These were incredible.

This is ridiculously easy to bake (provided you don’t have to share a community kitchen like I did) and easy to impress people with.

They had just the slightest crunch, and the minimal amount of oil makes this a relatively guilt-free snack.  Plus it’s made with whole-wheat pastry flour, so it’s sans-sugar rush.  The vegan chocolate/carob chips were a delight-in-every-bite kinda deal, and the walnuts just took it over the top.

These cookies are guaranteed to bridge the gap between non-vegans and awesome vegans.

Because seriously every vegan needs at last one go-to cookie.

(It’s a long name I know, but seriously worth every last syllable)

These were my third real attempt at vegan cookies, so I followed a recipe I found somewhere on the vast incroyable world that is the Internet (reference below)

How’s that for a vegan cookie?

Vegan Whole Wheat Chocolate-Chip Walnut Cookies: 

Makes 25-30 cookies ~ Adapted from CCK‘s “Not-Guilty Chocolate-Chip Cookie”

• 2/3 + 1/2 cup whole-wheat pastry flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup brown sugar
• 1/4 – 1/3 cup chopped walnuts (or other nut/seed, or just leave them out)
• 3 Tbsp – 1/2 cup chocolate chips (or sub with vegan carob chips)
• 1 tsp vanilla extract
• 2 Tbsp melted coconut oil or other vegetable oil
• 3 – 5 Tbsp non-dairy milk as needed

Preheat oven to 380 degrees.  Combine dry ingredients into one bowl and mix well.  Mix wet ingredients in a separate bowl and add to dry.  Mix just enough to create an even consistency – add more non-dairy milk as needed to reach a desired ‘cookie-dough’ like consistency. 

On a greased cookie sheet place balls of cookie dough and bake for 7 minutes.

Remove when still underdone and allow to cool for 10 minutes on a cooling rack.

Or sneak one right off the baking sheet: No one will know.