• 1 1/2 cups rolled oats, toasted in a 350 oven for 6 min., ground in food processor, cooled
  • 1 cup whole wheat pastry flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup raw almonds or hazelnuts toasted in 350 oven for 10 minutes, roughly chopped and cooled, or 1 cup sliced almonds
  • 1 cup chocolate or carob chips
  • 1/2 cup walnut or peanut oil
  • 1/2 cup maple syrup or brown rice syrup
  • 2 tsp. vanilla
  • Procedure
  • 1. Preheat oven to 375. Line two half sheet pans with parchment, set aside.
  • 2. Combine oats, flour, salt, soda, nuts and chips in a large bowl stir and set aside. Combine the oil, syrup and vanilla in a small bowl and whisk. Stir wet into dry ingredients just until mixed.
  • 5. Drop by rounded tablespoons onto sheet pans about 1 1/2 inches apart. Flatten dough with fingers.
  • 6. Bake one pan at a time until lightly browned on bottom about 15 min. Cool and remove to wire rack. Repeat with the other pan and remaining dough.
These cookies I teach in my vegetarian classes as they are vegan and can even be made gluten free if you use brown rice flour in place of the whole wheat pastry flour and make sure your oats are gluten free.

These are addictive so make sure you make extra if there are kids around.

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