CHOCOLATE CHIP OATMEAL COOKIES

This is a big batch. I bake half the recipe and freeze the other half. When cookies are needed fast thaw the dough for 10-minutes, cut, and bake.

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 12-dozen cookies

2-cups water

1/3-cup ground flaxseed

¾-cup coconut oil

1-cup agave nectar

4-cups whole-wheat pastry flour

3-cups oatmeal

1-tablespoon baking powder

1-tablespoon baking soda

2-cups vegan chocolate chips

2-cups walnuts or pecans, smashed

optional: 1-teaspoon cinnamon or ½-nutmeg

In a standing mixing bowl mix together the water, flaxseed, oil, and agave.

In another bowl whisk together flour, oatmeal, baking powder, baking soda, and chocolate chips.

Add the dry to the wet and mix until uniform.

Divide the dough in two and pat the dough into two-gallon freezer bags. Remove the air and seal them shut. Use a rolling pin to make the thickness uniform.

Place the whole nuts in a plastic bag. Take something heavy and smash the nuts.

Open the bag and sprinkle the nuts evenly over the top of the dough. Close the bag and roll the nuts into the dough. Refrigerate one bag for 10 minutes. Freeze the other to bake at another time.

Remove the refrigerated bag using scissors to cut off the top of the bag. Cut into 2-inch squares.

Place on parchment lined baking sheets. Bake cookies at 350 degrees for 20 to 25 minutes or until lightly golden. If you use canola oil instead of coconut oil, the cookies take 11 minutes.