Chocolate Chip Cookies

2 cups rolled oats

1 cup whole/brown flour of your choice (barley, spelt, oat or rice)

1 tsp. cinnamon

1/4 tsp sea salt

3/4 cup maple syrup

1/2 cup butter (or extra virgin unrefined olive oil for a vegan cookie)

1 tsp vanilla extract

1 cup dairy-free chocolate chips (or try 1/2 cup dried cranberries or dried cherries plus 1/2 cup dark chocolate chips)

Combine the dry ingredients in one bowl and whisk the wet ingredients in another. Add the wet to the dry and stir until evenly combined. Roll into balls and bake for 15 mintues at 350 degrees.

If you use oil for a vegan cookie rather than butter, you may need to add 1/2 cup more flour if the dough seems to runny.

Optional - you can add coconut, nuts, raisins, dried cranberries or dried cherries.

Adapted from Clean Food by Terry Walters