I adapted this recipe from the Vegetarian Times’ recipe for “The Heart-Healthiest Chocolate Chip Cookies in the World.” In the world of cookies, these are relatively healthy — made with oat flour and oats, (in my version) free of refined sugars, and wheat- and gluten-free (depending on if you can tolerate gluten-free oat flour/oats), and contain only 3 tbsp. of vegetable oil (along with walnuts for the “oil”). Did I mention that they are delicious too? They remind me of the vegan chocolate chip cookies from Local Harvest Cafe — moist and chewy as opposed to soft, “fluffy” cookies, and the rolled oats add great texture.
- 3 tbsp. canola oil
- 2 cups walnuts
- 1 cup liquid sweetener (1/2 cup agave nectar + 1/2 cup brown rice syrup)* (see note)
- 2 tsp. vanilla extract
- 1 1/2 cups oat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups rolled oats
- 1 1/2 cups vegan dark chocolate chips (or 1 1/2 cups dark chocolate chopped into pieces)
- Preheat oven to 350. Prepare 2 large cookie sheets with parchment paper or lightly spray with oil.
- Blend walnuts in a food processor for 30 seconds. Add canola oil and blend for 2-3 minutes, until the mixture resembles nut butter. Transfer mixture to a large bowl.
- Add liquid sweeteners and vanilla extract to walnut mixture.
- Combine oat flour, baking soda, and salt in a small bowl. Add to wet ingredients and incorporate. Fold in oats and chocolate chips.
- Place cookie dough in 2-inch balls onto cookie sheets 2 inches apart. Bake each cookie sheet for 8-10 minutes. Let cool for five minutes and then transfer to wire rack. Store in an airtight container.
Yield: 30 cookies
*Note: Feel free to use a 50/50 combination of two liquid sweeteners (1/2 cup agave nectar + 1/2 cup maple syrup; 1/2 cup agave nectar + 1/2 cup brown rice syrup; 1/2 cup maple syrup + 1/2 cup brown rice syrup) or 1 cup of your preferred liquid sweetener.
Tip: I love to freeze half of the dough and make a few cookies at a time when I’m in the mood for something sweet. What’s better than freshly-baked cookies?