Vegan Vanilla Cookies with Walnuts

Yield:
3 dozen cookies
Level:
Intermediate
NUTRITION INFO
Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup pastry flour
  • 3 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups vegan sugar or unbleached organic cane sugar
  • 1/2 cup applesauce
  • 1/2 cup raw organic coconut oil, melted
  • 3 tablespoons grapeseed oil
  • 2 teaspoons pure vanilla extract or 2 vanilla beans, scraped
  • 1/2 teaspoon apple cider vinegar
  • 1 1/2 cups chopped walnuts
Directions
  • If you've never made vegan cookies, give these a try. Some of the ingredients may be unfamiliar, but putting them together is a nobrainer; use the tried-and-true technique of alternating wet and dry in your mixing bowl. Tapioca flour helps with the chewy texture, and the xanthan gum replaces gluten as the stabilizer.

  • Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.

  • Whisk the flours, baking powder, salt and xanthan gum together in a medium bowl.

  • Put the sugar, applesauce, coconut oil, grapeseed oil, vanilla and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chopped walnuts.

  • Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and slightly browned around the edges, 18 to 20 minutes.

  • Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions.

  • Vegan Cinnamon and Pecan Cookies:

  • Make the Vegan Vanilla Cookies with Walnuts, adding 1 1/2 teaspoons ground cinnamon to the flour mixture, and folding in 1 cup chopped pecans instead of the walnuts. Bake as directed.

  • Vegan Chocolate Peanut Butter Cookies:

  • Make the Vegan Vanilla Cookies with Walnuts, adding 1/3 cup natural peanut butter to the wet ingredients, and increasing the water to 2/3 cup. Substitute in 3/4 cup chopped roasted unsalted peanuts in place of the walnuts in the recipe.

  • Vegan Rocky Road Chocolate Whoopie Pie Cookies:

  • Make the Vegan Vanilla Cookies with Walnuts. Add 3/4 cup vegan chocolate chips and replace walnuts with 3/4 cup chopped raw almonds. When cool place 3 mini vegan marshmallows on each of 18 overturned cookies, and broil 1 minute. Top each with another cookie to make sandwiches.


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    This recipe is featured in:

    Ultimate Baking Guide