• 1/3 cup cashew butter, almond butter, or peanut butter
• 2 tablespoons canola oil
• 1 cup turbinado sugar (granulated cane juice)
• 1/3 cup soy milk
• 1 teaspoon pure vanilla extract
• 1 cup whole-wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup rolled oats
• 1/2 cup dairy-free carob chips
• 1/2 cup chopped macadamia nuts or walnuts

1. Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.

2. Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to thoroughly mix in the baking soda and salt -- you may want to stir these into the flour first).

3. Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven; wait 10 minutes before transferring cookies to a plate or wire rack.