Vegan Chinese Walnut Cookies
These vegan Chinese walnut cookies are slightly sweet, crunchy, nutty, and crumbly. They are perfect for Chinese New Year! They remind me of my childhood and going to the Asian bakery with my mom and seeing the cookies behind the glass.
You can enjoy it with a cup of tea or my personal favorite, a mug of hot cocoa! It’s a classic cookie in all the Chinese bakeries. I love walnuts and pretty much any kind of nut, so these cookies are so comforting to me.
I love how simple these vegan Chinese walnut cookies are. The textures and flavors are just so delicious. These cookies are meant to be more crumbly, so it’s not like your typical American cookie. If you make this, tag me @nutsaboutgreens on Instagram and leave a comment below!
Vegan Chinese Walnut Cookies
These vegan Chinese walnut cookies are slightly sweet, crunchy, nutty, and crumbly. They are perfect for Chinese New Year!
Print Recipe
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/2 cup room temperature coconut oil (or vegan butter)
- 1/2 cup organic cane sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup all-purpose flour
- 3/4 cup chopped walnuts
- 2 tbsp almond milk, or any non-dairy milk
- 15-18 walnut halves, for the topping
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Make the flax egg in your KitchenAid mixer bowl or a large bowl by combining the ground flax with water. Stir and set aside for 5 minutes to thicken.
- Then add the coconut oil and sugar to the bowl. Beat/cream for 2 minutes until well combined and smooth. Add the baking soda, baking powder, and salt. Mix until combined.
- Add in the flour and slowly mix the batter together. After it starts to come together, I like to pulse my mixer a couple times until the flour is mixed in and to prevent over mixing. You can use a spatula if you’d like. If the dough looks too crumbly, add the almond milk one tablespoon at a time and pulse the mixer again until dough comes together. It is supposed to be a thick (and maybe a tiny bit crumbly) dough. Fold in the walnuts.
- Using a cookie scoop (about 1.5 Tablespoons), scoop dough into hand and roll into balls. Place on the lined baking sheet and flatten slightly. Gently press a walnut half into the middle of each cookie. Bake for 10-12 minutes or until slightly golden. Remove from oven and let it cool for 10 minutes on the cookie sheet. Transfer to a wire rack and cool completely. Enjoy!
Servings: 16 cookies
