VEGAN CHOCOLATE CHIP WALNUT COOKIES
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.
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
* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the dough.
** For thicker and richer cookies: scoop out cookie dough into an airtight container and refrigerate for at least 2 hours, or overnight. Alternatively, place them into the freezer for about 1 hour.
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
Serving: 1cookie | Calories: 451kcal
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