Also known as Emily Deschanel’s Breadworks’ Vegan Cookie
1 1/2 cup rolled oats
1 1/4 cups spelt flour
1 1/4 cups oat flour
1 teaspoon salt
1 teaspoon baking soda
1 cup maple syrup
1 cup canola oil
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1 1/2 cup chopped walnuts
Heat oven to 325°F. Line two baking sheets with parchment paper.
In medium bowl combine rolled oats, spelt flour, oat flour, salt and baking soda.
In large bowl whisk together maple syrup, canola oil and vanilla. Stir dry ingredients into wet ingredients. Fold in chocolate chips and walnuts.
Mound dough, level tablespoonfuls, onto baking sheets. Bake 11-13 minutes or until evenly browned.
Cool on baking sheets for 3 minutes. Transfer to wire rack to cool completely.
Makes 6 dozen
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet