I put walnuts in your chocolate chip cookies. Please put down your pitch forks because I promise these palm-sized cookies are going to blow your mind. And apparently that’s the only type of explosions that should happen in grade school chemistry.
Walnuts have healthy fats that promote brain health and they also look like brains, so I can conclude that these cookies are brain food right? If only logic like this would get me through exams nowadays.
We’re at the peak of exam season right now and I constantly feel the need to fuel my brain and motivation. But really, how is it even a ‘season’? It’s just always exam season, starting from the end of September and going until Christmas.
On the days I have work, exhausted me returns home ready to hit the sack. Recently Chew has been keeping me (and my squidgy floral couch) company by studying at my place. Since she’s studying, I feel like I should be productive too. The two of us work until our brains can’t handle drawing another sawhorse projection then migrate to the kitchen to make a late night snack. While I try to avoid eating right before bed, it’s better to refuel the body a bit because a growling stomach can keep you up all night. Unfortunately I say that from experience. Who else battles insomnia? Oh…just me.
P.S. I’m psychologically a granny.
Walnut chocolate cookies have been on my mind for months, but I’ve never gotten around to baking them. Apparently 9pm on a Thursday is a fabulous day for doing so because out came the best vegan and gluten free cookies we’ve made to date! We each topped a warm cookie with a scoop of coconut milk ice cream and oh mah goodness, ’twas vegan perfection.
A few staple ingredients and 20 minutes are all these vegan walnut chocolate chunk cookies will need from you. And I recommend chocolate chunks over chips any day; more melty goodness! Pack two of these hearty cookies in your backpack to keep your brain focused on lectures and studying. I know that when I’m hungry, the only things that circulate through my brain are “when can I eat” and “what will I eat”, not so much how the nuclear pore complex works.
Given that these cookies were a massive success, I can’t wait to play with variations! Vegan monster cookies and sea salted chocolate rosemary are on my mind…
*estimates given in Canadian Dollars
1 tbsp chia seeds = $0.33
1/3 cup coconut oil = $1.50
1/3 cup coconut sugar = $1.30
1 tsp of pure vanilla extract = $0.01
1/4 tsp salt = $0.01
1/4 tsp baking powder = $0.02
1 1/2 cup oats = $0.42
1/2 cup walnuts = $1.50
1/2 cup chocolate chunks = $1.00
Price Per Batch = $6.08
Price Per Cookie = $0.76
Do you have a favourite funky cookie? Tell us in the comments below!
- 1 tbsp ground chia seeds (or flax seeds) + 3 tbsp water*
- ⅓ cup coconut oil, soft
- ⅓ cup coconut sugar
- 1 tsp pure vanilla extract
- ¼ tsp salt
- ½ tsp baking soda
- 1 cup oat flour
- ½ cup oats
- ½ cup chopped walnuts
- ½ cup chocolate chunks
- Preheat oven to 350°F and line a cookie sheet with a non-stick silicone mat or parchment paper.
- Make a vegan 'egg' by mixing the ground chia seeds and water in a small bowl. Let it gel up while you start the cookie dough.
- In a medium mixing bowl, cream together the coconut oil and coconut sugar until homogeneous. Add the vanilla extract, salt, and vegan 'egg' and mix until even.
- Add the baking soda, oat flour, and oats and mix until combined. Fold in the walnuts and chocolate chunks.
- Portion out golf ball-sized pieces of cookie dough and flatten until about ¾" thick. These cookies don't spread much in the oven so shape them as desired. Arrange cookie dough on prepared cookie sheet.
- Bake in the preheated oven for 12-15 minutes, or until edges are lightly browned, just before the centre is set. Cool on the pan for 5 minutes and then enjoy!
Pictures may be deceiving, but this looks like a very crunchy cookie and not a moist, chewy cookie; is that correct?
Hi Megan! These cookies are actually the soft and chewy variety.
Hi Rachel’s! The recipe says that these cookies don’t spread much but when I made them they spread a TON! Love the recipe though! 🙂
Hello Ella! How peculiar… we’ve made them many times before and haven’t had them spread but I’m glad you still enjoyed them. If you would like them to spread less, maybe refrigerate the dough balls for 10-ish minutes before baking. Cheers!
Thanks! I will definitely try that! Besides the cookies spreading out a ton, they turned out great and my whole family loved them! You should post more cookie recipes!
favourite cookie of all time. not a vegan but bake a lot of vegan. these are the tastiest vegan cookies by far. so much so that they’ve become a part of my daily routine. we make two batches every week. amazing. thank you thank you.
as for previous post re:spreading, the longer the batter sits and warmer it is in your kitchen the more your cookies will spread.
haven’t figured out if they are supposed to have baking powder or baking soda though since write up says one thing and ingredient list another. they are great nonetheless but if anyone cares to enlighten me would be much appreciated.
love your cookie 🙂
glad you enjoy these malisa; they are our absolute favourites too! thanks for the love <3
Thanks for the recipe <3
Do you think I could replace the coconut sugar for dates? I'm trying to avoid sugar (even coconut sugar).
Thank you 🙂
We’ve never tried substituting dates for the coconut sugar. The dough will be more wet than usual so you may want to either bake the cookies for a bit longer or add a tad more oat flour. Let us know how it turns out! Dates are delicious in everything!
Just finished baking these cookies and they turned out so good! Loved how crunchy the walnuts were in the soft cookie dough 😀
Glad you love them too, Kat!