Walnut Chocolate Chip Cookies (vegan, gluten-free, whole grain)

Preheat the oven to 350 °F (175 °C). Line a baking sheet with a piece of parchment paper.
In the bowl of a food processor fitted with an S-blade, grind the walnuts until they have the consistency of natural peanut butter. Meanwhile, in a medium mixing bowl, stir together the oat flour, baking powder, and salt. When the walnut butter is ready, transfer it to a large mixing bowl.
2 cups (220 grams) walnuts, 1 1/2 cups (138 grams) oat flour, 1 teaspoon baking powder, 3/4 teaspoon salt
To the large bowl, add the coconut oil, sugar, milk and vanilla and beat with a large spoon or with an electric hand or stand mixer until well combined. Slowly add in the dry ingredient mixture and stir just until combined.
1/4 cup (56 grams) refined coconut oil, 3/4 cup + 2 tablespoons (175 grams) raw sugar, 1/2 cup (120 ml) milk, 1 tablespoon vanilla extract
Fold in the oats, walnuts and chocolate chips. Form into 1" balls and place 3" apart on the prepared baking sheet. Do not press the balls down.
1 3/4 cups (161 grams) rolled oats, 1/2 cup (55 grams) chopped walnuts, 3/4 cup (128 grams) semi-sweet chocolate chips
Bake for 10 minutes or until the centers of the cookies no longer appear wet (they should not brown – if they do, they're overbaked and will be cakey instead of chewy). They should have formed a light crust.
Let cool on the cookie sheet for 5 minutes and then remove to a wire rack to cool completely.
Store in an airtight container for up to 4 days.