Double Chocolate Chip Walnut Cookies (V+GF)
I was craving something chocolatey, but heartier than just some squares of dark chocolate. I didn't feel like making another fluffy brownie recipe. I wanted something dense, uber chocolatey, and with some crunch. And so the Double Chocolate Walnut Cookies were born. Due to the use of coconut oil and coconut sugar, there is a distinct coconut undertone to these, which I think works perfectly with the chocolate. If coconut is not your thing, replace the coconut oil with neutral tasting refined coconut oil, and the coconut sugar with another natural sweetener such as sucanat.
These are excellent served warm with a refreshing glass of almond milk to wash it down. Because they're gluten free, vegan, and refined sugar free, you can indulge without feeling weighed down. Brown rice flour is the main flour, and let me tell you: it is fantastic in baked goods. I chose to use regular high quality cocoa as opposed to its superfood counterpart, cacao. I did this because I figured that baking it in the oven would destroy the nutrients anyway. Due to cacao's higher price, I opted for cocoa. Feel free to use whichever you prefer.
Makes approximately 9-10 cookies
- 1/2 cup melted coconut oil
- 3/4 cup coconut sugar
- 1 tsp vanilla
- 1/2 cup walnuts
- 1/2 cup chocolate chips
- 1 flax egg (1 tbsp flax+3 tbsp water)
- 1 cup brown rice flour
- 1/4 cup cacao powder
- 1/4 tsp himilayan salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp xantham gum
- 1/4 cup almond milk
- Preheat oven to 350F
- Combine the flax and water and leave to sit until it forms a gelatinous mixture.
- Melt the coconut oil in a double boiler.
- Combine all of the ingredients except for the vanilla, coconut oil, almond milk, and flax egg.
- Mix the remaining wet ingredients separately. Combine the wet and dry.
- Lay on a baking tray lined with nonstick foil. They will not spread out much, so flatten out the dough to the approximate size cookies that you desire the final product to be.
- Bake in the oven for about 20 minutes, or until crispy on the edges, and delightfully soft on the inside.
- Lastly, and most importantly, make sure you enjoy one fresh and hot out of the oven!