PECAN, OAT, AND DARK-CHOCOLATE-CHUNK COOKIES
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) 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. Fold in chocolate chunks.
- Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick.
- Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.
Nutrition Facts : Calories 355 g, Cholesterol 1 g, Fat 29 g, Fiber 4 g, Protein 5 g, SaturatedFat 5 g, Sodium 63 g
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