Pecan, Oat, and Dark Chocolate Chunk Cookies

A stack of granola cookies with chocolate and nuts
Prep Time: 
50 minutes
Number of Servings: 
Makes 10 cookies
Recipe Source: 


  • 2 cups pecans, chopped
  • 1 cup old-fashioned rolled oats
  • 34 tsp baking powder
  • 12 ;tsp coarse salt
  • 12 tsp cornstarch
  • 14 cup extra-virgin olive oil
  • 14 cup maple syrup
  • 12 tsp pure vanilla extract
  • 3 oz dark chocolate, chopped into 14 inch pieces (12 cup)


  1. Preheat oven to 325°.
  2. Working in 2 batches, process pecans in a food processor until just finely ground (do not overprocess to a paste). 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 (dough will be sticky and a bit crumbly). Fold in chocolate.
  3. Line a baking sheet with parchment paper. Scoop and firmly pack dough using a 14 cup measuring cup. Transfer dough to baking sheet and then flatten slightly with damp hands until 12 inch thick. Repeat with remaining dough.
  4. Bake, rotating sheet halfway through, until light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cookies cool completely. (Cookies will crisp as they cool.)


It’s hard to believe that a vegan cookie can taste so extraordinary. These chunky cookies are chock-full of oats and bits of dark chocolate and are as satisfying as buttery, bakery-style chocolate chip cookies. The pecans here are ground fine, so they act as the flour, while maple syrup is the primary sweetener.

Nutrition Info: 
1 Cookie: 318 Calories, 5 g Protein, 22 g Carbohydrates, 4 g Fiber, 24 g Total fat (4 g sat), 135 mg Sodium, ★★ Vitamin B1 (thiamine), Phosphorus, Vitamin B2 (riboflavin), Iron, Magnesium, Zinc