Almond and Chocolate Chip Cookies (Eggless)

Cook’s Notes: I made these recently for a friend who is allergic to eggs. These tasty cookies are crisp and addictive. To make these cookies vegan, omit the chocolate chips and use 1/3 c dried cranberries or raisins. You could also use vegan chocolate chips.

Yield: 20 to 24 small, nutty cookies.

1/2 c old-fashioned rolled oats
1/2 c unblanched whole almonds
1/2 c whole-wheat pastry flour
1/4 tsp salt
1/4 c canola oil
1/4 c pure maple syrup
1.5 tsp pure vanilla extract
1/4 tsp almond extract
1/2 c chocolate chips

Heat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

Make the Cookie Mix: In a food processor fitted with a metal blade, pulse oats and almonds until coarsely ground. Add the flour and salt. Pulse to combine.
Do-Ahead Tip: At this point, the cookie mix can be stored in a zipper-top plastic bag and frozen for up to 4 months.

Whisk together the liquid ingredients (canola oil, maple syrup, and extracts) in a glass measuring cup until thoroughly blended. You can also use a food processor or blender.

Pour Cookie Mix into a bowl and stir in the chocolate chips. Pour in the blended liquid ingredients, and stir just to combine, but do not over-mix.

Drop tablespoonfuls of dough on prepared cookie sheet and flatten the tops. They will not spread while cooking. Bake for 13-15 minutes or until golden on bottom. Be careful not to burn the cookies. Transfer to wire rack to cool.

Recipe Source: Modified from a recipe in Lorna SassShort Cut Vegetarian cookbook.