from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero
1/2 c canola oil
1/3 c brown rice syrup
2/3 c dark brown sugar
1/3 c nondairy milk
1 tsp vanilla extract
1 c all-purpose flour
2/3 c whole wheat pastry flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 c roasted whole almonds, measured first then roughly chopped
1 1/2 c rolled oats
1 tsp or less of fleur de sel or any coarse-grained salt, for sprinkling (I used sea salt)
Preheat oven to 350. Line two medium-size baking sheets with parchment paper.
In a large bowl, mix together the oil, brown rice syrup, brown sugar, nondairy milk, and vanilla until smooth. Sift in the all-purpose flour, whole wheat pastry flour, baking soda, cinnamon, and salt and stir to moisten the ingredients. Fold in the almonds and rolled oats. The batter will appear rather wet but will firm up a bit within a few minutes.
Drop dough in generous tablespoons, about 2 inches apart, onto the baking sheet. Lightly sprinkle the tops of the cookies with coarse-grained salt (the recommend about 6 to 8 large grains of salt per cookie). Bake for 10 to 12 minutes, until the cookies are slightly puffed and the edges appear dry.
Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Store in a loosely covered container as these cookies get soft if tightly covered. Makes 2 dozen cookies.