1 ½ cups oat flour (see Step #2), use GF if necessary
1 teaspoon baking soda
1 teaspoon fine grain sea salt
¼ teaspoon ground cinnamon
2 cups raw walnuts
3 Tablespoons melted coconut oil
1 cup pure maple syrup
2 teaspoons pure vanilla extract
2 cups old fashioned rolled oats, look for GF if necessary
1 ½ cups dried unsulphured cranberries
1 teaspoon orange zest
Instructions
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery.
Place oat flour, baking soda, salt and cinnamon in a mixing bowl and whisk together.
Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup and vanilla and process until mixture has the consistency of natural nut butter.
Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats, cranberries, and orange zest.
Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake 13-15 minutes or until cookies begin to brown and tops look dry.
Cool a few minutes and then transfer to wire rack to cool completely.
Notes
These don't need a glaze, but if you want one: Whisk together 1 cup powdered sugar (sifted), 1 Tablespoon melted unsalted butter or coconut butter, a pinch of salt and 1-2 Tablespoons water or plant milk until completely smooth. I transferred the glaze to a ziploc bag and snipped a very tiny bit off one corner and squeezed the glaze through.
Recipe by Pamela Salzman at https://pamelasalzman.com/vegan-cranberry-orange-oatmeal-cookies-recipe/