Pecan, Oat, and Dark-Chocolate-Chunk Cookies
These hearty treats are like a granola bar and a cookie rolled in one. This dough is sticky and a bit crumbly (but hey, it's gluten-free and vegan!) -- use damp hands to flatten. Cookies will crisp as they cool. Martha made this recipe on "Martha Bakes" episode 803.
Ingredients
- 2 cups pecans, chopped
- 1 cup old-fashioned rolled oats
- ¾ teaspoon baking powder
- ½ teaspoon coarse salt
- ½ teaspoon cornstarch
- ¼ cup extra-virgin olive oil
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- 3 ounces dark chocolate, chopped into ¼-inch pieces (½ cup)
Directions
- Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) Transfer to a bowl and stir in oats, baking powder, salt, and cornstarch. Make a well in the center and add oil, maple syrup, and vanilla. Stir to combine. Fold in chocolate chunks.
- Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick.
- Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.
