Fuel your summer adventures with these gluten- and dairy-free cookies from 5280 editorial intern Sophie Goodman.
—Illustrations by Peter James Field
Toast 1 cup pecan pieces in the oven at 350° until lightly browned and fragrant.
Meanwhile, combine 1 cup all-purpose gluten-free baking flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, a pinch of salt, and 1 cup gluten-free oats in a mixing bowl. In a second bowl, combine ½ cup pure maple syrup, 1/3 cup melted coconut oil, 1 egg, and 1 teaspoon vanilla extract. Slowly fold the dry ingredients into the wet.
Add 1 diced medium apple, 1 cup dried fruit (try cranberries, blueberries, and chopped figs), and toasted pecans to the dough and mix until fully incorporated. Wet hands and form 8 tennis-ball-size cookies. Bake at 350° for 20 to 25 minutes or until lightly browned.