The first time I experimented using nuts in my cookie recipes, I knew the cookie field will never be the same again. I’ve always loved snacking on nuts but for some reason, have only thought of adding them to my recipes recently. Depending on the nut of choice, your cookie texture will be revamped on different ways. Almond packs a killing crunch, pistachio plays really good with salted recipes and comes as a surprising kick, and my favorite now is walnut— good for the brain, good for the heart, and is perfect with big chunks of chocolate. For some reason, it does better with chocolate recipes more than the others.
Almond packs a killing crunch, pistachio plays really good with salted recipes and comes with a surprising wholly crunch, and my favorite now is walnut— good for the brain, good for the heart, and is perfect with big chunks of chocolate. For some reason, it does better with chocolate recipes more than the others.
I like to eyeball my ingredients, aiming for a suitable consistency, instead of perfection. I guess this is why I like to cook with ingredients that are low maintenance. Eggs are a good example. They are too difficult to use because you can easily risk over mixing, and it can make your cookie too dry or too chewy. So instead of using eggs, I made this vegan recipe instead. Not only is it better for the world, it’s also easier and hassle-free.
I measured the ingredients for this recipe but feel free to play around with the quantities as you feel. Here, we bake with our hearts, not with our measuring tools.
1/2 cup chopped walnuts
1 cup peanut butter
1 cup almond flour
2 cups oatmeal flour
1/8 cup coconut oil
1 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chunks (or more, if desired)
Put everything in a bowl and mix– it doesn’t get easier than that. Just make sure to mix well because the almond flour sometimes can have clumps.
Oil baking sheet with coconut oil and put in a preheated oven at 180.
I add more chocolate chunks for the batch for my family because they like sweets a lot.
For me, however, this recipe is the perfect sweetness. I tried this with sea salt dark chocolate and it was heavenly, so please do try to find yourself a bar if you can!