This recipe came for Natural Health magazine, march-april '97 issue:
1. Position rack in middle of oven and preheat to 375 degrees. Line
two baking sheets with parchment paper (I used waxed, I'm not sure
if they are the same thing or not!), and set aside.
- 1 1/2 cups old fashioned rolled oats, toasted and ground to
a coarse meal in a blender or food processor
(to toast oats, spread them out over a baking sheet and bake in
middle of 350 degree oven until lightly colored, 5-6 minutes),
- 1 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup whole raw almonds, toasted and chopped
(to toast almonds,spread them out over a baking sheet and bake
in middle of oven at 350 degrees, until fragrant and lightly colored,
about 8-10 minutes)
- 1 cup vegan chocolate chips
- 1/2 cup canola oil
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract.
2. Place ground oats, flour, salt, and baking soda in large bowl.
Stir well with wire whisk. Add nuts and chips and stir again (make
sure the nuts have completely cooled, I didn't and the chips melted
so they didn't turn out like chocolate chip cookie, the batter was
3. Combine oil, syrup, and vanilla in small bowl. Whisk vigorously
until emulsified. Stir wet ingrediants into dry just until oat mixture
is asorbed. If dough seems too sticky to handle, refrigerate 15
minutes or so and then proceed.
4. Drop rounded tablespoons of dough onto prepared baking sheets
about 1 1/2 inches apart. Flatten dough with fingers to a thickness
of 1/3 inch and smooth edges (you have to shape these coolies yourself,
as they do not contain egg and therefore will not "melt" down to
round little cookies).
5. Slide one sheet into oven and bake until cookies are lightly
browned on bottom, 15-18 minutes. Transfer cookies to wire rack
and cool completely. Repeat with remaining dough.
I really enjoyed these cookies even though they didn't turn out
right because I put the nuts in with the chips when the nuts where
still hot. DON"T do this!! Also, the cookies are best after 12-24
hours, after the flavors have set. Just keep them in an airtight