Vegan Chocolate Chip California Walnut Cookies

Preheat the oven to 175 °C and line a baking tray with parchment paper.

Blitz the walnuts in a food processor until a smooth nut butter consistency is formed.

Meanwhile, add the oat flour, baking powder and salt to a large bowl.

When the walnuts are blitzed into a nut butter consistency, transfer this to a separate large mixing bowl.

To the walnut butter, add the coconut oil, coconut sugar, almond milk and vanilla extract. Use a large wooden spoon to beat until well combined. Slowly add the first bowl (oat flour, baking powder and salt) to the wet ingredients. Stir gently until just combined.

Gradually fold in the rolled oats, chopped walnuts and chocolate chips. Form into balls and place on the lined baking sheet, leaving a generous gap between each ball for them to spread.

Bake for 10 minutes until the cooked form a light crust.

Allow to cool completely on the baking tray before serving.

Store in an airtight container for up 3-4 days.