2/3 cup maple syrup
2/3 cup brown rice syrup
2/3 cup canola oil
1 teaspoon vanilla extract
1 cup roughly chopped cashews
1 cup chocolate chips
2 cups barley flour
2 cups oat flour
zest of 2 oranges
1 teaspoon ground cinnamon
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350F (177C). In a large bowl, whisk together maple syrup, brown rice syrup, canola oil and vanilla extract. Stir in the cashews and chocolate chips.
In another large bowl, whisk together barley flour, oat flour, orange zest, cinnamon, baking powder, baking soda and salt.
Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon until the dough is well mixed.
Form the dough into 1 ½ inch balls, place on a lightly oiled or parchment paper lined cookie sheet and bake for 12 to 15 minutes or until lightly golden. Allow cookies to cool for 2 minutes before transferring them to a rack with a spatula to cool completely. Switch the cookie sheets on the racks halfway through the baking duration. The cookies will bake more evenly this way. Store the cookies in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. Makes about 20 Vegan Orange Chocolate Cashew Cookies.
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