MAKES 15–25 COOKIES
Pantry Essentials: GRAINS, COCONUT, NATURAL SWEETENER
The base of these cookies was inspired by a pie crust made by my friend Ashlae Warner (of Oh, Ladycakes). Before she came on my podcast, I wanted to test out one of her many amazing recipes. I decided to adapt her pie crust into little cookies. Only problem was, I didn’t have any cookie cutters (as you know, I like to keep the kitchen gadgets to a minimum). But I did have a shot glass! The top of a shot glass made the perfect little circles for these cookies. I have yet to find a cookie cutter I like better. If you’re fully stocked with awesome cutters, by all means, use them here. Just try to make sure whatever you use is not bigger than an inch or so wide.
1 cup pecans
1 cup thick rolled oats
¼ teaspoon sea salt
3 tablespoons coconut oil, melted
2 tablespoons real maple syrup
4½ ounces dark chocolate (or 1½ 3-ounce dark chocolate bars)
2 teaspoons peppermint extract
Preheat the oven to 325 degrees. In a food processor with the S blade attached, pulse the pecans, rolled oats, and sea salt into a fine meal texture. Drizzle in the coconut oil and maple syrup while the motor is still running until the meal begins to form a crumbly, almost wet dough.
Grab two pieces of parchment paper; line a baking sheet with one and use the other as your work surface. Press the dough mixture flat (about ⅛ or ¼ inch thick) onto your parchment paper.
Using the top of a shot glass or cookie cutter, cut out the circles. Gently slide the blade of a knife or an offset spatula under the cookie and transfer it to the baking sheet. Repeat until you have no more dough left. Bake for 7 to 10 minutes or until the cookies are slightly browned. LET COOL—as in, don’t touch these or they will fall apart.
While the cookies are cooling, melt the chocolate, then stir in the peppermint extract.
Spoon a little melted chocolate on top of each cookie and spread it into an even layer with the back of the spoon or offset spatula. Transfer the cookies, still on the baking sheet, to the fridge or freezer and cool until the chocolate has hardened. Store the cookies refrigerated in an airtight container for a week or two.
KITCHEN NOTES: This is a great cookie base recipe, so feel free to mix it up! Ditch the mint, keep the chocolate, and add nuts or seeds or a dusting of ancho chili powder to the top. Or skip the chocolate altogether and use your favorite jam or fruit topping.