When you replace butter and eggs with ground walnuts, and all-purpose flour with a blend of oat flour and oatmeal, you get a moist, chewy, vegan cookie that's loaded with good-for-your-heart ingredients.
- 3 tablespoons canola oil
- 2 cups walnuts
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups rolled oats
- 3 3.5-ounce bars bittersweet vegan chocolate, chopped, or 1 1/2 cups vegan chocolate chips (12 ounces)
- Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
- 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.
- Whisk together brown sugar and 1/2 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.
- 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.
- 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.
- Calories 173, Total Fat 10 g, Saturated Fat 3 g, Sodium 122 mg, Carbohydrate 21 g, Fiber 2 g, Protein 3 g, Sugars 12 g.
- Percent Daily Values are based on a 2,000 calorie diet