I do not throw this phrase around lightly, but i have to say it.. "These may be the best batch of cookies I have ever baked." Yup. These Walnut Lovers' Chocolate Chip Cookies are studded with thick, buttery, crunchy California walnuts, velvet-y mini chocolate chips, a sprinkling of rolled oats, cinnamon and an undertone of rich vanilla extract in every chewy, air-y bite. Get my recipe and enter an awesome giveaway too! (Cookies + giveaway = double happy post!)..
GIVEAWAY & COOKIES below.
The cookies. These cookies are vegan bliss. These are not a skinny version, since they do contain plenty of rich ingredients like chocolate, walnuts and vegan butter. But lets be honest, each bite has a wide variety of healthy qualities too!..
* Walnuts (plenty in each cookie!) provide healthy fats including omega-3 fatty acids.
* The cacao in chocolate contains heart-healthy antioxidants.
* Rolled oats are rich in fiber.
* Cinnamon and vanilla are calming ingredients that will leave you in one feel-good cookie swoon from your first sweet nibble.
..so really lets call these cookies a healthy indulgence.
Why were these cookies so good? Well first off the ingredient combo was delish. But the real reason I think I loved them was the texture! They had tons of chewy, air-y pockets and holes. I think this is because for the first time in a long time, I added not only baking powder, but baking soda to my dough! Here is why..
I stumbled upon this Yahoo Voices article a while back and couldn't get one line out of my head: "To all would-be-bakers out there, baking soda and baking powder are not interchangeable. ... Baking soda is essential to many holiday cookie recipes."
I will admit I rarely before now bothered to add that tiny scoop of ½ teaspoon baking soda. But the difference when baking soda is added is clear! So if you have been skipping baking soda in your cookies, give it a try next time and let me know if you noticed a difference!
(giveaway below recipe)
Walnut Lovers' Chocolate Chip Cookies
makes about 2 dozen small cookies
dry:
1 ½ cup white flour, organic
1 cup sugar, organic
¾ teaspoon baking soda
3 teaspoon baking powder (If you like a bit more 'rise' add another 1 Tbsp)
½ teaspoon cinnamon
⅓ cup rolled oats
1 teaspoon salt
wet:
1 teaspoon apple cider vinegar or lemon juice
¼ cup warm water + 1 teaspoon flax seeds (crushed or whole)
½ cup melted vegan butter
3 tablespoon almond milk
1 teaspoon vanilla extract
fold in:
½ cup mini chocolate chips, vegan (or regular sized)
¾ - 1 cup raw walnuts (halves, whole or pieces)
Directions:
1. Preheat oven to 350 degrees, line baking pan with parchment paper or lightly grease pan.
2. Mix together your flax egg and allow to sit for at least five minutes. You can also melt your vegan butter in the microwave. The melted amount should equal ½ cup 'liquid.'
3. In a large mixing bowl, combine dry ingredients.
3. Fold in the vegan butter and flax egg until mixture thickens and balls up. Then pour in the almond milk, vanilla extract and finally the acid (vinegar or lemon).
4. If your dough is still too dry (maybe if you used a heartier flour) you can add another splash of almond milk until it thins to a wet dough consistency. It should be on the wet side since you still need to add the dry nuts and chips.
5. Lastly, fold in the walnuts and chocolate chips.
6. Place dough in the fridge or freezer to chill until firmed enough to roll into balls by hand or with a scooper.
7. Arrange dough on baking sheets - about 12 balls per pan. Bake at 350 degrees for 12-16 minutes or until the edges begin to brown.
8. Cool. Serve. Store in baggies or in container at room temp for a few days. If storing longer, place in fridge or freezer.
giveaway info..
$150+ Natural Vitality Giveaway. Magnesium levels effect your mood, stress, anxiety and more. While many vegans DO eat a well-balanced diet rich in magnesium-rich foods like greens and seeds - there might be times when you (or a less healthy family member) may want to supplement. (You should always ask your doctor about your own supplement needs and issues.) Natural Vitality's Natural Calm is an easy, yum, pill-free option. Dissolve in 2-3oz warm water, serve as desired. Flavors: lemon, orange, raspberry lemon - organic, Non GMO, vegan.
