It’s hard to beat a classic oatmeal chocolate chip cookie — except when you add toasted walnuts to the mix and make the batch vegan! This Oatmeal Walnut Cookie with Chocolate Chips recipe has been living on a post-it note for several months. Everyone I’ve baked them for has asked for the recipe, so I figured it’s time to share it with the public.
This oatmeal cookie is a great lactation cookie! Oats promote milk production in nursing mamas, walnuts are a wonderful source of omega-3 fatty acids (good for brain development and overall health), and chocolate is perfect for new mamas who are worn out and deserve a treat. It also does not contain dairy, so it won’t affect babies with dairy allergies.
Ingredient Details
- I’ve found that not all AP flours are the same. I prefer King Arthur all-purpose flour, and buy it exclusively.
- Rolled oats are key here, not quick-cooking or steel-cut.
- Make sure you use refined coconut oil (solid), otherwise your cookies will taste like coconut.
- I use coconut sugar in these, but you could also use brown sugar if you can’t find coconut sugar.
- Don’t skip the toasting step before adding the walnuts! Lightly toasting reduces the bitter aftertaste and improves flavor.
- Any kind of chocolate chips will work in this recipe. I stick with vegan semisweet or dark chocolate.
I’ve doubled this recipe from its original size because the cookies were disappearing way too fast. If you want about 10 cookies, just halve the recipe. Otherwise, you’ll get 18-20 — enough to share!
- 2 Tbs. milled flax
- 1½ cups AP flour
- 1 cup + 2 Tbs. rolled oats (not quick-cooking oats)
- 2 tsp. baking soda
- ¼ - ½ tsp. ground cardamom (to taste)
- 1 tsp. ground cinnamon
- ¾ tsp. salt
- ½ cup refined coconut oil, warmed slightly to soften
- 1½ cups coconut sugar
- 2 tsp. vanilla extract
- ¾ cup raw walnuts, chopped
- ⅔ cup vegan chocolate chips (semisweet or dark)
- Add 6 Tbs. warm water to your 2 Tbs. milled flax in a small bowl and set aside.
- Lightly toast your walnuts in a toaster oven, in a regular oven on a low temp, or in a pan on the stove. The goal is golden brown, not burnt, so be attentive.
- In a small mixing bowl, stir together the dry ingredients: flour, oats, baking soda, cardamom, cinnamon, and salt.
- Using an electric mixer with a paddle attachment, cream the coconut oil and coconut sugar together until combined. Add the flax "eggs" and vanilla and beat again until fluffy.
- Add the dry mixture one half at a time to the wet and mix on low to medium-low until no dry flour remains. Fold in the walnuts and chocolate, reserving 1-2 Tbs. chocolate chips to press into the tops of the cookies before baking.
- Allow dough to chill in the fridge at least 30 mins.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. You may need two baking sheets, or you can put some dough in the freezer for later.
- Scoop 1.5-2 Tbs balls of dough roughly 2 inches apart on the baking sheet. Using damp fingers, slightly press each ball so it looks like a patty, then add chocolate chips where they're needed.
- Bake about 12 mins, until the bottom edges appear golden. Allow to cool on the pan 10 mins, then transfer to a cooling rack.
These oatmeal walnut cookies are the ultimate comfort food. They taste like your favorite oatmeal chocolate chip cookie, but with bonus fiber and healthful fats. In other words, they’re a “health food” . . . right?
Please enjoy these oatmeal walnut cookies, bake them for friends, and share them with nursing mamas!
♥ ♥ ♥
Also try my Miso Chocolate Chunk Cookies!
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