~ Vegan Chocolate Chip Cookies ~

If you've come to the conclusion that healthy, vegan baking just doesn't taste great, you must try this recipe. These cookies are not chewy, but even my chewy-cookie preferenced friends have fallen in love with these because of the flavor.

1-½ C old-fashioned rolled oats, toasted and ground to a course meal in a food processor (see below)
1 C whole wheat pastry flour
½ tsp salt
¼ tsp baking soda
1 C whole chopped raw almonds, toasted (see below)
1 C vegan chocolate chips (Tropical Source espresso chocolate chips!)
½ C canola oil
½ C maple syrup
2 tsp vanilla extract
½ C shredded unsweetened coconut

To toast oats – spread them out over a baking sheet and bake in middle of a 350-degree F oven until lightly colored, 5 to 6 minutes.

To toast almonds – spread them out over a baking sheet and bake in middle of a 350-degree F oven until fragrant and lightly colored, 8 to 10 minutes.

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicon liner.
2. Place ground oats, flour, salt, and baking soda in a large bowl. Stir well with a wire whisk. Add almonds, chips and coconut and stir again.
3. Combine oil, syrup and vanilla in a small bowl. Whisk vigorously until emulsified (takes about a minute). Stir wet ingredients into dry just until flour mixture is absorbed.
4. Drop rounded tablespoons of dough onto baking sheets. Flatten dough slightly with fingers and smooth edges into a circle.
5. Bake until lightly browned, about 15 to 18 minutes. Transfer cookies to a wire rack and cool completely.
6. ENJOY!

***Click images to enlarge***