Pecan, Oat, and Dark-Chocolate-Chunk Cookies
These hearty treats are like a granola bar and a cookie rolled in one. Homemade pecan flour is simple to make. Grind nuts 1 cup at a time to avoid overprocessing (which will result in pecan butter). 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.
- Total Time:
- Yield: Makes 10
Photography: Lennart Weibull
Source: Martha Stewart Living, May 2015
- 2 cups pecans, chopped
- 1 cup old-fashioned rolled oats
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon cornstarch
- 1/4 cup extra-virgin olive oil
- 1/4 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 3 ounces dark chocolate, chopped into 1/4-inch pieces (1/2 cup)
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.