Speaking of Walnuts . . .

This is a recipe from Vegetarian Times. It is vegan (aka food storage worthy) and delicious. Bryant was a skeptic, and is now eating all of the cookies. The recipe is called The Heart-Healthiest Chocolate Chip Cookies in the World because there is no butter or eggs. They sound weird, but they are so good. Don't shy away from making these simply because you don't like walnuts, you can't even taste them.

2 c walnuts
3 TBS canola oil
1 c brown sugar
2 tsp vanilla extract
1 1/2 c oat flour (grind up rolled oats in your food processor or coffee grinder)
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 c rolled oats
1 1/2 c chocolate chips

Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray or line with parchment paper.

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

Whisk together brown sugar and 1/2 c water in a small saucepan and bring to a boil. Pour over ground walnut mixture and add vanilla and stir until smooth.

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

Shape cookies into 2-inch balls, and place 2 inches apart. Flatten with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown. Cool on baking sheets until you are able to transfer them to a wire rack to cool completely.

These are very gooey, and very good. I stored mine in the refrigerator and they are also very good cold.