Try a new recipe and experiment with the Vegan Chocolate Chip Cookie.

[More:]

1 cup rolled oats
¼ cup plus 2 tablespoons canola, safflower or sunflower oil
½ cup plus 2 tablespoons maple syrup
½ teaspoon vanilla
1 cup chocolate or vegan carob chips
¼ cup chopped nuts (optional)
1 cup barley flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Preheat the oven to 350 F. Process the oats in a food processor or blender until they are the consistency of coarse flour. In a small bowl, mix the oil, syrup, and vanilla.

In a separate, larger bowl, place the ground oats, chocolate chips, and nuts, if using. Sift the flour, baking soda, baking powder, and salt into the oat mixture. (Sifting isn't absolutely necessary, but it ensures there won't be clumps of flour or salt in the batter.) Pour the wet ingredients into the dry ingredients and mix with a spatula until everything is well incorporated.

With a 1-ounce ice cream scoop or 2 spoons, scoop out 1 heaping tablespoon of the batter onto well-oiled or parchment-lined cookie sheets. Flatten the cookies slighty with the bottom of a cup or glass. (Dip the bottom of the cup or glass in warm water before flattening each cookie to prevent the batter from sticking to glass.)

Bake for 11 minutes; rotate the cookie sheets a half turn to ensure even baking. Bake 5 to 6 minutes more or until the cookies are golden around the edges. Let cool on the cookie sheets for 5 to 6 minutes before removing to a cooling rack.