Chocolate Chip Oatmeal Walnut Cookies
- 2 Tbsp flax seed freshly ground
- 1 Tbsp cornstarch (or another binding agent made with potato and tapioca
starch like Ener-G Egg Replacer)
- 2 Tbsp canola or vegetable oil (NOT rancid, please)
- 4 Tbsp boiling water
- 1⁄4 cup canola or other vegetable oil
- 1⁄2 cup maple syrup/agave nectar
- 1 cup raw sugar
- 2 tsp vanilla extract
- 1⁄4 cup soy/almond milk
- 2 1⁄2 cups whole wheat pastry flour (white spring not hard red) If you have your own mill note that 2 cups whole kernels will yield ~3 cups finely ground flour.
- 3⁄4 tsp baking soda
- 1 1⁄2 tsp baking powder
- 3⁄4 tsp salt
Distribute the small amounts evenly in the larger.
Mix binding with wet and mix in 1 cup of the dry. Then add this mixture to the rest of the dry along with:
Gently fold all together. Do not over mix as this will develop the gluten
in the flour and make the consistency of the cookie tougher.
- 1 cup vegan chocolate chips
- 1 cup rolled oats
- 1 cup chopped freshly shelled walnuts
Pre-heat the oven to 375° F.
Use parchment paper on the cookie sheets. Using two large spoons place dough by heaping spoonfuls onto cookie sheet. Make sure that you leave enough room between for them to spread out. This recipe makes 24-30 in all. Bake for 12-14 minutes until golden brown. Aim for a middle ground between charred on bottom and raw in the middle. Of course, you can't see the middle or the bottom so you'll have to use the degree of golden-brown-ness and experiment to see what works for your oven and your cookie sheet. Let cool and remove from the parchment paper.