Vegan Chinese Walnut Cookies
These vegan Chinese walnut cookies are slightly sweet, crunchy, nutty, and crumbly. They are perfect for Chinese New Year!
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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