Vegan Walnut Cookies Recipe

Soft, nutty walnut cookies made with ground walnuts, simple ingredients and zero eggs. Easy to make vegan and ready in about an hour from start to finish.

Course Dessert

Cuisine Western

Prep Time 20

Cook Time 12

Chilling Tome 30

Total Time 1 2

Servings

Ingredients

Dry

1 cup ground walnuts
½ cup all-purpose flour
2 tablespoons almond flour
⅓ cup light brown sugar
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon optional
Zest of ½ lemon optional

Wet

1 tablespoon cornstarch
¼ cup vegan butter
1 tablespoon maple syrup
⅛ cup plant-based milk
1 teaspoon vanilla extract

Instructions

Mix the cornstarch with 1 ½ tablespoons water in a small bowl until smooth.
Process the walnuts until very fine but not oily.
In a large bowl, mix the ground walnuts, all-purpose flour, almond flour, brown sugar, baking powder, salt, and optional cinnamon or lemon zest.
In another bowl, use a hand mixer or stand mixer to beat the vegan butter, maple syrup, plant milk, vanilla extract and cornstarch slurry until smooth and creamy.
Stir the wet ingredients into the dry until a soft, slightly sticky dough forms. If it's too sticky, add 1–2 tablespoons flour, and if it's too dry add 1 teaspoon water or maple syrup.
The dough should be a bit sticky and not firm enough to form a ball. Leave it in the bowl, cover with foil and chill in the fridge for at least 30 minutes. This is very important for structure, so make sure you don’t skip this step.
Meanwhile, line a large baking sheet with parchment paper and preheat the oven to 350°F (175°C).
Scoop about 1 tablespoon of chilled dough and roll lightly into balls. Place on a baking sheet and gently press the tops with your palm or the bottom of a glass to form discs about ½–¾ inch thick.
Bake for 10–12 minutes, until the edges are lightly golden.
Let the cookies cool completely on the baking sheet before moving — they will firm up beautifully as they cool.

Nutrition