vegan chocolate chip cookies

*recipe from vegetariantimes. com

3 Tbs. canola oil
2 cups walnuts (I didn't have walnuts so I used half pecans and half cashews)
1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour (I just ground up whole oats in food possessor until it was flour)
1 tsp. baking soda
1 tsp. salt
¼ tsp. ground cinnamon
2 cups rolled oats ( I pulsed mine in the food processor a few times)
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (I used regular semisweet chocolate chips)

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.