Vegan Chocolate Chip Walnut Cookies

Vegan Chocolate Chip Walnut CookiesVegan Chocolate Chip Walnut Cookies

If I told you a flower bloomed in a dark room, would you trust it?” – Kendrick Lamar, Money Trees

There’s a storm going on now, its casting shadow amongst the corners of the room and unwillingly holding everything black until those momentary flashes of white light pierce through the darkness. Though, those are few and far between and vanish just as fast as they arrived, like all good things. I’ve always thought that storms were rather bold, half poison and half god. The kind of boldness that declares, “I’ll take control of your universe and give it back when I’m ready”. It might be kind of strange to personify a storm, but hey, I like it.

With windows wide open to the elements, there’s an influx of both lung and heart that happens. It’s the sudden onrush of fresh air, of nature, earth and water. You can feel the cleanse, of washing away what’s impure only to regenerate something even more beautiful. I feel the same way when I travel too, you board a plane and return an infinitely more complex and rich being than when you left. 

Vegan Chocolate Chip Walnut CookiesVegan Chocolate Chip Walnut CookiesThe inspiration for these cookies came from the byCHLOE bakery in New York City, where there was chocolate chip walnut cookie like no other, better than any cookie ever tasted. I might be projecting my time in New York onto the cookie (projecting and compartmentalising is something I’ll forever do), slightly – but it was still pretty good and something I had to recreate once I returned home.

It was vegan too, and served as a gentle reminder that embracing alternative baking and a predominately plant based diet could be equally as delicious, and far more kind. 

Vegan Chocolate Chip Walnut Cookies

More than anything in this world, I loathe being labelled. Being confined to a socially acceptable definition is something I’ve never been good at. I’ve always fallen outside the lines. For too long, both body and mind existed in a chaotic and savage pariah, indulging in everything and nothing, fleeting addictions and always with – a ghastly yearning for something more. The truth is, it was the only way I knew how to live. And it wasn’t medicine, more like a drug. A drug that promises to save but keep swallowing and you’ll soon find it destroys far more than it gives. 

So, I won’t label what I am or the foods that I choose to eat. But, what I will say, is that I’ve come to enjoy vegan baking. It’s creative, difficult – and I like the challenge. 

Vegan Chocolate Chip Walnut Cookies

These Vegan Chocolate Chip Walnut Cookies are a revelation in my baking life. I couldn’t see myself going back to an all-butter and egg chocolate chip cookie after them. The taste is more complex, more cookie-ish (is that even possible?). They’re kind of fantastic – soft, slightly chewy and oozing with melted chocolate in the centre. I’m desperately going to try and make a cookie cake with them, like the ones in the past archives of the blog for my upcoming birthday (21!).

It’s the perfect recipe for my growing alternative baking arsenal. 

Vegan Chocolate Chip Walnut CookiesVegan Chocolate Chip Walnut Cookies

Vegan Chocolate Chip Walnut Cookies
  • 260 grams (9 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon finely ground espresso powder
  • ½ teaspoon salt
  • 180 millilitres (6.3 ounces) olive oil
  • 150 grams (5.3 ounces) granulated sugar
  • 150 grams (5.3 ounces) light brown sugar
  • 50 millilitres (1.8 ounces) water
  • 1 tablespoon vanilla bean extract
  • 240 grams (8.5 ounces) dairy free dark chocolate, roughly chopped
  • 100 grams (3.5 ounces) walnuts, roughly chopped
  • Flaked salt, for sprinkling
  1. In a large sized mixing bowl, whisk together the flour, baking powder, soda, espresso and salt. Set aside.
  2. In a separate large mixing bowl, whisk the oil, sugars and water together until it’s smooth and well incorporated. Whisk in the vanilla bean extract.
  3. Fold the dry flour ingredients into the bowl with the liquid mixture until it’s just incorporated. Add in the chopped dark chocolate and walnuts. Mix until they are evenly distributed throughout the mixture and no flour is visible. Cover the bowl with plastic wrap and place it in the refrigerator to chill for 24 hours. It may be tempting to skip this step, but don’t! The resting time allows for the dough to set and infuse the flavours - making for an infinitely better textured and tasting cookie.
  4. When you are ready to bake the cookies, pre-heat the oven to 180 C (350 F). Line two large cookie sheets with parchment paper.
  5. Remove the dough from the refrigerator and use a 5cm (2") cookie scoop or tablespoon as a measure to scoop out about 18-20 cookie dough balls, sprinkle the tops with a bit of the flaked salt. Divide the dough balls between the cookie sheets. Depending on the size of your sheets, you may need to bake the cookies in three to four batches, store the cookie dough balls that are waiting to be baked in the refrigerator.
  6. Bake, for 11 to 13 minutes, or until the edges are firm and just beginning the turn golden. Remove from the oven and let the cookies cool and harden slightly before serving, about 15 minutes.
Recipe loosely adapted from Ovenly



  • Reply Sarah January 29, 2017 at 5:32 pm

    Your blog is INCREDIBLE, my new favorite! Everything is so inspired and creative. I am a vegan chef and don’t really have a sweet tooth, but your recipes look so good, that I’m trying this recipe asap and I am already starting to veganize some of your other recipes to try. SO EXCITED!

