Patty Gentry is a professional cook and farmer. As a cook, she had a rich and rewarding experience working under the tutelage of Anne Rosenzweig of Acadia and The Lobster Club in NYC, and Lidia Shire of Biba in Boston. She partnered with Gary and Isabel MacGurn to open The Hampton Chutney Company in Soho, NY and has had the good fortune to work with Ben Schneider and Sohui Kim at the Good Fork in Red Hook, Brooklyn. Before trading in her apron for a hoe six years ago, she was lucky enough to spend four years in the kitchen at the Ross School in East Hampton.

Early Girl Farm was started to bring highly diversified, lovingly raised produce, to hard working chefs.


Gluten-Free, Vegan, Chocolate Chip-Pecan 

Lace Cookies

Preheat oven to 350*



1 cup coconut oil

1  cup organic brown sugar

1  cup organic white sugar

1 Tbs. apple Cider Vinegar

1 Tbs. ground flax seed

1 tablespoon vanilla

½ cup organic apple sauce

2 cups gluten-free, vegan flour mix

1 cup organic gluten-free oats, 

1  t. salt

1  t. baking soda

1  t. baking powder

1 t. cinnamon

1- 10 oz. bag vegan choc chips

1 cup pecans, roughly chopped


  • Pulse and Cream coconut oil, brown sugar and white sugar in food processor for 5 minutes. . 
  • In separate small bowl, mix the flax seeds with the 1 Tbs. of apple cider vinegar. Mix and let sit for 5 minutes
  • Add apple sauce and vanilla to the flax seed mixture and then add it to the food processor and pulse. 
  • In separate bowl, mix dry ingredients together. 
  • Add the wet mixture from the food processor to the dry ingredients, and mix well.
  • When thoroughly mixed, add the choc chips and pecans
  • Drop cookies onto cookie sheet lined with parchment paper. Bake for 7-8 minutes. Turn pan halfway thru if your oven is hotter in the back.
  • The cookies will spread out and become very lacey and thin. 
  • Let cool before transferring to cookie platter.