Amazing Cookie Recipe

I came across this recipe on the Vegetarian Times website this week. It was a bitter cold blustery day. I had yummy thick potato soup on the stove for my family, and it was almost time for every one to return from school. What a better way to great them than with hot cookies. I started out with the plan to make chocolate chip, but halfway through the mixing found that some little pig tailed mice had been munching on the chocolate chips. I went for plan B which turned into oatmeal raisin cookies. The amazing thing about this recipe is that it could really do either. The raisin cookies were absolutely divine. I mean like hand it out to your neighbors as they return home from work you are so proud of them, DIVINE. It is always particularly enjoyable when you know what your loved ones are putting in their body. For me watching my frequently finicky chickies gobbling down walnuts hand over fist was extra delightful. I hope you find this as exciting as I do. Give The Vegetarian Times a shout out for their help here.

And I would challenge somebody in Utah to make these little gems for Amy who is recovering from the successful HOME BIRTH of her new baby boy Henrick! Way to Go, Amy. We are all so happy for you.

3 Tbs. canola oil
2 cups walnuts1 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.)Or Raisins

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. Leave until cool enough to not melt chocolate. Approximately 15 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.