Cashew-Chocolate Chip-Oatmeal Cookies

• 1 cup (138 g) raw cashews
• Splash nondairy milk
• 1/2 banana, mashed
• 1/2 cup (41 g) oats
• 1/3 cup (74 g) coconut palm sugar or Sucanat
• 1/2 cup (90 g) vegan chocolate chips
• 1 flax egg or chia egg (mix 2 tablespoons ground flax or chia seeds with 3 tablespoons 45 mL water, and refrigerate for a few minutes)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

1. Preheat the oven to 350F (180C.
2. Line a cookie sheet with parchment paper.
3. Process the cashews in a food processor until they are crushed.
4. With the power still on, dribble in the nondairy milk to help soften the cashews.
5. (They will lump together and become pastelike.)
6. In a large bowl, combine the cashew mixture with all the remaining ingredients, stirring well.
7. Gauge the consistency and taste to see if you want more or less chocolate, oats, or sugar.
8. Spoon the mixture into small rounds on the prepared cookie sheet and slightly flatten them into discs (the batter will be sticky).
9. Bake the cookies for 8 to 10 minutes.
10. Remove them, let them cool, and then serve.
11. (These cookies do not spread like regular cookies.
12. Look for a slightly browned top to know that they are done.
13. They will firm up once they are cool.)

cashews, nondairy milk, banana, oats, coconut palm sugar, chocolate chips, egg, baking powder, baking soda

Taken from www.cookstr.com/recipes/cashew-chocolate-chip-oatmeal-cookies (may not work)