by Buffy Ellen 0 Comments

These easy 10 minute cookies are exactly what your afternoon cuppa has been waiting for. Flavour-packed, buttery, studded with chunks of dark chocolate, beautifully earthy from the walnuts, very low in sugar, and just subtly sweet. Perfect for afternoon tea but also as a post dinner treat. These cookies are so easy to make, literally 10 minutes in a blender, 10 minutes in the oven and you’re done. Chocolatey chunky walnuty goodness. Book yourself a bake-date and make these this weekend!

Glorious WALNUT AND CHOCOLATE CHUNK COOKIES - healthy, vegan, dairy free, low sugar, no refined sugar, wheat free, egg free, one bowl, begoodorganics

I started experimenting with these cookies a few weeks back, in an attempt to make some more healthy snacks that Mila can take with her in the afternoons when she’s with my mum. She seems to be in a stage where she wants less scoopable food, and more things she can hold in her hands. Which means all those lovingly prepared soaked mueslis, avocado pesto pastas, and vegetable purees are getting the no thanks (or more likely, the floor treatment), whilst anything hand worthy (toast, rice cakes, mandarins, grapes, and her favourite - blueberries) are getting the thumbs up.

Glorious WALNUT AND CHOCOLATE CHUNK COOKIES - healthy, vegan, dairy free, low sugar, no refined sugar, wheat free, egg free, one bowl, begoodorganics

So whilst I wanted these to look and feel like a cookie, they needed to in fact be packed full of nutrition, a health food in disguise. And so the first iteration of these cookies began. Back then, they had everything but the kitchen sink thrown in - oats, coconut, raisins, linseeds, walnuts – anything I could find that would up their nutritional value for a growing bub, whilst still appealing to her taste buds. A few trials in however I happened upon a bar of dark chocolate, which I thought would go quite nicely paired with the aforementioned walnuts. Particularly given I was having to taste test so many of them, why not do a wee version for me too? And so these cookies quickly morphed from toddler snacks to the much more grown up treats I’m sharing with you today. I’m pretty excited about you trying them though, I can’t get enough of this gorgeous oaty chocolatey walnut combo, so know you are going to love them too!

Glorious WALNUT AND CHOCOLATE CHUNK COOKIES - healthy, vegan, dairy free, low sugar, no refined sugar, wheat free, egg free, one bowl, begoodorganics

Wonderful walnuts

Walnuts have featured in a number of my recipes before, namely this delicious Maple Walnut Ice Cream, this summery Waldorf Kale salad, this lovely Banana Walnut Bread, and these moreish Chocolate Espresso Brownies. Surprisingly though, I’ve never shared their nutritional benefits with you, despite them being one of my favourite nuts!

One of walnuts’ standout benefits in my mind, is their incredible omega 3 fatty acid content. They are hands down one of the highest sources of omega 3 available, and contain a whopping 10g of those juicy omegas per 100g. This is almost five times as much as that found in fish such as salmon (often touted as the gold standard of omega 3), with only 2g/100g. Omega 3’s are beneficial in that they serve an anti-inflammatory purpose in the body, which can assist with your nervous system and brain function, and are particularly beneficial for degenerative age-related diseases such as Alzheimer’s, as well as Parkinson’s. For the rest of us, they ensure optimal brain and nerve function, and keep us performing mentally at our best. 

Walnuts are also a fabulous source of vitamin E, which is particularly beneficial in protecting against heart disease. Their fat content also makes them very satiating (help to keep you full), and they provide a decent whack of protein too at 15g/100g (only lightly less than our salmon at 20g). 

Glorious WALNUT AND CHOCOLATE CHUNK COOKIES - healthy, vegan, dairy free, low sugar, no refined sugar, wheat free, egg free, one bowl, begoodorganics

Glorious WALNUT AND CHOCOLATE CHUNK COOKIES - healthy, vegan, dairy free, low sugar, no refined sugar, wheat free, egg free, one bowl, begoodorganics

Walnuts have an inherent bitterness in their skins, which can be completely removed by soaking them in water. This recipe does just that - simply cover with water, leave overnight (or for around eight hours during the day), then rinse well and drain. The water that washes off will have a dark red colour to it, and the walnuts will taste deliciously sweet and creamy after soaking. If you want to keep them for snacking, you can then dehydrate them and store them in jars (this is the dehydrator I use here). But in this cookie recipe I’ve just used them straight after soaking, so no dehydrating needed.

Glorious WALNUT AND CHOCOLATE CHUNK COOKIES - healthy, vegan, dairy free, low sugar, no refined sugar, wheat free, egg free, one bowl, begoodorganics 1

I hope you fall in love with these cookies as much as I have. I literally think I’ve eaten 30 of these things in the last week (yikes!) but they really are that delicious. Once you’ve mastered the base recipe, feel free to switch up the flours you use (read my notes on flour options below). And if you would like to make these for toddlers after all, simply sub out the dark chocolate and replace it with an equal amount of coconut chips or raisins.

