These were incredible.
They had just the slightest crunch, and the minimal amount of oil makes this a relatively guilt-free snack. Plus it’s made with whole-wheat pastry flour, so it’s sans-sugar rush. The vegan chocolate/carob chips were a delight-in-every-bite kinda deal, and the walnuts just took it over the top.
These cookies are guaranteed to bridge the gap between non-vegans and awesome vegans.
Because seriously every vegan needs at last one go-to cookie.
(It’s a long name I know, but seriously worth every last syllable)
These were my third real attempt at vegan cookies, so I followed a recipe I found somewhere on the vast incroyable world that is the Internet (reference below)
How’s that for a vegan cookie?
Vegan Whole Wheat Chocolate-Chip Walnut Cookies:
Makes 25-30 cookies ~ Adapted from CCK‘s “Not-Guilty Chocolate-Chip Cookie”
- 2/3 + 1/2 cup whole-wheat pastry flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup brown sugar
- 1/4 – 1/3 cup chopped walnuts (or other nut/seed, or just leave them out)
- 3 Tbsp – 1/2 cup chocolate chips (or sub with vegan carob chips)
- 1 tsp vanilla extract
- 2 Tbsp melted coconut oil or other vegetable oil
- 3 – 5 Tbsp non-dairy milk as needed
Preheat oven to 380 degrees. Combine dry ingredients into one bowl and mix well. Mix wet ingredients in a separate bowl and add to dry. Mix just enough to create an even consistency – add more non-dairy milk as needed to reach a desired ‘cookie-dough’ like consistency.
On a greased cookie sheet place balls of cookie dough and bake for 7 minutes.
Remove when still underdone and allow to cool for 10 minutes on a cooling rack.
Or sneak one right off the baking sheet: No one will know.