Ingredients (use vegan versions):
1/3 cup cashew butter, almond butter, or peanut butter
2 tablespoons canola oil
1 cup sugar or Sucanat (granulated cane juice)
1/3 cup nondairy milk (I use soy)
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour or unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup vegan chocolate chips (try Sunspire brand)
1/2 cup chopped macadamia nuts or walnuts
Directions:
1. Preheat oven to 425 degrees F. Oil a large baking sheet; set aside. Whisk together first five ingredients (through vanilla) until very smooth.
2. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt; you may want to stir these into the flour first).
3. Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.
They are great for bake sales, to serve to skeptical meat-eating friends, or just as a reward for a week of hard work!
Makes: 24 cookies
