What’s Martha filling her cookie jar with these days? Better-for-you treats revamped with wholesome pantry ingredients. Our favorite is the pecan, oat, and dark-chocolate-chunk cookies that just happen to be gluten-free and vegan. They rely on homemade pecan flour and olive oil instead of the usual white flour and butter and swap out sugar for maple syrup. And Martha’s not stopping there. She's also updating beloved classics like molasses cookies with quinoa flour and espresso cookies with buckwheat.
Joining Martha in the kitchen this week is Nate Hodge from Brooklyn-based chocolate company Raaka, which is known for its small-batch bars made from organic, fair-trade, virgin (chocolatier-speak for unroasted) cocoa beans. Hodge walks Martha through the life of chocolate, from bean to bar, and demonstrates how to whip up a cocoa nib s’more. Get an early look at Martha’s winning gluten-free, vegan cookie recipe below, and be sure to tune in this weekend!
Pecan, Oat, and Dark-Chocolate-Chunk Cookies
Like a cross between a granola bar and an oatmeal-chocolate chip cookie, this treat will satisfying your craving for both. Bonus: it means we can finally have cookies for breakfast!
"Martha Bakes" season 8 airs on PBS stations nationwide (check local listings).