1 1/2 cups (355 ml) rolled oats
5 tablespoons (74 ml) nut milk
1 teaspoon (5 ml) lemon juice
2 cups (473 ml) packed brown sugar
3/4 cup (177 ml) shortening or vegan butter
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground nutmeg
1/2 teaspoon (2.5 ml) salt
2 egg equivalents, prepared
1 teaspoon (5 ml) vanilla
2 1/2 cups (591 ml) all-purpose flour
1 cup (237 ml) chopped pitted dates
1 cup (237 ml) chopped nuts
1 cup (237 ml) chocolate chips
1. Grease cookie sheets and set aside.
2. Sprinkle oats in a cake pan and bake at 375 degrees F (190 degrees C) for 10 minutes, stirring once, or until lightly toasted.
3. While the oats are toasting, combine nut milk and lemon juice in a measuring cup and let stand for a few minutes (to make sour milk).
4. Transfer toasted oats to a mixing bowl and stir in sour milk mixture.
5. In a large mixing bowl, beat brown sugar and shortening/butter together until combined. An electric mixer works well to combine the ingredients.
6. Add baking powder, baking soda, cinnamon, nutmeg, and salt. Beat until combined. Then add egg equivalents and vanilla, and beat until combined.
7. Beat or stir in oat mixture, followed by the flour. Beat or stir in the dates, nuts, and chocolate chips.
8. Use a cookie scoop or teaspoon to drop cookies onto cookie pan. The cookies don't spread much.
9. Bake at 375 degrees F (190 degrees C) for about 10 minutes, or until edges are golden brown. Transfer cookies to wire racks to cool.
Immediately out of the oven, the cookies appear undercooked in the middle, but they firm up when they cool.