Enjoy your cookie baking this weekend! Share your batch on Instagram, tag me @begoodorganics and #begoodorganics, and I’d love to come over and say hello.

Have an amazing rest of your Friday, and til next week, stay happy and well.

x Buffy-Ellen

PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or post it to Instagram. And if you're not already subscribed to my weekly recipe emails, make sure you do that here! My brand new YouTube channel is also now up and running – don’t miss my next video by subscribing here.

Walnut Chocolate Chunk Cookies 

Glorious WALNUT AND CHOCOLATE CHUNK COOKIES - healthy, vegan, dairy free, low sugar, no refined sugar, wheat free, egg free, one bowl, begoodorganics Glorious WALNUT AND CHOCOLATE CHUNK COOKIES - healthy, vegan, dairy free, low sugar, no refined sugar, wheat free, egg free, one bowl, begoodorganics

VeganVegetarianDairy FreeGluten FreeWheat FreeSoy FreeContains Organic IngredientsCruelty Free

Makes 16

Takes 20 mins

Make with

Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart

Always use certified organic, local and fairly traded ingredients wherever possible

Dry
2 1/2 c wholegrain flour*
1/4 c coconut sugar
2 tsp baking powder
1 tsp cinnamon 
1/4 tsp sea salt

Wet
1/2 c + 1 tbsp coconut oil (melted)
1 tbsp vanilla extract

Add ins
1/2 c dark chocolate (45g, chopped)
2/3 c walnuts (soaked, drained & rinsed)

* I used 2 1/2 c oat flour + 1 1/4 tsp guar gum for extra hold. 100% rye flour is also delicious, or wholemeal spelt. You can also use your favourite gluten-free flour blend.

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

How to
  1. Preheat the oven to 160°C (320°F) on fan bake and place your baking tray in the oven to warm up.
  2. Blend all dry ingredients (including guar gum if using a gluten/wheat free flour) in a blender until fine and combined.
  3. Add melted coconut oil and vanilla and blend again until a dough forms - adding the extra tablespoon of coconut oil if needed, and scraping down the sides with a spatula as required to bring in all dry ingredients.
  4. Stir through walnuts and dark chocolate (or blitz slightly for a marbled chocolate effect - also delicious!).
  5. Roll into balls, flatten between your palms (mix will be slightly warm from the melted coconut oil and blending). Place on the warm baking tray lined with baking paper, and press down gently with a fork twice to create a criss cross shape.
  6. Bake for 10 minutes, let cool for at least five minutes on the tray, then carefully remove and allow to cool completely on a wire rack before eating.
  7. Store in an airtight container for up to four days.
    Notes
    • I love using oat flour in these cookies from a nutritional perspective, but it is by nature very crumbly. Adding 1 1/4 teaspoons of guar gum  (made from a bean) helps to hold them together a little more. You can make them without the guar gum, they'll just be more crumbly. Alternatively if you'd prefer a non-crumbly traditionally textured style cookie, use 100% rye flour, 100% wholemeal spelt, or your favourite gluten free blend (with added guar gum for hold). A combination of buckwheat and brown rice plus guar gum would also work well for a fully gluten free option (oats do still contain avenin, a type of gluten, albeit very non-allergenic even for Coeliacs), although the texture will be a bit more dense than the aforementioned versions.
    • You can either use oat flour pre-blended as I've done above, or make your own from rolled oats by simply blitzing them in a blender or food processor until very fine (I use these organic oats here).
    • The warm tray, and warmth from the melted coconut oil and blending in your blender means that the cookies are easier to press down flat without them crumbling or breaking before baking. I use this technique often when baking wheat free or gluten free cookies - it means the finished cookie will be less crumbly, and also means you can reduce the amount of oil and sweetener needed in the recipe for them to hold together.
    • Two other techniques I use to help crumbly cookies (from gluten free flours) hold together - bake at a lower temperature, for slightly less than you'd expect (eg 10 minutes for these) - then remove and leave to cool for five minutes, transfer very carefully to a wire rack, and leave to cool completely before eating. Yes that means completely hungry friend! I normally don't to be honest, I sneak a couple for taste testing while they're still warm, but they will hold together much better once cooled. Also guar gum - it's a bean that helps to hold things together in the absence of eggs and gluten. You can order it from our store here - it's brilliant to have in your cupboard if you're wanting to make more gluten free and egg free baking goods.
    • Once you've tried this base recipe, feel free to experiment - swap out the chocolate for coconut chips or raisins if they're for kids (especially if they're in nut free schools), or exchange the walnuts for hazelnuts or pecans which are equally delicious.
    • These cookies will keep for up to four days in an airtight container, although ours never last that long!

    Glorious WALNUT AND CHOCOLATE CHUNK COOKIES - healthy, vegan, dairy free, low sugar, no refined sugar, wheat free, egg free, one bowl, begoodorganics



    Buffy Ellen
    Buffy Ellen

    Author

    Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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