- 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 oz dark chocolate, chopped into 1/4 inch pieces (1/2 cup)
- Preheat oven to 325°.
- 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.
- Line a baking sheet with parchment paper. Scoop and firmly pack dough using a 1/4 cup measuring cup. Transfer dough to baking sheet and then flatten slightly with damp hands until 1/2 inch thick. Repeat with remaining dough.
- 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.
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