½ cup oat flour
½ cup white whole wheat pastry flour
½ tsp baking soda
½ tsp salt
½ cup virgin coconut oil
1 cup of cane sugar (lesser refined the better)
½ tsp vanilla
½ cup semi-sweet chocolate chips or chopped dark chocolate
½ cup walnuts, chopped
Gradually mix in the dry ingredients, and then stir in the chocolate chips and walnuts. Place by the teaspoon on an ungreased cookie sheet or one with a baking mat. I had to flatten mine slightly so that they spread correctly during baking. Bake for 10 to 12 minutes. Remove and let cool on the pan for about 2 minutes. These cookies are a bit fragile until cooled. Place them on a cooling rack and allow to rest until cooled completely. Makes about 2 dozen cookies.
This post has been submitted to Food Renegade’s Fight Back Friday.
Update: I receive a lot of comments on this post letting me know your results of this recipe. Thank you! There are two major factors that will influence the final product. One is the consistency of your coconut oil. It should be about the consistency of butter, or a little harder. The second is the flour. Whole wheat flours absorb much more moisture so if you use a white pastry flour, or a white AP flour you may need to add more flour. Thank you for your feedback!