A Healthier Chocolate Chip Cookie

I found this recipe years ago in a magazine and have tweaked it a bit. The cookies are sweet but not too sweet and we love them best out of the freezer. I often make these over the holidays so if I get a craving I can satisfy it without too much sugar.
2 cups spelt or whole wheat flour
2 ½ cups oats (toasted in oven at 350 degrees for 5-10 minutes)
1 tsp salt
½ tsp baking soda
½ cup ground flax meal
2 cups toasted almonds, walnuts or pecans or a mixture of the three
2 cups chocolate chips
1 cup canola oil
1 cup agave or maple syrup
4 tsp vanilla extract
To toast oats place on a baking sheet in the oven with temperature at 350degrees for 10-15 minutes then allow to cool. Grind the oats in a food processor to a coarse meal. You can toast your nuts the same way, keep a close eye as they don’t take long to toast 3-7 minutes. Coarsely chop nuts.
Position oven rack in middle of oven and preheat to 375 degrees. Line three baking sheets with parchment paper and set aside. (Because there is no butter these can stick to the pan if you don’t use parchment)
Place ground oats, flour, flax seed meal, salt, and baking soda in a large bowl. Stir well with a wire whisk. Add chocolate chips and nuts and stir again.
Combine oil, syrup, and vanilla in a bowl. Whisk vigorously until emulsified. Stir wet ingredients into dry, don’t over mix.
Drop rounded tablespoons of dough onto prepared baking sheets about 11/2 inches apart. Flatten dough a bit and smooth edges.
Only bake one sheet of cookies at a time. The cookies take between 12-18 minutes they should be lightly browned on the bottom. Allow to cool on sheet and then transfer to a wire rack to cool completely. Repeat with remaining dough. They will keep a week in the refrigerator in an air tight container or in freezer for weeks.