This recipe won 1st place at our Vegan Cookie Contest Dec 9, 2019

Congratulations Lorraine Bal

5 cups           raw pecans
2 cups           rolled oats
2 cups           whole wheat pastry flour, sifted
1 cup             brown sugar, lightly packed
1 cup             maple syrup
1/4 c (4 tbsp)  margarine, softened
1/4 cup          coconut oil
2 tbsp            flaxseed, ground
2 tsp              baking soda
1 tsp              salt
1 tsp              cinnamon
1 tbsp            vanilla extract
3 tbsp            soymilk (or other nondairy milk), at room temp.

In dry skillet, toast pecans over medium heat, tossing/stirring frequently, until fragrant- 4-5 minutes (this should be done in at least 2 batches).  Coarsely chop 1 cup nuts, set aside.  Put rest of nuts (4 cups) in food processor, process until fine crumbs.  Add oats, process until oats are coarse crumbs/flakes.  In bowl, stir together flour, flaxseed, baking soda, salt and cinnamon; add nut/oat mixture to bowl; stir to combine.  In mixer bowl, cream brown sugar, margarine and coconut oil until smooth.  Add syrup, milk, and vanilla; blend well.  Gradually add dry ingredients (except chopped nuts) to wet, blending after each addition.  Fold in chopped nuts.  Refrigerate dough for 10-15 minutes.

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper.  Scoop about a tablespoon of dough at a time, roll into ball and place on sheet, leaving about 3″ between balls.  Flatten very slightly.

Bake for 8-10 minutes, or until edges are just starting to brown lightly.  Carefully slide paper (with cookies) off baking sheet and onto cooling rack; let cool for a few minutes, then remove cookies with spatula to rack.  Makes about 4 dozen cookies.

Optional:  drizzle with melted chocolate