Classic oatmeal chocolate chip cookies with toasted walnuts! Vegan
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Dessert
Serves: 18-20
Ingredients
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)
Instructions
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.
Notes
Store at room temp in an air-tight container up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2023/04/11/oatmeal-walnut-cookies-with-chocolate-chips/