Vegan Chocolate Chip California Walnut Cookies

Course Dessert
Keyword Cookies, plant-based
Prep Time 10 minutes
Cook Time 10 minutes
Servings 16 Cookies
Calories 160kcal
Author Eli Brecher


  • 150 g California walnuts
  • 32 g oat flour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 3 tbsp coconut oil slightly melted
  • 67 g coconut sugar
  • 60 ml almond milk or milk of choice
  • 1 tsp vanilla extract
  • 22 g rolled oats
  • 36 g chopped California walnuts to add at the end
  • 80 g dark chocolate chips


  • Preheat the oven to 175 °C and line a baking tray with parchment paper.
  • Blitz the walnuts in a food processor until a smooth nut butter consistency is formed.
  • Meanwhile, add the oat flour, baking powder and salt to a large bowl.
  • When the walnuts are blitzed into a nut butter consistency, transfer this to a separate large mixing bowl.
  • To the walnut butter, add the coconut oil, coconut sugar, almond milk and vanilla extract. Use a large wooden spoon to beat until well combined. Slowly add the first bowl (oat flour, baking powder and salt) to the wet ingredients. Stir gently until just combined.
  • Gradually fold in the rolled oats, chopped walnuts and chocolate chips. Form into balls and place on the lined baking sheet, leaving a generous gap between each ball for them to spread.
  • Bake for 10 minutes until the cooked form a light crust.
  • Allow to cool completely on the baking tray before serving.
  • Store in an airtight container for up 3-4 days.


Serving: 128 | Calories: 160kcal | Carbohydrates: 9.8g | Protein: 2.7g | Fat: 12g | Saturated Fat: 3.7g | Fibre: 1.1g | Sugar: 7.1g
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