  • Reply Little Vegan Bear November 26, 2016 at 12:37 pm

    These look perfect! I’m a sucker for a salty sweet.

  • Reply rebecca@figsandpigs November 21, 2016 at 7:29 pm

    Wow these look like the ultimate choc chip cookie, I cant believe there vegan. The addition of espresso powder is genius.

  • Reply Kaila November 17, 2016 at 11:44 pm

    Hi! I’m super excited to try these. I just popped them in the fridge, but they seem really oily. Is that normal, or should I change something? I followed the recipe exactly.
    Thank you!

    • Reply thalia November 18, 2016 at 12:21 am

      the cookies are made on olive oil, so the dough naturally will be slightly oily. just make sure to keep the dough in the refrigerator for 24 hours and when you want to bake them, do it straight away rather than leaving the dough balls at room temperature! Xx

  • Reply leia November 17, 2016 at 1:20 pm

    I eat an only vegan diet, yet I follow your blog because your recipes are always exquisite. I am so excited to see a recipe that I can and most definitely will try!

  • Reply Fran @ G'day Souffle' November 16, 2016 at 3:08 pm

    Only 21 years old- amazing! I must admit that I have never tried a vegan recipe but I would be interested in seeing how your recipe achieves the same results of the ‘usual’ chocolate chip recipe that has butter and eggs. Your cookies look delicious and I think that some of them look like little muffins (the ones in the baking tray).

  • Reply Bek Watters November 16, 2016 at 7:39 am

    Yay for vegan baking!! 😉 and cookies! I’m making these tonight. I will try my very hardest to be patient and let them rest for 24 hours haha! X

    • Reply thalia November 17, 2016 at 4:47 am

      let me know how they turn out! Xx

  • Reply Justine November 16, 2016 at 7:00 am

    I found your story so expressive and emotive. Very poetic. And now I can’t wait to try this recipe!

    • Reply thalia November 17, 2016 at 4:47 am

      thank you justine! Xx

  • Reply Kelly November 16, 2016 at 12:20 am

    Yay!! I’m so happy to see vegan recipes on your blog 🙂 keep em coming!

    • Reply thalia November 17, 2016 at 4:47 am

      for sure! X

  • Reply Jean November 15, 2016 at 2:31 am

    These are so gorgeous. I have a vegan co-worker whose birthday is coming up so I wanted to bring something into work to share. These will be just the treat!

  • Reply Beeta @ Mon Petit Four November 14, 2016 at 10:00 pm

    These are gorgeous. Even though I can’t say I eat a predominantly vegan diet, I do enjoy vegan baked goods from time to time. I can definitely see myself baking these! 🙂

    • Reply thalia November 17, 2016 at 4:47 am

      thanks Beeta!

  • Reply Angela - Patisserie Makes Perfect November 14, 2016 at 11:52 am

    These look so good Thalia,a real triumph and great to bake without dairy, you wouldn’t know from looking at them and I’m sure the same is true of the taste.

  • Reply Aimee | Wallflower Kitchen November 14, 2016 at 11:51 am

    These are SO gorgeous. Wish I could reach into the screen and take one!

  • Reply Mary November 14, 2016 at 11:43 am

    They looks so delicious ! 🙂

  • Reply Tori// November 14, 2016 at 9:58 am

    These look fabulous Thalia! Omg, I seriously can’t believe that they’re vegan.

  • Reply Maikki | Maikin mokomin November 14, 2016 at 4:05 am

    Lovely recipe! I’m so going to make these 🙂

  • Reply Elaine @ Flavour and Savour November 14, 2016 at 1:25 am

    Your words about liking the challenge of vegan baking rang true with me. I’m enjoying the sometimes frustrating task of trying to convert old favourite Christmas baking recipes to make them gluten-free. When I succeed, I’m overjoyed. When I fail, it makes me study a little more and try something different so I can share it with my readers. Oh, and by the way, your cookies sound divine. Love the addition of espresso.

  • Reply Susie Gall November 14, 2016 at 12:09 am

    Beautiful writing- beautiful photography, beautiful recipe.

  • Reply Fatimah S. November 13, 2016 at 9:55 pm

    Soo good! I must make these…very intrigued by alternative baking as well

  • Reply Aimee at twiggstudios November 13, 2016 at 9:33 pm

    These look incredible x

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