- Prep-time: / Ready In:
- Makes 20 (1½-inch) cookies
- Serving size: 1 cookie
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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.
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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
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- 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.
- Add the plant milk, and use your hands or a spatula to thoroughly mix the dough.
- 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.
- Dollop ½ teaspoon of jam in the center of each cookie.
- Bake cookies until lightly golden brown, about 30 minutes.
- Once cookies are done, transfer the baking sheet to a cooling rack for a few minutes to cool.
Nutritional Information:
Per serving (1 cookie): 66 calories, 12 g carbohydrates, 1.1 g protein, 1.7 g total fat, 0.3 g saturated fat, 0 g cholesterol, 38 mg sodium, 0.8 g fiber, 6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (26)
(4 from 11 votes)I can't really rate them because I haven't made them yet, but wanted to comment on the use of cane sugar in this recipe. I try to use dates or sweet fruits as a sweetener in desserts when I have or can afford them, since they are a healthier whole food. But I just don't get why nearly every WFPB sweets recipe calls for super pricey maple syrup... which is just liquid sugar with a miniscule dash of trace elements! I rarely eat sweets anyway, but when I do bake, I mostly use a homemade syrup of traditional unrefined sugars like panela, panocha, piloncillo, or rapadura, affordable and readily available in Latin markets; or jaggery or khandsari from Indian markets, for example. (Also preferred for tea or coffee.) But in a pinch I don't think adding an occasional small amount of even cane sugar is going to break my overall diet, (especially paired with ample fiber) as much as a bottle of maple syrup will break my bank!
How would this taste without the sugar?
Can you substitute a different flour from the sorghum flour?
Hi Denise, While we haven't tested this, we think you could substitute sorghum flour for another flour such as whole wheat flour, almond flour, or a gluten-free flour mix. Let us know how it goes!
I made these. They were bland. I even added extra cinnamon. I'm not sure what else I could have added to enhance some flavor. I probably won't make them again.
These taste great but I had the same texture issue as many of the others in the comments section. The batter was extremely loose and the cookies puddled instead of rolling into balls. I added a lot more oat flour and let the batter sit for about 30 minutes before it firmed up enough to shape. Maybe it's because I didn't have sorghum flour, I substituted it for corn starch instead which I'm sure didn't help! With the modifications they did turn out quite nice. They have a lovely texture and flavor, and are very cute! I would absolutely make these again!
The dough wasn't a dough, it was runny. There was no rolling them into balls. What did I do wrong? I went back and checked and I added the exact amount of ingredients, and type, that were called for.
Is there anything I can sub for sorghum powder? Almond flour?
Delicious! And great, crunchy texture. Based on the comments with the dough being a little sticky, I refrigerated it for a few minutes and it worked perfectly. I used a small cookie scoop and baked for 10 minutes.
The dough was way too wet. I added an extra 1/4 of flour and the dough was still very sticky. They also came out as hard as a brick (30 minutes baking time was too long!)
The dough couldn't be rolled. I spooned it onto the cookie sheet and liquid ran out of them. They stuck to the pan and the jam made a hole in the center. Very crunchy, but I can't get them off the cookie sheet. The dough has good flavor, so I might try again and let the dough sit to absorb the liquid.
Have made many batches of these over the years. Friends and family love them, and they are actually one of the easiest treat recipes to make.
How did you keep the dough from being runny?
I cannot eat coconut. Is there anything I can sub for coconut flakes or just skip it? Also, what is sorghum flour and where can I find it?
Do you bake with jam ?
Yes. Step 5 is add jam. Step 6 is bake.
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.
Hi - I never made these before. I followed the recipe above but the dough was gooey. I couldn’t roll them into a ball as they were so gooey so I added more oat flour. Should I refrigerate the dough for a couple hours before making them into balls and baking?
So good!! Definitely making these again!
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!!
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!!
SUCH a good cookie recipe. We devoured them.
What can I use instead of sorghum flour?
I'd like to know the same thing.
I think that oat flour would be a suitable sub for sorghum flour.
I'm going to try a whole wheat pastry flour.