Everybody needs a melt‑in‑your-mouth cookie, and this is my all-time favorite with its crumbly goodness. It’s great as a grab-and‑go snack or crumbled on top of some yogurt (preferably plain) like any granola. Keep ’em in the fridge or freezer for the ultimate crunch factor. Also, use the batter (without the chips) as a crust for any crumble. Versatile and victorious.
TIME40m
SERVES1 dozen cookies People
INGREDIENTS
- 2 cups rolled oats, ground to course meal in food processor
- 2 cups pecans, ground to course meal in food processor
- 1 cup oat flour
- 1 cup brown rice flour
- 3/4 cup maple syrup
- 1 cup safflower or sunflower oil
- 4 teaspoons vanilla
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
SHOPPING LIST
- 2 cups rolled oats
- 2 cups pecans
- 1 bag oat flour
- 1 bag brown rice flour
- 1 jar maple syrup
- 1 bottle safflower or sunflower oil
- 1 bottle vanilla
- Salt
- 1 jar ground cinnamon
- 1 bag semi-sweet chocolate chips
- Food processor
- Mixing bowl
- Baking sheet
- Parchment
EQUIPMENT
- Food processor
- Mixing bowl
- Baking sheet
- Parchment
STEP 1
Preheat oven to 350˚.
STEP 2
Add rolled oats and pecans to a food processor and grind to a course meal. Add to a large bowl.
STEP 3
Combine all other ingredients in the large bowl.
STEP 4
Mix well.
STEP 5
Form batter into golf ball size balls and press onto parchment lined baking sheet until about 1/8" thick.
STEP 6
Bake for 15 minutes.
STEP 7
Let cool on cookie sheet before removing (will otherwise crumble).
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