Special thanks to the publishers of YumUniverse for allowing me to share this recipe from the book.
I love a good cookie and a healthy cookie that tastes great is even better. I didn’t have any walnuts in the house, so I chose to use pecans instead. The results were delicious. I used some soy-free chocolate chips rather than the recommended vegan chocolate chips. While making the cookies, I found that it was better to allow the cookie dough to rest before baking them.
I ended up adding more mix-ins in the second batch to create more of a hearty cookie. The cookie itself reminds me of a soft breakfast cookie as it’s not overly sweet and has that oatmeal flavor. I personally liked mine better without chocolate chips and with more fruit. Yum!
Walnut Chocolate Chip Cookies Recipe
10+ Servings
Ingredients:
Dry Ingredients:
- 1 cup oat flour
- 1 ¼ cups almond flour
- 2 tablespoons arrowroot powder
- 1 teaspoon baking powder (aluminum-free)
- ¾ cup Sucanat
- 1 teaspoon fine-ground sea salt
- ¼ teaspoon ground Cinnamon
Wet Ingredients:
- ½ cup red apple, cored and diced
- ½ cup + 2 tablespoons water
- 7 tablespoons unrefined, virgin coconut oil (gently warmed to liquid on the stove top if solid)
- 1 teaspoon vanilla extract
Mix-ins:
- ¼ cup vegan, gluten-free chocolate chips or vegan, gluten-free chocolate bar chopped into chunks
- 1 cup walnuts, roughly chopped
Directions:
- Preheat oven to 350°F and line a baking sheet or two with unbleached parchment paper. (If you don’t have two baking sheets, bake in batches.)
- In a large bowl, sift together dry ingredients and dump in any Sucanat that didn’t make it through the sifter.
- In a separate bowl, stir together wet ingredients and then transfer into the dry ingredients bowl and fold the mixture in. Add mix-ins.
- Scoop or roll out 1″ balls and place about 3″ apart on baking sheet.
- Bake for 10–15 minutes and cool on a baking rack.
Notes from Heather Crosby:
- Using unbleached parchment paper, roll the dough into a log and freeze in an airtight glass container. Thaw, slice, and bake a cookie or two as you need them.
- Try equal amounts of pecans or almonds instead of walnuts. Fold in ¼ cup dried cherries or ¼ cup toasted coconut for extra yum-factor.
- Want to skip the oil? Use 1 whole apple instead of ½ and omit the coconut oil. The texture will be drier, but the cookies will still be very yummy.
- Dry Ingredients:
- 1 cup oat flour
- 1 ¼ cups almond flour
- 2 tablespoons arrowroot powder
- 1 teaspoon baking powder (aluminum-free)
- ¾ cup Sucanat
- 1 teaspoon fine-ground sea salt
- ¼ teaspoon ground Cinnamon
- Wet Ingredients:
- ½ cup red apple, cored and diced
- ½ cup + 2 tablespoons water
- 7 tablespoons unrefined, virgin coconut oil (gently warmed to liquid on the stove top if solid)
- 1 teaspoon vanilla extract
- Mix-ins:
- ¼ cup vegan, gluten-free chocolate chips or vegan, gluten-free chocolate bar chopped into chunks
- 1 cup walnuts, roughly chopped
- Preheat oven to 350°F and line a baking sheet or two with unbleached parchment paper. (If you don’t have two baking sheets, bake in batches.)
- In a large bowl, sift together dry ingredients and dump in any Sucanat that didn’t make it through the sifter.
- In a separate bowl, stir together wet ingredients and then transfer into the dry ingredients bowl and fold the mixture in. Add mix-ins.
- Scoop or roll out 1″ balls and place about 3″ apart on baking sheet.
- Bake for 10–15 minutes and cool on a baking rack.
Try equal amounts of pecans or almonds instead of walnuts. Fold in ¼ cup dried cherries or ¼ cup toasted coconut for extra yum-factor.
Want to skip the oil? Use 1 whole apple instead of ½ and omit the coconut oil. The texture will be drier, but the cookies will still be very yummy.
