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Chocolate Chip Cookies with Walnuts

Buttery, crispy-edged, gooey, tender Chocolate Chip Cookies with Walnuts. Vegan.
Prep Time10 mins
Cook Time15 mins
dough chill time30 mins
Total Time55 mins
Servings: 22 cookies
Author: Kathy Patalsky

Equipment

  • mixing bowl
  • baking sheet
  • mixer

Ingredients

Wet:

  • 1/2 cup JUST egg
  • 1/2 cup vegan butter Earth Balance stick
  • 1 tsp vanilla extract
  • 1/3 cup cane sugar
  • 1 cup brown sugar

Dry:

  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 cups all purpose flour
  • 1/4 tsp cinnamon ground
  • 2 Tbsp rolled oats

Fold-in:

  • 10 oz chocolate chips oat milk used
  • 10 oz walnuts halves and pieces - raw

Instructions

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Cream together the wet ingredients.
  • Mix in the dry ingredients and beat until fluffy.
  • Fold in the chips and nuts.
  • Transfer the dough to a bowl and cover with plastic wrap. Let chill for at least 30 minutes, and hour is better and overnight is best. Note: You could bake without chilling the dough, but the texture will be a bit fluffier and cake-like - with more moisture, less crisp and buttery.
  • Bake at 350 for 15 minutes. Underbake by two minutes for a gooier texture.
  • Cool on a baking rack for ten minutes before serving.

Notes

Tip: Since this recipe makes a large amount of cookies, I usually make about 6 cookies at a time and chill the remaining dough. The dough keeps very well in the fridge for up to a week, and you can even freeze for longer periods of time. 

Nutrition Estimate

Calories: 245kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 78mg | Potassium: 123mg | Fiber: 1g | Sugar: 17g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg