The best walnut chocolate chip cookies made with simple methods and only 9 ingredients, that just so happen to be vegan, gluten and oil free. They’re perfectly soft & chewy, and studded with gooey chocolate chips and crunchy walnuts.
- 2 cups almond meal
- 1 1/2 cups brown rice flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp of salt
- 1/4 cup maple syrup
- 1/4 cup aquafaba (chickpea brine)
- 1 tsp vanilla extract
- 1/2 cup vegan dark chocolate chunks
- 1/2 cup walnuts
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the almond meal, brown rice flour, baking powder, cinnamon and salt.
- In a separate bowl, mix the liquid aquafaba (no need to beat), maple syrup and vanilla. Pour the wet mixture into the dry ingredients and mix using a spatula, then with your hands, until you get a firm, semi-tacky dough. If the dough is too dry and crumbly, add a little more aquafaba, one teaspoon at the time, until you reach the right consistency.
- Fold in the chocolate chunks and crushed walnuts and mix with a spatula until evenly dispersed throughout the batter. Save a few for the decoration.
- Split the dough into 6 equal sized portions (for big cookies) and roll into a ball. Place the balls of dough on the prepared baking sheet, leaving about 2 inches between each. Gently press them down with the palm of your hand to flatten. Add some extra chocolate chunks and walnut on top.
- Bake for 12-15 minutes or until the edges of the cookies are golden brown. Be careful not to burn.
- Remove from the oven and let the cookies cool on the baking tray for 5 minutes. Then carefully transfer onto a wire rack and let them cool down completely.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Aquafaba can be obtained either by cooking dry chickpeas from scratch or straight from a can of chickpeas. It doesn’t need to be reduced or beaten for this recipe, simply add the liquid aquafaba to the preparation.
- Aquafaba can be substituted with melted coconut oil in equal quantity.
- Brown rice flour can be substituted with oat flour, all purpose flour or gluten free baking flour mix if needed. To make oat flour, mix oats into a blender until you get a very fine powder.
Keywords: Cookies, chocolate chips cookies, snack, treat, dessert, gluten-free, oil-free, aquafaba