CHOCOLATE CHIP OATMEAL COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen small cookies or 1 1/2-dozen large cookies

½-cup canola or coconut oil

¾-cup agave nectar

2/3-cup ground flaxseed

2-teaspoons vanilla

2-cups whole-wheat pastry flour

2½-cups oatmeal

1-teaspoon baking soda

1-teaspoon cinnamon

¼-teaspoon nutmeg

¾-cups chocolate chips

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

In another bowl whisk together the flour, oatmeal, baking soda, cinnamon, nutmeg, and chocolate chips. 

Add the dry to wet.  Mix until uniform.  Add 1 to 2-teaspoons of water if needed if dough isn't holding together.

Pat the dough into a large rectangle about 1-inch thick and wrap in plastic wrap.  Refrigerate for 30 minutes. 

Cut into 2-inch squares.  Freeze ½ to be baked at another time if desired. 

Place on parchment covered baking sheets.  Bake at 350 degrees for 11 minutes or until lightly golden.  If coconut oil is used bake for 3 or 5 minutes longer.