5 Tbsp vegan butter substitute

¼ cup Suzanne’s Specialties Maple Rice Nectar

6 Tbsp coconut sugar

1 tsp pure vanilla extract

Pinch of sea salt

Pinch of ground cinnamon

1 cup almond flour

½ cup whole wheat pastry flour or sprouted whole wheat flour

½ cup rolled oats

½ cup walnuts, coarsely chopped

⅔ cup non-dairy, dark chocolate chips

Preheat a conventional oven to 350° F or convection oven to 325° F. Line two baking sheets with parchment paper.

Whip together vegan butter, rice nectar, coconut sugar, vanilla, sea salt and cinnamon until smooth. Mix in almond flour, wheat flour and oats to form a soft, sticky dough. Fold in nuts and chocolate chips until well-incorporated through the dough.

Scoop a tablespoon of dough and arrange the cookies on the baking sheets, leaving room for them to grow—approximately 18 cookies on a sheet, three across and six down. Do not press the cookies down. 

Bake for 13 minutes. Remove the tray from the oven. Using a small spoon or spatula, slightly and gently flatten the cookies.

Recipe courtesy of Christina Pirello.

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