These Cookies Yield a Crispy Texture with Easy-Peasy Instructions

RECIPE: Makes about 30

• pecans, 1 cup, chopped
• flour, pastry, 1-1/4 cups, [whole wheat is good]
• rolled oats, 1-1/4 cups
• salt, 1/2 tsp
• maple syrup, 1/4 cup
• vegetable oil, bland, 1/2 cup
• rice vinegar, 1 tsp
• vanilla extract, 1 tsp

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Oil the cookie sheets. 
2. Roast the pecans for 6 minutes, then chop and mix with flour, rolled oats, and salt. 
3. Combine the wet ingredients then add to the dry. Do not over mix.
4. Place rounded teaspoons of batter spaced on a cookie sheet. Flatten them with spoon, as they will not spread. 
5. Bake for 12 minutes on top rack until golden. 

Recipe adapted, original by Jeff Woodward