This recipe was emailed to me via Vegetarian Times
a month or two ago, and I finally got around to trying it last night. The verdict? Awesome
. They're really filling for cookies, too. Not quite your average oatmeal cookie, either. Definitely give them a try.Ingredients
(makes 30 cookies)
* 3 Tbs. canola oil
* 2 cups walnuts
* 1 cup light brown sugar
* 2 tsp. vanilla extract
* 1½ cups oat flour*, **
* 1 tsp. baking soda
* 1 tsp. salt
* ¼ tsp. ground cinnamon
* 2 cups rolled oats*
* 3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.)Directions
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.original recipe here
* If you use oats processed in a gluten-free facility, these cookies will be gluten-free, too.
** Oat flour is available at most natural food stores, but you can make your own by simply throwing oats in a food processor or blender and blending until they form a fine powder. The "flour" isn't quite as fine as the commercially available kind, but it's a really good way to save money (especially if you don't gluten-free bake often), and I think the difference is negligible.