1-1/2 cups old-fashioned rolled oats (optional toasted)
1 cup whole wheat pastry flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup whole raw almonds (optional toasted and chopped - see note below)
1 cup vegan chocolate chips. You can chop with a knife or quickly grind in a food processor for a few seconds.
1/2 cup organic canola or olive oil
1/2 cup pure maple syrup
2 tsp. vanilla extract
Place ground oats, flour, salt and baking soda in a large bowl. Stir well with a wire whisk. Add nuts and chocolate chips and stir again.
Combine oil, syrup, and vanilla in a small bowl. Whisk vigorously until emulsified. Stir wet ingredients into dry mixture just until flour mixture is absorbed.
Drop rounded tablespoons of dough onto prepared baking sheets, about 1? inches apart. Flatten dough with fingers to a thickness of ? and smooth edges.
Slide one sheet into oven and bake until cookies are lightly browned on bottom. (15-18 minutes). Transfer cookies to wire rack and cool completely. Repeat with remaining dough.
Note: To toast oats, spread them out over a baking sheet and bake in the middle of a 350-degree oven until lightly colored. (5-6 minutes). To toast almonds, spread them out over a baking sheet and bake in the middle of a 350-degree oven until fragrant and lightly colored. (8-10 minutes).