Chocolate Chip Cookies
From: bambooshoot

This recipe came for Natural Health magazine, march-april '97 issue:

• 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 chocolatey).

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 container.