Few things excite me more (as far as cooking goes) than a recipe that turns out better than expected. My first time making these cookies was like that; I went in expecting something that tasted kind of maple-y and kind of walnut-y, which I got, but somewhere along the line, this combination of ingredients took a step out of Baking 101 and went straight into food chemistry. I know some people aren't fans of coconut oil-based cookies, as the oil can impart a mild coconut flavor. I’m a fan of that flavor personally, but I understand that it’s not for everyone. I was elated to find that these cookies have one of the the closest approximation to butter cookie/shortbread flavor I've tasted since giving up the "real thing." What I’m trying to say is, if coconut oil isn't your thing, you may still dig these guys - and hey, cookies are cookies!
¾ C. (12 T.) coconut oil
⅓ C. packed brown sugar
1 flax egg gel (3 1/2 T. gel + 1/2 T. water, recipe here)
½ C. pure maple syrup
1 T. vanilla extract
2 t. baking powder
½ t. salt
2 C. flour (gf options here)
1 C. walnuts, toasted and coarsely chopped
Prep time: 20 min.
Cook time: 15 min.
Yield: 18-20 cookies
-Preheat oven to 350 F.
-Toast the walnuts while making the dough; they're ready when 1 shade darker on the outside and/or golden brown on the inside and pungent, ~10 min.
-Transfer toasted walnuts to a bowl in the freezer to cool.
-Cream together the coconut oil and brown sugar, making sure there are no large chunks of oil left.
-Add the flax gel, maple syrup and vanilla and combine.
-Add baking powder and salt and combine.
-Add the flour one cup at a time until smooth.
-Chop the walnuts and stir into the dough gently.
-Spoon onto baking sheets and shape as desired, then bake for 15 min. or until edges and bottom are golden brown.
-Remove from oven and let sit for a few minutes before transferring to a cooling rack.