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These Vegan Chocolate Chip Walnut Cookies are chewy on the inside, crispy on the outside, absolutely delicious, and easy to make. They’re loaded with chocolate chips and roasted walnuts. Small batch. Dairy-free, eggless.
THESE CHOCOLATE CHIP WALNUT COOKIES ARE
- vegan
- dairy-free
- egg-free
- chewy on the inside
- crispy on the outside
- sweet
- gooey
- decadent
- so delicious
- made with applesauce
- easy to make
- freezer friendly
- baker-style cookies
WHAT YOU NEED TO MAKE CHOCOLATE CHIP WALNUT COOKIES
You need the following ingredients to make these vegan cookies (the exact measurements are in the recipe card below):
- Walnuts – For less bitter flavor, roast the walnuts. Roasted walnuts are more buttery and crunchy.
- Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
- Granulated sugar – helps the cookies to spread.
- Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
- Applesauce – keeps the cookies soft on the inside.
- All-purpose flour – Sift the flour to avoid lumps in the dough.
- Cornstarch – makes the cookies thicker and softer in the center.
- Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
- Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
- Salt – balances the sweetness.
- Chocolate – use good quality dark chocolate chips or chunks.
Equipment you need:
- Baking tray – I recommend using a light-surface baking tray.
- Cotton kitchen towel
- Parchment paper
- Small bowl
- Medium-size bowl
- Large bowl
- Hand mixer or a stand mixer
- Silicon spatula or wooden spoon
- Large cookies scoop – you can also use ¼ cup
- Cooling rack
HOW TO MAKE THE BEST VEGAN CHOCOLATE CHIP WALNUT COOKIES
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Roast walnuts and take off the skin
Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.
2. Step: Preheat the oven and prepare the baking tray
Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom).
3. Step: Mix dry ingredients
In a bowl, combine all-purpose flour, cornstarch, baking soda, vanilla powder, and a pinch of salt. Mix well and set aside.
4. Step: Make the cookie dough
In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.
5. Step: Bake the cookies
Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies).
Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.
FREQUENTLY ASKED QUESTIONS:
DO I NEED TO REFRIGERATE THE COOKIE DOUGH BEFORE BAKING?
No, you don’t need to refrigerate the cookie dough. However, by doing so the cookies will spread less and have a richer flavor. I recommend refrigerating overnight for the best results. You can also freeze the cookies for about 1 hour before baking.
Note: You can keep the dough in the fridge for up to a week.
HOW TO STORE CHOCOLATE CHIP WALNUT COOKIES?
Store the cookies in an airtight container at room temperature or in the fridge.
HOW LONG DO VEGAN CHOCOLATE CHIP WALNUT COOKIES LAST?
The cookies will maintain their taste and texture for up to 3 days at room temperature, but you can store them for up to 1 week in a cool place or fridge.
HOW TO FREEZE CHOCOLATE CHIP WALNUT COOKIES?
To freeze the baked cookies, first, make sure they are completely cool. Then put them in an airtight container or zip-lock bag and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.
You can also freeze the cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Biscoff Stuffed Chocolate Cookies
- White Chocolate Pistachio Cookies
- Cookies and Cream Cookies
- Chocolate Orange Cookies
- Strawberry Oatmeal Cookies
- Walnut Crescent Cookies
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
Want to save this recipe for later? Add it to your board on Pinterest!
VEGAN CHOCOLATE CHIP WALNUT COOKIES
Ingredients
- 70 g walnuts
- 100 g vegan butter, softened *
- 80 g granulated sugar
- 70 g brown sugar
- 2 tbsp unsweetened applesauce
- 140 g all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ¼ tsp vanilla powder, or 1 tsp vanilla extract
- pinch sea salt
- 70 g mini chocolate chips (or chocolate chunks), + extra on top
Instructions
Roast walnuts
- Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.
Preheat the oven and prepare the baking tray
- Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper.
Make the cookie dough
- In a bowl, combine all-purpose flour, cornstarch, baking soda, vanilla powder, and a pinch of salt. Mix well and set aside.
- In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.
Bake the cookies
- Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies). **
- Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.
Notes
Storing:
First, make sure the cookies have cooled completely. Store them in an airtight container at room temperature or in the fridge. The cookies will maintain their taste and texture for up to 3 days at room temperature. In the fridge, they'll last for up to 1 week. You can also freeze the cookies for up to 3 months. Please read my blog post above for tips and helpful information.Nutrition
Nutrition Facts
Serving: 1 cookie / Calories: 451kcal / Total Fat: 25,6g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 52,6g / Fiber: 2,5g / Sugar: 30,2g / Protein: 5,0g / Sodium: 148mg / Potassium: 161mg / Iron: 2,2mg
These were really easy to make, and super delicious. I’ve been looking for a replacement for Veggie Grill Walnut Chocolate Chip cookies since they were discontinued, and this is pretty darn close to it. Thank you so much for making me dreams come true.
Thank you for the recipe 🙂
Is there something I could replace the applesauce with? Or give it up entirely?
Will it affect much on the taste?
Thank you