Vegan Desserts

Vegan Walnut Chocolate Chip Cookies – My #1 Go To Cookie!

When your child ask for you to make cookies – You make cookies!

Yeah, cause I like cookies too! Especially when they are hot out of the oven.  Delish!  This is my # 1 go to cookie recipe and hits the spot when I’m having hardcore hot out of the oven chocolate chip cookies cravings!

Oh, the amazing smell of cookies cooking in the house.  Is there a better smell?  I have childhood flash backs of my dad baking cookies in the evening….just waiting for that gooey chocolate pouring from the hot cookie.  OMG, yes please!

Chickpea Flour…aka Garbanzo Bean Flour

I have made this recipe using only Chickpea Flour and some may find the taste to be a little different.  My son never seems to mind, but I myself do like using half and half – 1/2 Chickpea Flour and 1/2 All Purpose Flour.

Don’t be afraid to play around with other types of flours and combos.  You might come up with the next best thing!

Vegan Walnut Chocolate Chip Cookies

Print Recipe
Serves: 12-15 Cooking Time: 30 minutes

Ingredients

  • 1/4 cup Coconut Oil, melted
  • 1/4 cup unsweetened Apple Sauce
  • 1 cup Brown Sugar
  • 1/4 cup Almond Milk
  • 1 tbsp Vanilla
  • 1 cup Chickpea Flour (aka Garbanzo Bean Flour)
  • 1 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 cup Vegan (Dairy Free) Chocolate Chips
  • 1/2 cup Walnuts, chopped

Instructions

1

Pre-heat oven to 350 degrees.

2

Cream together coconut oil, apple sauce and brown sugar together.

3

Add the almond milk and vanilla.

4

In a separate bowl mix together the chickpea flour, all purpose flour, baking soda, baking powder, salt and cinnamon.

5

Combine the wet and dry ingredients together. Slowly stir in chocolate chips and walnuts.

6

Line a cookie sheet with parchment paper.

7

Using a table spoon, drop spoonful of dough onto cookie sheet, leaving room per cookie so they can spread when cooking.

8

Bake 8-12 minutes -> Less for a soft cookie, longer for a crisper cookie.

Notes

The chickpea flour can be replaced by using All Purpose Flour. Using other types of flour may change the look of the cookie.

Easter Recap

Vegan Korean Ribs – Easter

I hope you had a great Easter Sunday!

Despite dealing with a head cold, there was some amazing cooking going down in the kitchen!  For the first time I MADE vegan Korean ribs!  Seriously, I had no idea this was even possible!  The taste was amazing and I look forward to sharing all of those great recipes with you this week!

Beautiful Arizona weekend, couldn’t have asked for better weather!

Also coming this week: Mango Hazelnut Scones, Vegan Eggs Benedict and Everything But the Kitchen Sink Potato Salad!

Today -> it’s back to barre.  Ugh, there has been a one week break with me being sick and I KNOW I’ll be feeling the pain tonight!  LOL!

Stay healthy!

Kate XO

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2 Comments

  • Reply
    Nadia
    April 24, 2017 at 2:03 am

    I made your cookies tonight! The walnut chickpea flour ones. They are delicious. I baked them for only 10 minutes bc wanted a chewy cookie and used dark mini cacao morsels. I sprinkled a little coconut sugar on top as soon as I pulled them out of oven. Really a sweet soft tasty cookie. I was surprised. Sweet in a healthy way.
    I follow you on IG, from the Pure Barre link. (:

    • Reply
      Kate
      April 24, 2017 at 2:17 pm

      I’m so glad you liked them Nadia!! They sound delish with the coconut sugar on top!

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