¾cuppecan halves, walnut halves, macadamia nuts or flaked coconut
¾cupchoice of mini chocolate chips, chocolate chunks, dried mango, dried pineapple or raisins
Preheat oven to 350 degrees. Adjust baking rack to middle shelf.
Toast nuts, chop dried fruit
If using nuts, toast them whole in a dry skillet. Then chop into large raisin-sized pieces. Place in refrigerator to chill while mixing cookie dough.
Cut large pieces of dried fruit in raisin-sized pieces.
If using bar chocolate, chop your favorite chocolate bar into raisin-sized pieces.
Make cookie dough
Grind oats to an even flour. Place in a medium size mixing bowl. Add almond flour. Sift baking powder, baking soda, salt and cinnamon over top. Whisk dry ingredients together.
Whisk melted vegan butter, maple syrup, and vanilla in a small bowl until very well blended.
Stir dry ingredients and wet ingredients together to make cookie dough.
Mix add-ins with cookie dough
Stir in 3/4/adjustable] cup of toasted chopped nuts or coconut flakes and [adjustable]¾cup of chocolate or dried fruit of choice.
Scoop ⅛ level cup, (2 tablespoons) of cookie dough into a ball. Place 3 inches apart on a parchment or Silpat lined baking sheet. Flatten dough to approximately two and a half inches wide. Cookies will spread as they bake and finished cookies will be three inches wide.
Bake 12-14 minutes, or until both edges and bottoms are lightly golden. Allow cookies to firm on the cookie sheet a few minutes before transferring to a rack to cool.