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Pecan, Oat, and Dark-Chocolate-Chunk Cookies

Recipe photo courtesy of Lennart Weibull

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.

Source: Martha Stewart Living, May 2015
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Homemade pecan flour is simple to make. Grind nuts 1 cup at a time to avoid overprocessing (which will result in pecan butter).

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Reviews

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How would you rate this recipe?
11
  • juliettekurtz
    26 AUG, 2018
    These were lousy - I'd give 0 stars if that were an option. Threw them out, probably only the 3rd or 4th time I've done that in 30 years of baking.
    Reply
  • lklagstad
    28 JAN, 2018
    These are really, really good. The only adjustments I made to the recipe were using melted butter instead of oil; I quickly processed the oats so there was a little bit of oat powder with pieces of oats; and a one tablespoon scoop for portion control. I had no problem with the cookie holding together before baking. I'll be making these on a regular basis!
    Reply
  • cnb48
    13 DEC, 2017
    I have made the recipe twice as is, and played with it using different flours and adding dried fruits twice. All four times, the results were excellent. I love the low-sugar and vegan aspect. I suspect those who noted the cookies didn't stay together were tempted to pick them up too early. They need to cool a bit in the pan before transferring carefully to a wire rack to cool completely. If cooled completely, they hold together wonderfully!
    Reply
  • MS10971041
    25 OCT, 2017
    These were delicious! After reading some other reviews, I decided to add 1 egg (as I'm not vegan) and the cookies held together beautifully.
    Reply
  • bushramail
    10 AUG, 2017
    After reading other reviewers comments about the recipe being too crumbly, I added a flax egg to the mix: 1tbsb ground flax mixed with 3 tbsp water, rested for a few minutes to become gel-like, then mixed in to the cookie dough. Also, I tried both 1/4 cup & tablespoon-sized cookies & both came out great.
    Reply
  • tesiahhotmail
    10 MAR, 2016
    These taste fantastic. They are also expensive to make and extremely crumbly. Be sure to use parchment paper when baking & handle with care. If they fall apart, don't throw them out!!! Use as a topping for vanilla ice cream - delicious!
    Reply
  • jmkemjk
    6 DEC, 2015
    I thought these were excellent! The nuts must be finely ground and I also ground the oats a bit. (If they are still not sticking together to form "patties" before baking, put the mixture into the food processor again.) I love the flavor and the nutritional value of the nuts and oats and dark chocolate instead of milk. I've made them twice already and will probably make them for Christmas.
    Reply
  • MS112569810
    24 AUG, 2015
    I rarely have a failure in my kitchen; however, this cookie recipe totally failed...when I took them out of the oven, they crumbled like granola. After letting them cool thoroughly, I attempted to put them on a plate and wound up with breakfast cereal! I ended up throwing the whole mess out and I was not happy, given that I paid $15 for the pecans!!! Is there something missing from this recipe?
    Reply
  • kayk411
    27 JUN, 2015
    This cookie does NOT hold together. They completely fall apart. Perhaps there is something missing from the recipe. And the taste is only average...not worth all the pecans you have to buy to make them.
    Reply
  • smoothness
    3 JUN, 2015
    very meh (flavorwise). cookies were crumbly and falling apart. not worth the expensive maple...
    Reply

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