1-1/2 cup old fashioned rolled oats, toasted and ground to a coarse meal in a blender or food processor
1 cup whole wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup whole raw almonds, toasted and chopped
1 cup chocolate chips
1/2 cup canola oil
1/2 cup maple syrup
2 teaspoons vanilla extract
Position rack in middle of oven and preheat to 375 degrees. Line two baking sheets with parchment paper, and set aside.
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 so the chips do not melt.
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.
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 cookies yourself, as they do not contain egg and therefore will not flatten down to round little cookies).
Slide one sheet into oven and bake until cookies are lightly browned on bottom, 15 to 18 minutes. Transfer cookies to wire rack and cool completely. Repeat with remaining dough.
Note: These cookies are best after 12 to 24 hours, after the flavors have set. Just store them in an airtight container.
Recipe makes 24 cookies.
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