Giveaway prize - 1 winner:
* $150 e-gift card to the Natural Vitality online store.
* 1 "magnesium & your health booklet" valued at $4.99
* 1 copy of the magazine Organic Connections.
Now back to these cookies!..
I store these cookies in plastic baggies and place some in the freezer right away since an entire batch is a lot of cookies.
Disclosure: giveaway is sponsored, but opinions are my own.
Karen Tiefenwerth says
There is no egg listed in the ingredients, but in the directions it reads "2. Mix together your flax egg and allow to sit for at least five minutes. "
Should 1 egg be listed in the igredients,or was direction 2 just worded incorrectly? Thank you.
Maria del Mar says
One word : AMAZING. I am a fan of walnuts and dark dark chocolate. I'm sure baby will dig this as well!
Kathy Patalsky says
Thanks Maria!! 🙂
Lynna F Spencer says
Any suggestions as to a replacement for the rolled oats?
The Vegan Cookie Fairy says
Kathy, I've got a question about baking cookies: when I place my dough balls on the baking sheet they never spread out but rather puff up. I'm using bicarbonate of soda, not baking powder, I've checked that. Could it be because I didn't chill the dough before rolling it into balls? (I'm a bit impatient sometimes.)
Kathy Patalsky says
this happens when the dough is too dry. It could be from a flour that is on the drier side. You can also remedy this by adding a slightly higher percentage of fat that melts during the baking process. I actually find that my cookies spread more when the dough is room temp as opposed to chilled. Hope that helps!
The Vegan Cookie Fairy says
Ok, I'll try that next time. So the dough is supposed to be fairly sticky? Would it help if I flattened the balls just before putting the cookies in the oven?
bellagirl07 says
these pictures are making me hungry i would love to win this one
Erin Jory says
Looks great! can I sub butter for canola oil or coconut oil instead? thank you!
Amy Glavasich says
Sadly I'm allergic to both almonds and walnuts. Any suggestions? Would pecans work?
Natalie says
Made these tonight for my Dad's birthday and they were devine! Had them with soy ice cream and some agave over the top - just delicious!!
Megan Wall says
I've got these in the oven right now! I used a combination of whole wheat pastry flour and oat flour, and used organic coconut sugar and unrefined coconut oil to make them an extra healthy indulgence 🙂
Love stalking your blog everyday between studying for university exams! <3
Kathy Patalsky says
So glad they worked out deliciously for you Liz!! I love this recipe too 🙂 Everyone needs more choco chip walnut cookies in their life, yes? 😉
Liz J. says
Just made these today and I must say that they were really, really good. Just as you said...perfect texture indeed. Slightly chewy and crispy edges!! I love how they spread out and got bigger in the oven. WOW! Thanks, Kathy.
Angela O'Neil says
Do you mean add an extra tsp of baking powder, not Tbsp?
Kathy Patalsky says
My cookies have been freezes up to a few months and still yum! Higher fat cookies freeze best.
Kathy Patalsky says
I am a big fan of freezing cookies. They defrost in just about 20 min at room temp or pop them in microwave for 5 seconds.
Claire Robichaux says
Hey Kathy! I read your blog all the time, share it with friends & family and love it! Being vegan in New Orleans is like living on an island sometimes haha.
Quick questions about these cookies: I made them for the 2nd time last night and used a little coconut flour and they were even more delicious than my first batch! I bagged them and popped them in the freezer. How will this effect their texture? What should I do to defrost them? How long can I freeze them?
Kathy Patalsky says
Baking soda plus an acid like vinegar really helps. Use a fresh box! Using larger walnuts helps too since it creates more air pockets and crevices in the cookies.
FullLaneFemme says
Thank you! I'll try that next time.
FullLaneFemme says
I just made these cookies. They were absolutely delicious-I used pecans instead of walnuts. My only issue is that my cookies turned out a little flatter than I anticipated. Any suggestions? I even added more (2 tsp more) baking powder since I saw more meant that they will rise more.
venuswoman says
mine did not spread like yours but they are tasty!
venuswoman says
I have been wanting to make these cookies for my skeptical family for many weeks. today is the day! they are in the oven--the dough looks great--just like regular cookie dough. i made one modification: I didnt have white sugar so i subsituted 1/2 c brown sugar for the 1 cup sugar. I will let you know how it comes out! 10minutes to go. 🙂
Livvie says
I made these with the following modifications:
A: used whole wheat pastry flour not white.
