Vegan Double Chocolate Walnut Cookies
Crisp around the edges, soft and chewy in the middle and lightly salted double chocolate cookies topped with walnuts.
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.