Pecan, Oat, and Dark Chocolate Chunk Cookies
Prep Time
50 minutes
Number of Servings
Makes 10 cookies
Ingredients
  • 2 cups pecans, chopped
  • 1 cup old-fashioned rolled oats
  • [q:3/4] tsp baking powder
  • [q:1/2] ;tsp coarse salt
  • [q:1/2] tsp cornstarch
  • [q:1/4] cup extra-virgin olive oil
  • [q:1/4] cup maple syrup
  • [q:1/2] tsp pure vanilla extract
  • 3 oz dark chocolate, chopped into [q:1/4] inch pieces ([q:1/2] cup)
Directions
  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 [q:1/4] cup measuring cup. Transfer dough to baking sheet and then flatten slightly with damp hands until [q:1/2] 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.)
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, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Iron, Magnesium, Zinc