

*Pecans

• Toast the pecans on a jelly roll pan in a 200° oven. Stir every 30 minutes for the first hour and then every 15 minutes until very dry and toasted in flavor. When cool, put into a freezer ZipLock bag. Roll and tap the bag with a rolling pin until the nuts are broakeninto small pieces.

Storage

• Scoop the raw dough onto a jelly roll pan or cookie sheet. Freeze. Remove from pan and store in a zip bag in the freezer for up to 3 months. When ready to bake, place the frozen cookie balls on a cookie sheet and bake at 350° for 11-13 minutes.