B: used coconut oil instead of vegan butter. (best friend has allergies to soy)
C: used pecans instead of walnuts (other best friend is allergic to walnuts)
D: added orange zest (best darn thing to happen to a CC cookie)
these came out really delicate and lacy. (and spread a LOT. curious if this was due to A: the coconut oil, or b: i have no idea how to space cookies lol). i think i need to sop up a it of the oil with a paper towel and the sugar to reduce. (but i will wait until they are actually cooler). 🙂 but they are YUMMY!.
OH and with the pecans, I whizzed them in the food processor to have fine pieces/flour, i wasn't much in a crunch nut mood but i wanted to taste the nut :)does that make me a nut? 🙂
Rabbit Food For My Bunny Teeth says
Ohhhh my gosh, that dough looks heavenly!
Kathy Patalsky says
Coconut sugar always dries out my baked goods a bit. Maybe that is why they didn't spread. Did you use plain white flour? Getting the moisture level perfect can be tricky for cookies, and does depend on what brands/variety ingredients. Thanks for reporting back!!
Kathy Patalsky says
Yay! Thanks for sharing. (I think the flax egg what you mentioned.) if you wanted then crispier try adding in an extra spoonful of oats and another spoonful of vegan butter. Or even more walnuts might help you it sound like. Glad you like them though!
Guest says
Making these tonight! Will have to omit the walnuts though; you know, nut free school and all. Actually, I'll halve the batch and have some to myself with the walnutty goodness.
Kathy Patalsky says
Thank! 🙂
Sent from my iPad
Kathy Patalsky says
Nope that is right.
Sent from my iPad
punifa says
I made these last night! They didn't spread out near as much as yours and were more biscuit than cookie. Still good, though. I tossed in some cacao nibs for crunchiness and used coconut sugar (but reduced it to 2/3 cup)
jodye says
The texture of these cookies looks spot on, and though I'm not much of a walnut fan, I think I could easily sub in pecans. I'll definitely take your advice on the baking soda, as I, too, generally just glaze over that part of the recipe. Thanks for another wonderful recipe!
punifa says
Just wondering - is it really a whole tablespoon of baking powder, or is that a typo?
Tammy says
And now they are done and I'm in heaven... They look a bit different to yours, I think my mixture was a bit drier but they are SOO good. Super super sweet though!!
Kathy Patalsky says
Adding more walnuts helps to lessen the sweetness in each bite. Or you can reduce to 3/4 cup next time. So glad you like them and thanks for reporting back! 🙂
appifanie says
YES! I believe chocolate chip cookies with walnuts are the best. YUMMY.
Tammy says
I have these in the oven now, fingers crossed! I usually use egg replacer, but I thought I'd try flax egg this time, first time ever!
LaLa says
These look DIVINE!!! Can't wait to make!
Kathy Patalsky says
good question!! You can actually do a wide variety of water to seed ratios .. you just want enough water to make the flax seeds react and start to get all sticky and thickened. Then the remaining amount depends on how much water your recipe needs. AND since a real egg is about 1/3 cup of liquid, I usually do either 1/3 cup water with 1 tsp seeds to mimic the amount of moisture a real egg would add.This makes it easy to veganize any traditional baking recipe that calls for "1 egg" .. just sub in 1 "flax egg" ... but that is just MY answer. I'm sure other cooks have their own reasons for using certain ratios! I just post what works for me.
Marcia says
I have a question about making a "Flegg." Why are the ratio's of water to flaxseed different in so many recipes? This one calls for 1/4 C. water to 1 tsp. flaxseed; another 1/3 C. water to 1 T. flaxseed and yet another calls for 3 T. water to 1 tsp. of flaxseed. Isn't there a universal mixture that will work for all baking that calls for one egg? If more than one egg is required, do you double the concoction? Also, most recipes call for flaxseeds and I have the following: Bob's Red Mill organic 100% whole ground golden flaxseed meal. When using this, do I need to increase or decrease the amount to achieve the same results? Okay, so I had more than one question...! I have been wondering about this and didn't know who to ask...lucky you! Thanks Kathy!
kllmaca says
Wow- they look great. Did you flatten the cookie dough before putting them in the oven, or do they spread wide like that naturally?
