Ingredients

• 1½ cups rolled oats
• 1 cup whole-wheat pastry flour
• 1 cup chopped walnuts (toasted?)
• 1 cup semisweet chocolate or carob chips (optional)
• 1/4 cup flax/chia/hemp/buckwheat groats
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup safflower oil
• ½ cup pure maple syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract

Directions

• Preheat oven to 350°F. Line two baking sheets with parchment paper cleanup). Set aside.
• Place oats, flour, nuts, chocolate or carob chips, salt, and baking soda mixing bowl. Stir with a wire whisk to combine. In a small bowl, place oil, water, and vanilla, and beat vigorously with a wire whisk until emulsified. Add to dry ingredient
• mixture and mix just until everything is evenly moistened. Let rest 5 mins Drop slightly rounded tablespoons of dough onto prepared baking sheet. Dough will be crumbly. Flatten with your hand to %-inch thick.
• to make each cookie uniformly round, gently pressing dough so cookies Bake one sheet at a time on the center shelf of oven until cookies brown, about 18 minutes. Transfer to cooling rack and cool completely.
• tight container in refrigerator.
• Per Cookie: calories 117; protein 2 g; carbohydrate 12 g; fat 7 g; dietary fiber 1 Percent calories from: protein 6 percent; fat 54 percent; carbohydrate 40 percent
• g
• sodium

Photos