Another vegan chocolate chip cookie, please…

I had such good intentions to bring these cookies out for our pot-bless, but they never made it to the table. I love the Kind Diet book by Alicia Silverstone, and this is from her book, however I make a couple of changes, but the results are the same. They are quick to make, as well as eat, and they are quite enjoyable with a nice cup of tea after a busy day of doing errands, work, or whatever. I love cookies and I love these. Like always, they taste great when put in the freezer, that is, if they ever make it there.

Chocolate Chip Cookies

(Inspired by The Kind Diet’s Oatmeal, Walnut, and Dried Plum Cookies)
1 cup of oats
3/4 cups spelt
1/3 cup sucanut
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/3 cup maple syrup
1/2 cup coconut oil (heated to liquid form)
1 tsp pure vanilla extract
1/2 tsp molasses
1/2 cup chocolate chips
1/4 cup chopped walnuts

How To Play:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, vanilla extract, and molasses. Add the wet ingredients to the dry ingredients, and stir to combine with a wooden spoon. Fold in the chocolate chips and nuts.
Using your hands, roll tablespoon size scoops of dough into balls. Flatten the balls with the palms of your hands and place them on the prepared baking sheet. Bake for 8-10 minutes, or until lightly browned.
For a variety, I have used Barely flakes and Kamut flakes instead of Oat Flakes, as well as dried plums, dried apricot, and dried papaya. All have worked out great.