Mesquite Chocolate Chip Cookies

Adapted from Super Natural Cooking by Heidi Swanson. This recipe yields a lot of cookies. I like to make the entire recipe of dough and only bake off half of it and freeze the other half. I prefer doing this over cutting the recipe in half. I just have better results that way. Freeze it either in one big piece or portion cookie sized balls onto baking sheets and freeze individually. Once frozen you can put them in a large zip-lock bag and then only bake as many as you want. Half of the recipe makes a little more than 3 dozen tablespoon sized cookies (my preferred size).

2 1/2 cups freshly ground white wheat or whole wheat pastry flour
1 cup mesquite flour
1 tsp baking soda
1 tsp aluminum free baking powder
3/4 tsp salt
1/2 cup coconut oil
2 cups palm sugar
3 large eggs
1 tbsp vanilla
2 cup rolled oats
1.5 cup 65% (at least) bittersweet chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees.

Sift flours, baking powder, and salt in a medium sized bowl. With an electric mixer, beat coconut oil and sugar until fluffy. Add eggs, one at a time, and mix until combined. Then add vanilla. Add the dry ingredients to the wet in small increments, mixing after each addition. Once they are well incorporated, stir in (by hand) the oats, chocolate chips, and walnuts.

Scoop dough onto a parchment lined cookie sheet (your desired size) leaving at least 1 inch between each ball. Flatten each ball slightly. Bake from 8 - 12 minutes depending on the size of your cookies. One tablespoon of dough will back 8-10 minutes. Two tablespoons will bake 10-12. Do not overbake.