Crunchy Nut-Oatmeal Cookies

I am in love with Isa Chandra Moskowitz, host of the Post Punk Kitchen.

Her recipes are simple. I dig simple. It complements my complicated life.

Her recipes are easily adaptable. They complement my creativity.

Take these Crunchy Nut-Oatmeal Cookies for example.

Inspired by Vegan with a Vengeance, “Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies,” page 199


Thanks Isa.


1 cup whole wheat pastry flour

1 cup rolled oats

1 tbsp olive oil

1 tsp baking powder

1/2 tsp salt

3 tbs honey powder or agave syrup

1/3 cup olive oil

3/4 cup crushed nuts (I used mixture of peanuts and walnuts)

1/3 cup water

1 tsp vanilla extract


Heat pan with 1 tbsp of olive oil. Place 1 cup of oats in the pan and stir occasionally until toasted. Set aside.

Measure out 3/4 cup of nuts of your choice. Use a mortar to crush the nuts until they resemble paste. Set aside.

Mix flour, baking powder, salt, and honey powder in a large mixing bowl. In a separate bowl, mix oil, water, vanilla extract. Add dry to wet ingredients and lightly combine. When mixture is almost incorporated, add oats and nuts and fully combine.

Preheat oven to 350 degrees.

Prepare baking pans. Use ice scoop to scoop out cookie dough into pan. Flatten each ball lightly with your hand.

Bake for 12-15 minutes until lightly brown.



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