Looking for something delicious to satisfy all your sweet cravings? These Vegan Chocolate Walnut Cookies will easily become your favourite go to recipe. So easy to put together and made with wholesome ingredients so they’re healthier than your traditional cookies, ready for your happy snacking.

These babies have everything you want - the crispy edge, soft chewy centre, rich flavour, chunks of chocolate, walnuts and oats. Is your mouth watering yet?:) They’re super easy to make yet highly satisfying.

How to keep your cookies soft on the inside?

Use creamy, smooth and runny nut butter. I find that the runnier it is the better in order to keep the cookies nice and soft on the inside. Another important key to the perfect texture is the baking time. These babies really only need about 8 - 9 minutes in the oven to get slightly brown around the edges. The top of the cookies should remain still very soft to touch once you take them out of the oven. They might appear under baked but don’t let that deceive you. Let them cool down on the rack completely and they will seal on the outside.

You’re going to LOVE these cookies because they’re:

Crispy on the outside
Soft on the inside
Wholesome
Rich in flavour
Delicious
Simply irresistible

These chocolate cookies also happen to be gluten free using almond flour and oats. Oats are naturally gluten free, however cross-contamination can occur in facilities or even in fields where wheat, rye or barley are also present. If you are gluten sensitive or intolerant, make sure to only use certified gluten-free oats.

Make these vegan cookies whenever you’re craving something sweet or want to stock up your cupboard with some healthy snacks to have on hand during the week. Store your cookies in an airtight container at room temperature for up to 4 days or 1 month in the freezer.
Extra tip: these are super delicious when dipped into warm milk or hot chocolate!

Vegan Chocolate Walnut Cookies

Total time: 25 minutes | Servings: 8 - 10 cookies

Ingredients:
2 tbsp ground flax seeds + 3 tbsp water
1/2 cup coconut sugar
1/2 cup peanut butter (you can also use almond butter)
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 cup almond flour
1/4 cup oats
1/2 tsp baking soda
1/4 cup walnuts, chopped (feel free to use any other nuts)
1/3 cup good quality dark chocolate, chopped (or use choc chips)
Pinch of salt

Instructions:
1. Preheat your oven to 375F and line a baking sheet with parchment paper.

2. Mix ground flax seeds with water and let thicken for about 5 minutes.

3. To a mixing bowl add your flax “eggs” and coconut sugar and mix until smooth. Then add vanilla, nut butter and coconut oil and stir again.

4. Next add almond flour, pinch of salt, baking soda and oats and mix until all incorporated. The dough will be thick but that’s ok. Then fold in chocolate pieces and walnuts.

5. If your mixture gets crumbly and doesn’t hold together when pinched between two fingers, add a little bit more oil.

6. Scoop out about 1 tablespoon of the mixture and form into a ball. Place the balls onto the baking sheet and gently press down to form a cookie shape (you don’t have to press them down too much since they’re going to spread as they bake). Depending on how big your cookies are, you should get 8 - 10 of them.

7. Bake your cookies for about 8 - 9 minutes. Let them cool off on the rack completely before transferring them onto a plate.