These Vegan Cookies are Crispy With a Great Pecan-Maple Finish

RECIPE: Makes about 30

• maple syrup – 1/3 cup
• vegetable oil – neutral, 1/2 cup
• rice vinegar – 1 tsp
• vanilla extract – 1 tsp
• water – 3 TBS
• pecans, 1 cup – [or walnuts], chopped
• flour, pastry – 1-1/4 cups, [whole wheat is good]
• rolled oats – 1-1/4 cups
• salt – 1 tsp
• flax seeds – 2 TBS [optional]

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Oil the cookie sheets or use parchment paper
2. Roast the nuts for 6 minutes, then cool slightly and chop
3. Combine the dry ingredients: nuts, flour, rolled oats, and salt
4. In another bowl combine the wet ingredients: syrup, oil, vinegar, vanilla, and water
5. Add the wet into the dry ingredients and combine well
6. Spoon 2 tablespoon batter per cookie on an oiled cookie sheet. Flatten them as they will not spread
7. Bake for 11-12 minutes on top rack until bits of cookie take on color 

Recipe adapted, original by Jeff Woodward