Cookies – Laura Mary Linsley

(Makes 30 2 1/2-inch cookies)

I have Derek's lovely sister to thank for this recipe! The only thing that I changed was the addition of liquid peppermint stevia and a little less maple syrup!

Ingredients:

1 ½ cups oat flour*

1 teaspoon baking soda

1 teaspoon fine grain sea salt

¼ teaspoon ground cinnamon (make sure you don't grab chilli powder)!

2 cups raw walnuts

3 Tablespoons melted coconut oil

1 cup 100% pure maple syrup

2 teaspoons vanilla extract

2 cups rolled oats

12 ounces or 1 ½ cups chocolate chips

5-8 drops of Sweet Leaf liquid stevia (Peppermint) or more depending on your personal minty desire

**Not in full ingredients photo, stevia and rolled oats**

Preparation:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (I didn't do this, but depending on your pan you might need to.

*If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery (I bought mine).

2. Place oat flour, baking soda, salt and cinnamon in a mixing bowl and whisk together.

3. Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup and vanilla and process until mixture has the consistency of natural nut butter.

4. Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats and chocolate chips. Add 5-8 drops of peppermint stevia, or more, to desired minty taste!

5. Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake 13-15 minutes or until cookies begin to brown and tops look dry.