Walnut Chocolate Chunk Cookies

These easy 10 minute cookies are just what your afternoon cuppa has been waiting for. Soft and tender, studded with chunks of dark choc, earthy from the walnuts, and just subtly sweet. Book yourself a bake-date and make these!

Course Snack

Cuisine American

Keyword baking, chocolate, cookies, walnuts

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 163kcal

Author Buffy Ellen Gill

Ingredients

Dry

1 ½ c rolled oats (fine / quick)
½ c walnuts
2 tsp baking powder
1 tsp cinnamon
¼ tsp sea salt

Wet

⅓ c brown rice syrup (or coconut nectar / maple syrup)
⅓ c aquafaba / chickpea brine (or olive oil)
2 tsp vanilla extract

Add ins

½ c dark chocolate chopped
⅓ c walnuts chopped

Instructions

Preheat the oven to 180°C (355°F) fan bake.
Blitz 1 cup of rolled oats with 1/2 cup of walnuts in a blender (or food processor) to a flour. Pour into a bowl with the remaining 1/2 cup of oats, baking powder, cinnamon and salt and stir together.
Blitz the wet ingredients in your blender until frothy and thick, then pour into the dry with the chocolate and walnuts, and mix to combine.
Scoop out 12 heaped tablespoons onto a baking tray, flatten slightly, and bake for 10 minutes.
Let cool for a few minutes on the tray, then remove and eat. Can store in a sealed container for 4 days, or in the freezer for a month.

Notes

Gluten free: Use ½ c buckwheat flour + ½ c brown rice flour + ½ c tapioca flour instead of the oats. Or, ¾ c buckwheat flour + ¾ c brown flour + 2 tsp guar gum.
Nut free: Replace walnuts with sunflower or hemp seeds.
Oil free: Use the chickpea brine / aquafaba version.
To make them richer - swap the chickpea brine for olive oil. Or you can add a heaped tablespoon of peanut / nut butter to the wet ingredients.
I also love using wholemeal spelt flour for these, as well as buckwheat or rye - just the 1 cup of blitzed oats with these. You can also mix up the add ins - swap chocolate for raisins, walnuts for pecans or hazelnuts.
If you don't have dark chocolate in the house, you can use raisins instead - walnut and raisin oat cookies - delicious.

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