Ingredients:

1 1/2 cups oat flour

1/2 tsp baking soda

1 tsp salt

1 tbsp ground flax seed

3/4 cup plus 2 tbsp cashew butter (or nut or seed butter of choice)

3/4 cup coconut sugar

1/4 cup maple syrup

1/4 cup unsweetened plant based milk of choice (I used cashew milk)

2 tsp vanilla extract

1 cup chocolate chips

3/4 cup walnut, toasted and chopped (optional)

Procedure:

Preheat oven to 350 degrees. Line 2 baking trays with parchment or silicon baking sheets, set aside.

In a medium bowl, whisk flour, baking soda, salt and flax, set aside while you combine wet ingredients,

In a small bowl or blender add cashew butter, coconut sugar, maple syrup, plant milk, and vanilla. Whisk or blend until fully combined. Transfer this wet mix to the dry mix along with chocolate chips and walnuts. Mix well to fully combine, add a splash more plant milk if needed, batter should be fairly thick and sticky.

Scoop dough onto prepared pans in 2 tbsp amounts, space slightly so the cookies do not stick together once they bake. Bake in preheated oven for 10-13 minutes, depending on your oven. Remove from oven and let cool directly on the pan. Store in airtight container (they store best in the fridge but they are fine left at room temperature).