The Ultimate Vegan Chocolate Chip Cookies

Ingredients

• 0.3 teaspoon baking soda 
• 0.5 cup maple syrup 
• 1.5 cups quick-cooking rolled oats instant (not )
• 0.5 teaspoon salt 
• 2 teaspoons vanilla extract 
• 1 cup vegan semisweet chocolate chips 
• 0.5 cup vegetable oil 
• 1 cup walnuts lightly toasted coarsely chopped (see note)
• 2 tablespoons water 
• 1 cup pastry flour whole wheat

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack

Directions

1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper (for the easiest cleanup), or mist them with nonstick cooking spray.
2. Place the oats, flour, walnuts, chocolate chips, salt, and baking soda in a large bowl. Stir with a dry whisk until well combined.
3. Place the oil, maple syrup, water, and vanilla extract in a small bowl, and beat vigorously with a whisk until well combined. Stir into the flour mixture, mixing just until everything is evenly moistened.
4. Let rest for 5 minutes so the oats can absorb some of the moisture.Drop slightly rounded tablespoons of dough onto the prepared baking sheets, about 1 inch apart. The dough will be crumbly. Flatten with your hand to one-third inch thick. Smooth the edges to make each cookie uniformly round, gently pressing the dough so the cookies hold together.
5. Bake one sheet at a time on the center rack of the oven for 18 minutes, or until the cookies are lightly browned.
6. Transfer the cookies to a cooling rack, and let cool completely.Store in an airtight container in the refrigerator. (The cookies will taste best after they have been chilled.)