You know what doesn’t get ever get old? Cookies.
Fresh-baked, hot out of the oven, a tray of them waiting for you to help yourself: cookies are one of my favorite things to bake and probably always will be. Maybe that’s why bringing you this new recipe, riddled with finely chopped walnuts and gobs of dark chocolate, feels entirely appropriate today.
I first made them last week and have made them two more times since, during which time I have e-mailed the recipe to friends, mailed a fresh batch to Texas, eaten four or five cookies in one sitting. They’re sturdy and nutty, firm enough for dunking and so delicious you’d never guess they happen to be vegan.
The key is the walnuts, chopped so fine in a nut grinder that they form a sort of walnut meal, which creates a texture nothing short of revolutionary, unlike anything I’ve had before.
And also, if you were here, they’re exactly what I’d give you, right after a big hug and one more gushing thank you, from the bottom of my heart.
Spelt Walnut Dark Chocolate Chip Cookies
As mentioned above, note that I chopped the walnuts really small in a nut grinder, so that they made almost a walnut meal instead of chopped walnuts, and that made the texture awesome. Definitely would always do it that way.
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup Sucanat
1/2 teaspoon sea salt, plus extra for sprinkling
2/3 cup pure maple syrup
1/2 teaspoon molasses
2 teaspoons vanilla extract
1/2 cup coconut oil
1 3.5-ounce bar of very dark chocolate, chopped into tiny pieces
2/3 cup chopped walnuts
Preheat the oven to 350 F. In a large bowl, mix together the dry ingredients: spelt flour, baking powder, baking soda, Sucanat and sea salt.
In a separate bowl, stir together the wet ingredients: maple syrup, molasses, vanilla extract and coconut oil. The coconut oil requires a little extra effort to mix in with the liquids, but it will mush right down.
Then, add wet ingredients to dry ingredients and mix until just combined. Add the dark chocolate chips and finely chopped walnuts.
Place spoonfuls of batter on cookie sheets (I like to sprinkle a little sea salt on top) and bake for 12 to 15 minutes. Makes 24 cookies.
About Shanna Mallon
Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.