Choc Chip Walnut Cookies
It has been raining all week long and rainy weather really brings out my sweet tooth! I was cuddled up on the couch drinking some afternoon coffee...which was actually my coffee from the morning that had turned cold...because mom life, am I right? Anyways, I kept brainstorming about what I could bake without feeling SUPER guilty about it afterwards.
I told Alexa to play Jack Johnson radio, and started raiding my pantry to see what I had to throw together. My love for walnuts is strong, and I happened to have some on hand, so I knew that I wanted to make something with them. Chocolate chips compliment walnuts nicely, and that’s why I decided to make up this recipe!
We tend to stay mostly dairy free in my house, and my mom next door is vegan, so I usually make everything vegan. You’ll notice in this recipe that there is no oil or dairy products. Don’t let that shy you away from making these cookies, though. They definitely did not disappoint!
Funny story behind this batch of cookies: while attempting to sprinkle cinnamon into the mix, I caught an overwhelming smell of cumin! Thankfully, I realized before mixing and was able to salvage the cookies! Lesson learned- I’ll wear my glasses next time I reach in my spice cabinet!
- 2 cups unbleached all purpose flour (I used King Arthur)
- 1/2 cup organic unsweetened applesauce
- 1 medium ripe banana
- 1/4 cup pure maple syrup
- 1 cup coconut palm sugar
- 1/2 cup chopped walnuts
- 1/2 cup enjoy life mini chocolate chips
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- Pinch of fine pink salt
- Preheat oven to 370 degrees Fahrenheit.
- Line baking sheet with parchment paper and set aside.
- Mash your banana and mix with your applesauce, vanilla, sugar, and maple.
- In a separate bowl combine dry ingredients, except your nuts and chocolate chips.
- Combine dry to wet ingredients.
- Fold in nuts and chocolate chips.
- Using two tablespoons, scoop your dough onto the lined baking sheet and use your second spoon to separate your dough from your scooping spoon. If you have the patience, feel free to refrigerate your dough and it will be easier to handle and make prettier round cookies. (I am not patient! Ha!)
- Bake for 10-12 minutes until lightly browned.
note: nutritional facts vary depending on brand of ingredients used and serving sizes.