This recipe has been moving around for quite a while, but we only recently stumbled upon it when we went looking for a vegan treat we could share with friends...
ingredients (& some notes of opinionated experience)
2 c. pecans - this is decadent if you have the full 2 cups, something specifically about the pecans makes them buttery tasting & would be our first option... we've swapped this with peanuts (needed to add some peanut butter since it was a bit too dry to hold without it - but for those who love peanut butter cookies, it's definitely worth the experiment); we've also tried walnuts, pistachios, almonds (a mix of any one or all of these with at least 1 cup of pecans will work... something magical about those pecans for this recipe) - no matter what nuts we use, we chop them in the food processor, just enough, before they become a flour or a nut butter 1 c. oats 3/4 tsp baking powder 1/2 tsp sea salt 1/2 tsp cornstarch 1/4 c. olive or avocado oil (we tried walnut oil & it was a bit intense for us - a friend has swapped this out for prunes and these are quite lovely as well) 1/4 c. maple syrup 1 tsp pure vanilla (opt) handful or two of cacao nibs (could use chopped chocolate) or a dried fruit (opt) cinnamon/cardamom to taste (opt) to boost protein, I've added up to 2 Tbs of flaxseeds ground
mix the
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.
Step 2
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.
Step 3
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.
Oooooh, now these I will most DEFINITELY bake this month!! Thank you Ms. Fia!!
Blessings,
Cheryl