Ingredients
1 1/4 cup brown sugar
1 tsp flax seed
3 Tsp water
1 Tbs banana
3/4 cup butter flavored crisco
2 Tbs vanilla
2 Tbs coconut milk
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 cup oatmeal
>1 cup vegan chocolate chips
>1 cup broken walnuts
3/4 cup butter flavored crisco
2 Tbs vanilla
2 Tbs coconut milk
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 cup oatmeal
>1 cup vegan chocolate chips
>1 cup broken walnuts
Procedure
Pre-heat oven to 350 degrees F. Crush flax seeds with a mortar and pestle. Simmer crushed seeds with 3 Tbs water on medium heat for 2 minutes. Cream together crisco, flax seed water mixture, and brown sugar. Add vanilla and cocnut milk. Stir. Add flour, salt, and baking soda. Mix well. Add oatmeal, chocolate chips, and nuts. Mix. Bake for 9-11 minutes on a greased non-stick pan or cookie sheet until the tops just turn golden brown. They will look like they are not done yet but they will harden on as they dry. Let sit on pan for 5 minutes before transfering to a cookie rack.
Pre-heat oven to 350 degrees F. Crush flax seeds with a mortar and pestle. Simmer crushed seeds with 3 Tbs water on medium heat for 2 minutes. Cream together crisco, flax seed water mixture, and brown sugar. Add vanilla and cocnut milk. Stir. Add flour, salt, and baking soda. Mix well. Add oatmeal, chocolate chips, and nuts. Mix. Bake for 9-11 minutes on a greased non-stick pan or cookie sheet until the tops just turn golden brown. They will look like they are not done yet but they will harden on as they dry. Let sit on pan for 5 minutes before transfering to a cookie rack.
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Adapted from a Dias Family Recipe.
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