Vegan Double Chocolate Walnut Cookies
I made these vegan double chocolate walnut cookies on a whim because I just wanted some chocolate cookies. Cravings, am I right? They’re crisp around the edges but soft and chewy in the middle. With the sprinkle of salt on top, the texture of the walnuts and the pools of melted chocolate, these cookies are truly addictive.
So let’s just say I ate a fair few of them once they were baked, and I have no regrets. Anyways we all know how it goes, once you start you can’t stop. Especially when it’s a sweet ‘n’ salty combo.
How to make these double chocolate cookies
I based this recipe on the chocolate chip cookies because I wanted that chewy texture rather than a fudgy one (for fudgy check out these crinkle cookies). So with just a few changes and adjustments, these vegan double chocolate walnut cookies were good to go!
One of the differences with this recipe (besides it being double chocolate) is that there’s no chilling required! You just make it and bake it. Unless you want to chill it, then you obviously can.
The dough will be more of a thick batter rather than a cookie dough once it’s made. That’s normal so don’t be alarmed, it won’t spread into a crêpe.
I opted to top the cookies with the chocolate pieces and chopped walnuts once they were portioned. But you could also stir them into the dough instead. And if walnuts aren’t your jam you can replace them with another nut of your choice. Or even salted pretzels! I would skip the flaky salt in that case.
Besides that, the process of making the dough is pretty straightforward and easy. All the mixing is done by hand and it’s ready in no time! The toasted almond powder gives it a nice buttery flavour and the cornstarch adds extra chewiness so you end up with some bomb chocolate cookies.
If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!
Vegan Double Chocolate Walnut Cookies
Ingredients
- 2 tsp almond powder
- 90 g all-purpose flour
- 13 g cocoa powder, sifted
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 50 g neutral oil, (grapeseed, canola, vegetable…)
- 55 g plant based milk
- 55 g brown sugar
- 45 g white granulated sugar, make sure it’s vegan
- 1 ½ tsp cornstarch
- about 40-50 g chocolate chips or chopped dark chocolate
- about 40 g walnuts, chopped
- flaky salt or coarse sea salt
Instructions
- Preheat your oven to 180°C/350°F, sprinkle the almond powder on a baking sheet and toast it for around 8 minutes. Keep an eye on it as it burns easily. Then set aside to cool.
- Whisk together the flour, sifted cocoa powder, baking soda, baking powder and salt.
- In a separate bowl, whisk together the oil, milk, sugars, cornstarch and add in the slightly cooled almond powder. Then line the baking sheet with parchment or a silicone mat.
- Stir in the dry ingredients. Here you can opt to mix the chocolate pieces and walnuts into the dough instead of topping the cookies with them before baking.
- With a 1-1½ tbsp scoop, portion the dough onto the prepared baking sheet and top with pieces of chocolate, chopped walnuts and flaky salt.
- Bake for 10-12 minutes, then let them set on the baking sheet for 1-2 minutes befor transferring to a wire rack to cool completely.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The walnuts can be replaced with another nut of your choice.
- These cookies are best enjoyed freshly made on the same day but they will keep in a closed container for up to 5 days. Although they will become soft all the way through instead of having a crisp edge.