Walnut Oatmeal Cookies
Deliciously chewy vegan cookies loaded with walnuts and oats.
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- Total time
- 30 minutes
- Makes
- 12 cookies
- Oven
- 350°F
- Ingredients
- 10
About these cookies
These cookies are chewy and hearty. Rolled oats and whole wheat flour give them a nutty, wholesome bite, and the maple syrup and brown sugar add a caramel sweetness that goes well with the toasted walnuts. A little cinnamon warms everything up without taking over. You make them in one bowl plus a quick whisk, with no mixer and no chilling, so you can have a batch of 12 cooling on the rack in about half an hour.
Steps
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Tips for success
- Let the melted coconut oil cool slightly, and make sure the maple syrup is at room temperature before you whisk them together. Cold syrup can make the coconut oil seize into little solid bits.
- If the dough feels loose after you stir it, let it sit for 5 minutes before scooping. The oats and whole wheat flour soak up some liquid, which makes the dough easier to portion and helps the cookies hold their shape.
- To get more walnut flavor, toast the chopped walnuts in a dry skillet over medium heat for 3 to 4 minutes, until they smell fragrant. Let them cool before folding them into the dough.
- Take the cookies out when the edges are golden, even if the centers still look soft. They firm up during the 5 minutes on the baking sheet and stay chewy instead of turning dry.
- Most brown sugar is vegan, but some cane sugar is filtered with bone char. If that matters to you, choose a brand labeled vegan or organic.
Swaps
- Whole wheat flour: use the same amount of all-purpose flour. The cookies will be lighter in color and flavor and may spread a little more. White whole wheat flour keeps the wholesome taste with a milder flavor.
- Coconut oil: use 1/4 cup melted vegan butter for a richer, buttery flavor and slightly more spread. A neutral oil such as canola gives a softer cookie with less crisp edges.
- Maple syrup: use the same amount of agave syrup or brown rice syrup. Agave is a bit sweeter and more neutral, and brown rice syrup makes the cookies slightly chewier and less sweet.
- Walnuts: chopped pecans work the same way and taste a bit more buttery. For nut-free cookies, use dairy-free dark chocolate chips, raisins or sunflower seeds instead.
Storing
Keep the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them in a freezer bag for up to 3 months and thaw them on the counter. To bring back a just-baked texture, warm them at 300°F (150°C) for 3 to 4 minutes.
