Pecan, Oat & Dark Choc Chunk Cookies (gluten free/vegan)

Sooooo yummy… after a meal or with a cup of tea!! The pecans are ground fine, so they act as the flour, while the maple syrup is the primary sweetener. Makes 10.

Source: Recommended by my client, Claudia C. From: A New Way to Bake, by Martha Stewart


·      2 cups pecans, chopped

·      1 cup old fashion rolled oats

·      3/4 tsp. baking powder

·      1/2 tsp. coarse salt

·      1/2 tsp. cornstarch

·      1/4 cup extra-virgin olive oil 

·      1/4 cup maple syrup

·      1/2 tsp. vanilla extract

·      3 oz. dark chocolate, chopped into 1/4” pieces (1/2 cup)


1.    Preheat oven to 325 degrees

2.    Working in 2 batches, process pecans in food processor until just finely ground, not paste

3.    Transfer to a bowl and stir in oats, baking powder, salt and cornstarch.

4. Make a well in the center: add olive oil, maple syrup and vanilla

5. Stir to combine, and fold in the chocolate.

6. Line a baking sheet with parchment paper (optional).

7. Scoop and firmly pack dough using 1/4 meas. cup

8. Transfer to sheet, flatten slightly

9. Bake, rotating sheet half way through, until golden, about 20 minutes.



Blueberry Muffin Protein Shake

Makes 2-3 Servings



·      2 cups water or coconut water

·      1 cup almond milk (or soy, or coconut)

·      3 scoops protein powder (plant: favorite is Thorne MediClear SGS, or Vega Smoothie, Vegan Smart)

·      1 organic apple, cut up

·      1/2 avocado

·      1.5 cup blueberries 

·      1-1.5 cup kale or spinach

·      1-2 tsp cinnamon (or to taste)

·      1/2 tsp. Spirulina powder, (optional)

·      flax seeds, maca powder, raw shelled hemp seed (optional)


1.    All fruit and veggies can be fresh or frozen. Organic is preferred.

2.    In a blender, add liquids, powders, fruit and veggies. Blend on high.

3.    Refrigerate left over, will keep for 5 days.