1 c. organic rolled oats (not quick)
1/2 tsp. salt
1 tsp. vanilla
1 tsp. rice vinegar
1/2 c. maple syrup
1/2 c. olive oil
1/2 c. toasted chopped pecans
3/4 c. (or less) chocolate chips
Mix everything together. Drop onto an ungreased cookie sheet. Flatten with a fork. (or if you are Rick -- with your hand) Bake at 325 degrees for 45 min. or whenever they are toasty brown.
These are my husbands favorite. When he makes them, we fight about whether he put too many chocolate chips in :-) Make sure to bake them long enough. They taste best really crispy. Notice there are no eggs -- this works great for my egg allergic grandson.
|The more ragged the edges the better, they get crispy and yummy.|
These could have actually been baked a little longer for my liking.
(Those are Rick's thumbprints)