(Makes 30 2 1/2-inch cookies)
I have Derek's lovely sister to thank for this recipe! The only thing that I changed was the addition of liquid peppermint stevia and a little less maple syrup!
1 ½ cups oat flour*
1 teaspoon baking soda
1 teaspoon fine grain sea salt
¼ teaspoon ground cinnamon (make sure you don't grab chilli powder)!
2 cups raw walnuts
3 Tablespoons melted coconut oil
1 cup 100% pure maple syrup
2 teaspoons vanilla extract
2 cups rolled oats
12 ounces or 1 ½ cups chocolate chips
5-8 drops of Sweet Leaf liquid stevia (Peppermint) or more depending on your personal minty desire
**Not in full ingredients photo, stevia and rolled oats**
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (I didn't do this, but depending on your pan you might need to.
*If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery (I bought mine).
2. Place oat flour, baking soda, salt and cinnamon in a mixing bowl and whisk together.
3. Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup and vanilla and process until mixture has the consistency of natural nut butter.
4. Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats and chocolate chips. Add 5-8 drops of peppermint stevia, or more, to desired minty taste!
5. Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake 13-15 minutes or until cookies begin to brown and tops look dry.
6. Cool a few minutes and then transfer to wire rack to cool completely.
Today was awesome, it began with fresh juice and a hike up to Diamond Head Crater!
Continued with some yoga, plenty of reading, and a long phone conversation with my man friend in California...and it ended with these cookies! YUM!