Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Walnuts - (6 oz)

  2. 3/4 cup 46g / 1.6oz Unbleached all-purpose flour

  3. 3/4 cup 46g / 1.6oz Whole-wheat pastry flour

  4. 2 teaspoons 10ml Baking powder

  5. 3/4 teaspoon 3.8ml Ground cardamom

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1 cup 328g / 11oz Pure maple syrup

  8. 3/4 cup 82g / 2.9oz Unsweetened cocoa powder

  9. 3/4 cup 177ml Vegetable oil

  10. 1/2 cup 118ml Soy milk

  11. 1 tablespoon 15ml Vanilla extract

  12. 2 teaspoons 10ml Ground flaxseeds

  13. 1/2 cup 55g / 1.9oz Dairy-free semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven, cool slightly and chop coarsely; set aside. Lightly brush three baking sheets with oil or line with parchment paper; set aside.

  2. In large bowl, mix both flours, baking powder, cardamom and salt; set aside. In food processor, combine maple syrup, cocoa, oil, soy milk, vanilla and flaxseeds and process until well blended.

  3. Add maple mixture to flour mixture and stir until well blended. Stir in chocolate chips and chopped walnuts. Drop dough by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake until set, about 15 minutes. Transfer cookies to wire racks to cool.

  4. This recipe yields 3 dozen.

  5. Per Cookie: 124 Cal; 2g Prot; 8g Total Fat (1 Sat. Fat); 13g Carb.; 0mg Chol; 35mg Sod.; 1g Fiber.


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