Makes several dozen depending on size
4 ¼ cups pecans, divided
2 cups rolled oats
6 ounces bittersweet chocolate chips
1 ½ teaspoon baking powder
1 ¼ teaspoon salt
1 teaspoon cornstarch
2 tablespoons oat flour
1/2 cup olive oil
1/2 cup maple syrup
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees F. Line cookie sheets with parchment or Silpat.
In food processor, finely grind 3 ½ cups pecans, being careful not to go too far and turn into paste.
Dump pecans in a bowl. Process remaining 1 cup pecans into a paste and add to bowl with and oats, chocolate chips, baking powder, salt and cornstarch. Stir well.
Make a slurry with oat flour and 2 tablespoons water and add along with oil, maple syrup and vanilla. Stir well.
Scoop into mounds of desired size and place on cookie sheets leaving room between cookies. Dipping fingers into cold water, flatten slightly to 1/2-inch thickness.
Bake for about 20 minutes, rotating sheets halfway through baking time. Remove when cookies are golden brown. Cool slightly on a wire rack and serve warm.