Pecan Chocolate Chunk Cookies

Overview

MAKES 20 COOKIES

60 minutes

(30 minutes active, plus 30 minutes in oven)

The rundown:

  1. First you’ll process the pecans into a flour-like texture

  2. Then you’ll combine the dry ingredients

  3. Then you’ll add the wet ingredients

  4. Then you’ll put the cookies on the cookie sheet and bake for 25-30 minutes

allergies and dietary restrictions:

  • Gluten free, Dairy free, Vegan, Vegetarian

Grown-up Pro Tips

  • These cookies end up crunchy, not soft

  • They remind us of Sandies cookies, but are way better

  • They are absolutely delicious, despite being gluten free and vegan!

Shopping List

  • Chopped pecans (two 8-ounce bags of chopped pecans, or 4 cups)

  • Old-fashioned rolled oats (you’ll need 2 cups)

  • Pure maple syrup (you’ll need ½ cup)

  • Dark chocolate bars (two 3-ounce bars, as high a cacao percentage as you can find)

    • Or can use 1 cup of dark chocolate chips

  • Baking powder (1.5 teaspoons)

  • Cornstarch (1 teaspoon)

  • Vanilla extract

  • Pantry

    • Salt

    • Olive oil (you’ll need ½ cup)

Special Tools

  • Food processor (or blender)
  • 2 baking sheets (rimmed or cookie trays)
  • 2 Silicone baking sheets or parchment paper

Ready to cook? Instructions below

  • Wash hands

  • Collect ingredients

    • Chopped pecans (2 8-ounce bags)

    • Old-fashioned rolled oats

    • Pure maple syrup

    • 2 Dark chocolate bars (or dark chocolate chips)

    • Baking powder

    • Cornstarch

    • Vanilla extract

    • Salt

    • Olive oil

  • Collect tools

    • Food processor (or blender)

    • 2 baking sheets (rimmed or cookie trays)

    • 2 Silicone baking sheets or parchment paper

    • 2 cooling racks

    • Large mixing bowl

    • Measuring cups (1 cup, ¼ cup)

    • Liquid Measuring cup

    • Measuring spoons (1 teaspoon, ½ teaspoon

    • Rubber spatula

    • Sandwich bag (quart or gallon)

    • Meat tenderizer (or something else heavy like a soup can)

  • Grown-up: preheat oven to 325F, set racks to have room for 2 baking sheets

  • Grown-up: set up food processor with standard S blade

    • Or blender if you don’t have a food processor

  • Pour two 8-ounce bags chopped pecans into processor

    • If you bought in bulk, you’ll need to measure 4 cups

  • Pulse until resembles coarse flour

    • Don’t over pulse or it will turn into a paste

  • Grown-up: pour pecans into large mixing bowl

  • Measure 2 cups rolled oats

    • Pour into mixing bowl

  • Measure 1 ½ teaspoons baking powder

    • Measure 1 teaspoon, pour into mixing bowl

    • Measure ½ teaspoon, pour into mixing bowl

  • Measure 1 teaspoon salt

    • Pour into bowl

  • Measure 1 teaspoon cornstarch

    • Pour into bowl

  • Mix with rubber spatula

  • Make a well in the center

  • Measure ½ cup olive oil with liquid measuring cup

    • Pour into well

  • Measure ½ cup maple syrup with liquid measuring cup

    • Pour into well

  • Measure 1 teaspoon vanilla

    • Pour into well

  • Stir to combine

  • Break apart chocolate

    • Take 2 chocolate bars and put into sandwich bag (quart or gallon size)

    • Using a combination of your hands and a meat tenderizer (or soup can), break chocolate into smaller pieces

    • If you’re using dark chocolate chips, measure 1 cup and pour in

  • Pour chocolate chunks into bowl

  • Fold chocolate (gently stir)

    • Until mixed throughout

  • Line 2 baking sheets with silicone baking mats or parchment paper

  • Use a ¼ cup measure to scoop out dough and put on cookie sheets

    • Make sure the ¼ cup measure is firmly packed

    • You’ll probably have to fling the dough down to get it to come out onto the baking sheet

    • Should make about 20 cookies

  • Wash hands

  • Use damp hands to flatten each dough mound

    • Each cookie should be about ½” thick

    • If your hands start sticking, wash them again

  • Grown-up: put the cookies in the oven

    • Kid: set timer for 15 minutes

    • Grown-up: when the timer goes off you’ll rotate the pans and then bake for another 10-15 minutes (for a total of 25-30 minutes)

  • Clean up while it bakes!

  • When timer goes off, grown-up should rotate pans

    • Switch the pans so the one on the bottom rack is now on the top, and vice-versa

    • Kid: Set timer for another 10 minutes

  • Grown-up:

    • Check the cookies when the second timer goes off

    • They’re done when you’re able to lift them with a spatula without them falling apart

    • They’ll crisp up a bit after they cool

  • Grown-up: transfer cookies to cooling racks

    • When cookies are done, transfer to a cooling rack and let cool completely before eating

  • Nom!

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