Chocolate Chunk Walnut Cookies (Vegan, Duh)

All Ready to Be Dunked in Some Cold Almond Milk

Ola grasshoppers!

It's been a while. I've been cooking, just not posting. Let's just say that most of my cooking happens at the end of the work day, and my phone is out of battery, unwilling to take pictures, and I am too lazy to charge it in time. Yup, blogger fails.

Anyway, Yesterday I made my favorite cookie in the whole wide world. Chocolate chunk walnut cookies. I used to make a lot of chocolate chip eggless cookies before I went vegan, but I realized that this version is healthier (and delicious, promise) because we use flax seeds for eggs and olive-pomace oil instead of butter.The important thing here is to use brown sugar.That's what gives it a classic cookies taste, so don't go using regular sugar on me, k? You can get brown sugar on amazon, here you go. So let's get right to these beauties, shall we?

What You Need

2 cups flour
1/2 cup olive/blend or even sunflower will do
2 pinches sea salt
1.5 ts vanilla
3/4th cup almond milk (or soy milk)
1 cup brown sugar (please don't use regular)
1 large bar AMUL Dark Chocolate (this is the only Indian-vegan chocolate I know of, you can use imported vegan chocolate too)
3/4th cup walnuts (you can crush or keep them whole, up to you, puppy)
2 tb ground falx seeds
1 ts baking powder
1ts baking soda


How To Make

First things first. Take your 2 tb of flax seeds and put them in a  small blender so they become a powder.

In a bowl add your oil and almond/soy milk, whisk. Add your brown sugar, vanilla, and salt. Mix it up. Slowly add you flour and keep mixing, add your baking powder and soda, and flax seeds. combine fully.

To the right, ground flax seeds, to the left, oil and almond milk. 

Now take out the cover of the chocolate and while it's still inside the foil wrap, crush it with a hammer or something heavy ( I used a pressure cooker, so I appeared to the average onlooker, completely insane). Let it basically become big chunks of chocolate, tear open the foil packet now and pour into the batter. Add your walnuts. It will stick out of your batter- that' fine. Mix it up good, make sure it's a proper dough. You can use more flour if it's too wet, or some splashes of almond/soy milk if it's too dry.

That's how it should look once you have everything in. You pop this into the freezer for 15. Isn't this fun?

Preheat oven to 180c. Put your dough in the freezer for 15 min. This helps it keep form. 15 min later, divide batter into medium balls and flatten onto a greased pan. You should be able to make 12-15 cookies. Bake for 15 min each. Let cool and enjoy. Super delish, I tell ya.

I am going to go check on my new vegan mayonnaise I made from scratch with coconut milk. You will just have to wait for the post, which I swear will be here soon.

Toodles!