Ingredients
2 cups pecans, chopped
1 cup old-fashioned rolled oats
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon cornstarch
1/4 cup extra-virgin olive oil
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
3 ounces dark chocolate, chopped into 1/4-inch pieces (1/2 cup)
Preparation
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.
