These cookies are so delicious! I am not Vegan nor Gluten-free, but these cookies are a must try, especially if you are baking for someone who is. They are easy to make, use very few ingredients, and are so tasty! This recipe comes from the cookbook, "A New Way to Bake" from the Kitchens of Martha Stewart.
Ingredients
2 cups pecans, chopped
1 cup old-fashioned rolled oats
3/4 tsp. baking powder
1/2 tsp. coarse salt
1/2 tsp. cornstarch
1/4 cup extra-virgin olive oil
1/4 cup maple syrup
1/2 tsp. pure vanilla extract
3 ounces dark chocolate, chopped into pieces (1/2 cup)
The first thing you need to do is to preheat the oven to 325 degrees F. Then, working in two batches, pulse the pecans in a food processor. First, you will want to chop them roughly and then measure them out, ensuring you have two cups. When you pulse, ensure that you do not process for too long. You do not want to make a paste, for example. Aim for a fine grind.
Transfer the ground pecans to a bowl and add the oats, baking powder, salt, and cornstarch. Stir to combine.
I combined the baking powder, salt, and cornstarch together in a small bowl, prior to adding it.
Make a well in the center and add the olive oil, maple syrup, and vanilla. Stir to combine.
Add the dark chocolate pieces and fold in.
The dough is sticky and crumbly, at this point; don't worry :)
Use a parchment lined baking sheet. Scoop and firmly pack cookie dough using a 1/4 cup measuring cup. I did this for the first time, but for the second time, I made these using a smaller cookie scoop. It is completely personal preference.
Using damp hands, flatten each cookie, slightly; about 1/2 inch thick. Bake for 20 minutes, until golden, rotating the sheet halfway through.
Transfer baking sheet to a wire wrack and let cookies cool completely. Cookies will crisp as they cool. This makes about 10 cookies. These freeze well (if they last that long!).
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