Easy, crumbly and vegan walnut cookies with chocolate topping. Spiced up for Christmas, these little beauties should not be missing from any cookie plate. Vegan, delicious and healthy.
Prep Time 30 minutesminutes
Baking time 12 minutesminutes
Total Time 42 minutesminutes
Servings 60Cookies
Calories 71kcal
Ingredients
FOR THE DOUGH:
230gfine spelt flour type630alternatively wheat flour
150gground walnutsI grind the nuts fresh in my high-powered blender
Preheat oven to 160 degrees (hot air) or 180 degrees (upper-lower heat) and line a baking sheet with a permanent baking mat (or baking paper).
NOTE: If using whole walnuts, finely grind now in a food processor or high-powered blender.
For the dough, place spelt flour, ground walnuts, raw cane sugar, margarine, flaxseed egg and cinnamon in a food processor. Mix until a uniform dough is formed. If the dough is too soft, add a little more flour, if too firm, carefully add a sip of vegetable milk.
230 g fine spelt flour type630, 150 g ground walnuts, 80 g Raw cane sugar, 150 g Margarine, 1 Piece Flaxseed egg, 1 tbspn Cinnamon
Form dough into a large lump and divide into four equal portions. Roll into a log and separate into equal portions with a dough scraper.
Roll into a ball and place on prepared baking sheet. Press one walnut half onto each cookie and place in oven.
100 g Walnut halves for decoration
Put in the oven and bake for about 12 minutes. Remove from the oven and allow to cool completely.
Meanwhile, carefully melt the vegan chocolate coating over a water bath and garnish with chocolate using a spoon or piping bottle. Place on a draining rack or baking paper and let set.
60 g vegan dark chocolate coating
Give away immediately or nibble and enjoy!
The walnut cookies will last about 3 weeks in a tightly sealed tin (if not eaten first).