Creamy Chocolate Walnut Cookies
A few weeks back I made a sour cream out of cashews. Lovely! Then I realized that our humble family of two humans and one cat can only eat so many tacos. The cat really hasn’t been pulling his weight. 😉 This led to the brilliant decision to incorporate this delicious creation into some decadently creamy cookies!
I based this recipe on my Double Chocolate Sour Cream Cookies that I made last summer. If you aren’t vegan and are OK with dairy then try these out. The sour cream flavour is so nice in cookies. It adds creaminess with a bit of tang which is so tasty and different from your typical cookie.
Using ground almonds allowed me to keep these beauties gluten free and skipping any eggs makes these vegan friendly as well. Done! All bases covered. Oh, except nut allergies. Walnuts and cashews kinds throw a wrench into that mix. Sorry about that. Trying to please everyone is a tough business.
I love using the superfood power of raw cacao powder whenever I want a chocolaty treat. Add in healthy fats from the walnuts and coconut oil and we have a pretty nutritious cookie on our hands. And in our mouths. Just sayin’.
I mixed up the batter by hand with a good old fashioned wooden spoon. It worked like a charm and I was happy not to have to clean the beaters. Any day with less dishes is a good day indeed. 😉
Using a small scoop helped to portion out the cookies. Once every bit of batter was scooped out I popped them into the oven. They didn’t spread out much, basically remaining in a little mound. This actually worked out nicely, giving them a crisp outside with a creamy, fudgy centre. The walnuts brought a nice hit of the crunch factor.
We pretty much devoured this batch of cookies. I had planned on bringing most of them into work the next day to share around but that kind of never happened. And by kind of, I mean not at all. 😉 Sorry guys!
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Creamy Chocolate Walnut Cookies
Ingredients
- 3/4 cup ground almonds
- 1/4 cup raw cacao powder
- 1/2 tsp baking powder
- pinch sea salt
- 1/4 cup coconut oil liquid
- 1/2 cup coconut sugar
- 1/2 cup dairy free sour cream
- 1/2 tsp vanilla
- 1/2 cup dark chocolate chips
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 350 and line 2 cookie sheets with parchment paper
- In a medium sized bowl, whisk together ground almonds, cocoa powder, sea salt and baking powder and set aside
- In a large bowl, combine coconut oil with the sugars and add in the vegan sour cream and vanilla and stir well
- Slowly, add in the flour mixture and mix until well combined
- Stir in the chocolate chips & walnuts
- With a small scoop, scoop out dough onto cookie sheets. I fit 8 on each cookie sheet
- Bake for 18-20 minutes, rotating cookie sheets halfway through
- Cool on wire rack for 5 minutes
These turned out wonderful! I added some cayenne pepper and chia seeds for healthy fiber. And wow! Were they amazing. They’re moist with a nice crunch. So perfect!
I’m so glad you enjoyed them! There’s nothing better than a crisp, delicious cookie, am I right? I love the spicy addition of the cayenne. Chocolate tasted wonderful with a little heat behind it. Enjoy the rest of your week! 🙂
Just made these with pastured butter and full fat organic sour cream and it is definitely a good recipe!! Mine had to bake longer, but you’re right, there’s a little tang that’s nice that you don’t get in other cookies.
I’m so glad you enjoyed these, Kelsey! I love sour cream in cookies. It’s nice in Banana Bread as well!
This is going to sound crazy but I rather admire the way you make such amazing food and yet you’re not the size of a house!!! Because I would be!!!! 😀
Happy Easter!!!!
Ha! Well, being tall definitely helps. 😉 If I was shorter I think weight would be more of an issue. I also have help from the man of the house in the eating department. Hitting up the gym a few times a week offsets the rest.
Happy Easter to you also!!
These cookies sound and look insanely good with all the coconut products, chocolate and nuts!
Thanks Angie! The flavours definitely made for a winning combo. 🙂
Yumm, theses look chocolatey and great! What a good idea to use left over sour ‘cream’.
Thanks Melissa! Is there anything better than chocolate? Happy Easter! 🙂
Oh wow these look amazing! Can’t wait to try these!
Thanks so much Rach! We devoured these pretty quick. Usually a good sign. 😉 I hope you love them!
I don’t see walnuts in the recipe — what is the amount on those? Thx!
Oopsies! 1/4 cup of walnuts. I’ve edited the recipe. Thanks for your eyes on that one Robyn! 🙂 Have a great weekend!
Awesome. I’m going to make them — they look delicious! Thanks!
My pleasure! Our batch did not last long so be warned! They are pretty addictive. 😉
Great recipe! They were gone in a flash.
Thanks so much, Robyn! Ours disappeared quickly also. 😉