Alicia says
Your description of these cookies alone has me salivating. Then, there's the pictures - I'm sold! 😉 Can't wait to make these.
Elisa says
Hi, I have committed to a 30 day vegan challenge after viewing the vegucated documentary. I have been a lacto-ovo vegetarian for over 10 years so the switch hasn't been very difficult, other than I have to spend more time in the kitchen making everything from scratch since you have to read each and every single label out there! I didn't realize tomato & basil tomato sauce from the grocery store had cheese until I read the label. I have been feeling some unwanted side effects with the vegan diet. I'm about to give up with all the legumes I eat. but a few more weeks and I will see where I stand. This recipe looks delicious. ((I have a terrible sweet tooth!!))....I too didn't realize the difference between baking soda and powder.thanks for sharing the recipe.
Kathy Patalsky says
The mini chips are super fun and vegan! Enjoy Life (allergy-friendly) brand. I buy at Whole Foods. But yes, big chips or even chopped dark chocolate bars will work too!
Beth says
These look awesome! I am going to make them using regular sized chips, although those tiny ones are so cute too. What brand are they? Love the pictures! Totally craving cookies now.
giveaway answer: I love yoga for reducing stress and keeping calm.
Kathy Patalsky says
Me too! I love nuts in choco chip cookies. These would also be awesome with pecans!!
stephi sky says
I was just thinking that earlier when buying the nuts. But I went for a bag of mixed nuts as these worked out cheapest. It's peanuts, walnuts and something else, maybe almonds.
stephi sky says
I made them today!! And I will be taking them to a yoga retreat and feeding to twelve people! Thanks for this recipe. I used egg replacer, but wasn't sure exactly how much to put in, so I used what I think was the equivalent liquid to the flax 'egg'. Anyway they turned out really tasty, I accidentally forgot to put the timer on for the first batch, though, so they were slightly overcooked! Also, mine seem to be softer than yours look..... Do you flatten the balls out quite a bit once you've put them on the baking tray? I did this with the second batch, but they still don't look like yours. Perhaps this was due to the egg replacer?
Kathy Patalsky says
Oh sorry if I was not clear! 🙂 The baking soda (even such small does) actually interacts with the lemon or apple cider vinegar and releases gas. This allows the cookies to rise a bit differently than if you skip the baking soda. i noticed more bubbly air pockets in my cookies.
You could skip baking soda, but I really liked the slight improvement in the texture of my cookies!
Kathy Patalsky says
thanks so much!! They really did! Chewy yet soft and the edges kinda crunchy too.
Kathy Patalsky says
Yes egg replacer can be subbed instead of the flax egg. Just make sure the liquid is about the same consistency. (As I know many egg replacers contain potato starch which can be quite dry.)
stephi sky says
oh thank you for this, am making them tomorrow for 12 people! Hope they turn out well.
Kathy Patalsky says
Hi Amy, magnesium needs and absorption issues will be different for everyone. And if you ARE looking to supplement for various reasons, I love the taste and ease of this product. But a trusted nutritionist or doctor is your best resource to answer personal questions.
stephi sky says
when you say 'flax egg' is this because you are using this as a substitute for egg? Just wondering if I could use egg replacer instead? Thinking of making these for a retreat I'm going on tomorrow and can't buy too many extra ingredients....
Abby @ Heart of a Baker says
These cookies look like they have the perfect texture! Crunchy but still chewy, my favorite!
Natalia Berthet says
I'm making these tonight, for sure. I've been craving sweets!
Monica says
I love, love these photos for your cookies - absolutely beautiful.
If I made these I would probably substitute the white flour for WW Pastry flour, and halve the sugar (My family doesn't have much of a sweet tooth) - but yum walnuts and chocolate are a great combination!
Clémence Moulaert says
Hmmmm looks wonderful 🙂 I don't think you mentioned exactly what difference the baking soda made, in the end?
stephi sky says
wow, these look to die for!! I will try and make these at some point. I am a sucker for cookies, especially when they contain nuts AND chocolate..... Salivating now 🙂