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These walnutty vegan cookies will disappear as fast as you can make them—so you might want to make a double batch of the recipe. To bring more color to your cookie platter, use an array of different colored jams—such as strawberry, mixed berry, mango, and apricot— for the dot fillings. Store the cookies at room temperature in an airtight container for up to one week. If the cookies lose their crunch, reheat them in a 350°F oven for 10 to 15 minutes.

By Darshana Thacker Wendel, Dec 18, 2017
Last Updated:

Ingredients

  • ¾ cup oat flour
  • ½ cup sorghum flour
  • 6 tablespoons cane sugar
  • ¼ cup chopped walnuts
  • 2 tablespoons coconut flakes
  • 1 tablespoon ground flaxseed
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1 pinch sea salt
  • ½ cup unsweetened, unflavored plant milk or water
  • ¼ cup fruit-sweetened jam, any flavor

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the oat flour, sorghum flour, sugar, walnuts, coconut flakes, flaxseed, baking powder, baking soda, cinnamon, and salt. Mix well.
  3. Add the plant milk, and use your hands or a spatula to thoroughly mix the dough.
  4. Scoop out 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheet(s) and continue with the remaining dough, positioning balls about 1½ inches apart. Press the balls into small 1-inch disks, then press the center of each cookie with your thumb or the back of a small spoon to create a well to accommodate ½ teaspoon of jam.
  5. Dollop ½ teaspoon of jam in the center of each cookie.
  6. Bake cookies until lightly golden brown, about 30 minutes.
  7. Once cookies are done, transfer the baking sheet to a cooling rack for a few minutes to cool.
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9 Comments

Comments (9)

(5 from 4 votes)
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Shikha Merchia1 week ago
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Do you bake with jam ?

Melisa Mitterwald2 months ago
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My dirty secret- I ate nearly half the batch!!! I Did not have sorghum flour so used GF all purpose flour. Will make smaller cookies next time to yield 2 dozen and serve up after dinner with tea and coffee. Although, you do not need anything to eat these yummy delights with- Best oil free cookie I had in a while.

Corissa10 months ago
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So good!! Definitely making these again!

Kerry11 months ago
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I have been wanting to try these for a while and finally made them today. My husband and I do not eat walnuts or coconut so I substituted chestnuts. I chopped in the food processor and added a little extra since I wasn’t using coconut. They are delicious! I wish I hadn’t waited so long. These will definitely go in the rotation. Thank you for this recipe!!

erica zaluke12 months ago
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I never leave reviews, but these cookies deserve it! Wow, made them because we hosted the holidays this year, and they were a huge hit. My non vegan family members loved them, and said they couldn’t believe they didn’t have animal products OR oil. They are also one of my new personal favorite cookies. Thank you for this recipe!!

Meagan1 year ago
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SUCH a good cookie recipe. We devoured them.

Anna1 year ago
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What can I use instead of sorghum flour?

Kyra2 months ago
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I think that oat flour would be a suitable sub for sorghum flour.

Ellen4 months ago
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I’d like to know the same thing.

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Jam Dot Holiday Cookies - Photo taken from above of a baking sheet full of finished cookies with jam dots in the center

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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