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1 1/2 cups quick-cooking rolled oats (not instant)
1 cup whole-wheat pastry flour
1 cup walnuts, lightly toasted and chopped
1 cup semisweet vegan chocolate chips
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
1/2 cup pure maple syrup
2 tablespoons water
2 teaspoons vanilla extract
32 two inch cookies, 1 hour 10 minutes, 10 minutes prep
1. Preheat oven to 350 degrees F.
2. Line two baking sheets with parchment paper. Set aside.
3. Place the oats, flour, nuts, chocolate chips, salt, and baking soda
in a large mixing bowl.
4. Stir with a wire whisk.
5. Place the oil, maple syrup, water, and vanilla in a small mixing bowl
and beat vigorously with a wire whisk until emulsified.
6. Stir into the oat-flour mixture, mixing just until everything is
evenly moistened. Let sit 5 minutes.
7. Drop slightly rounded tablespoons of dough onto the prepared baking
sheets, about 1 inch apart. (The dough will be crumbly.)
8. Flatten with your hand to 1/3-inch thick.
9. Smooth the edges to make each cookie uniformly round, gently pressing
the dough so that the cookies hold together.
10. Bake on center shelf of the oven until cookies are lightly brown,
about 18 minutes.
Transfer to a cooling rack and cool completely.
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