Walnut Double Chocolate Cookies

Here is my first holiday cookie for 2021! These vegan cookies have the richest chocolate flavor and a marvelous texture. I think they are the best when warmed up slightly, that way you get melty chocolate pockets and a gooey-er middle with the outside still a bit crisp. However, when they are cool or a couple days old, the middle still stays moist and the outside has a crunch.

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Ingredients (for 24 cookies)

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112g vegan butter

200g sugar

1 tsp vanilla paste

125g flour

56g cocoa powder

1 tsp baking soda

1/4 tsp salt

1 Tbs oat milk (any plant based milk works)

175g dark chocolate (chips or chopped)

70g walnuts

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Instructions

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1. Preheat the oven to 350°F and prepare a tray. Toast the walnuts for 5-6 minutes, they should be sizzling and golden. Then, chop them into chunks, set aside.

2. Cream together the butter, sugar and vanilla until fluffy. Sift in the flour, cocoa, baking soda and salt. Mix until the dough becomes sandy, add in the milk to get a dry-looking dough. Add in the chocolate and walnuts. Using your hands, shape the dough into 24 small balls. Bake in batches, 10 minutes each, make sure to gently flatten each cookie before baking so they spread out enough.

3. Allow the cookies to cool on the tray for 5 minutes before transferring to a rack. Store in an airtight container.

recipe altered from Loving it Vegan