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.)
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.
Credit for this recipe goes to Vegetarian Times!
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