Vegan Vanilla Cookies With Walnuts Recipes

VEGAN WALNUT COOKIES

Vegan Walnut Cookies image

Vegan walnut cookies made from whole spelt flour that are delicious to serve with cup of coffee

Provided by Mor Abergil (Beker)

Yield 60 Serving/Unit

Number Of Ingredients 8

Ingredients

Walnut
Whole spelt flour
Baking powder
Brown sugar
Corn starch
Coconut oil
Soy milk
Vanilla extract

Steps:

1. Grind the walnuts in a small food processor.2. In a bowl, mix together the flour, baking powder, brown sugar, corn starch and ground walnuts.3. Add the liquid coconut oil, soy milk and vanilla extract, and mix well.4. If the dough is dry and uncomfortable to work with then add a few more tablespoons of soy milk.5. Form into small balls, place on a baking sheet lined with baking paper and flatten each ball slightly.6. Bake in a preheated oven at 356°F (180°C) for about 8-10 minutes.7. Cool completely and enjoy great vegan walnut cookies!8. Bon appetite (:

VEGAN WALNUT CRESCENT COOKIES

VEGAN WALNUT CRESCENT COOKIES image

These Vegan Crescent Cookies are packed with walnut and vanilla flavor. They are delicate, light, and buttery. Classic Czech Christmas cookies coated in sugar are made from 7 simple ingredients, and they are so delicious.

Provided by Plantiful Bakery

Categories Cookie Dessert Snack

Number Of Ingredients 9

Ingredients

175 g all-purpose flour
50 g (1/2 cup) powdered sugar
8 g (1 tbsp) cornstarch
8 g (1 package) vanilla sugar *
80 g ground walnuts
pinch sea salt
120 g vegan butter, soft ((around 75-80% fat))
80 g powdered sugar
8 g (1 package) vanilla sugar

Steps:

To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together. Then add soft vegan butter. Knead everything using a hand mixer or your hands to knead the dough until it forms.
Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours (preferably overnight) to let the dough firm.
After chilling the dough, take it off the fridge**. Preheat the oven to 180°C and line the baking tray with parchment paper.
Cut the roll with a knife into 16 slices (1 slice should be about 1 cm/0,4 inch thick).
Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hand to warm it a little.
Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time depends on how thick your cookies are, so make sure to keep your eyes on them.
Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.
After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer to the plate with vanilla sugar mix and fully coat them in it.
Let the cookies cool completely and enjoy! ***

Nutrition Facts : Calories 41 kcal, ServingSize 1 serving

CINNAMON-WALNUT COOKIES (VEGAN)

Cinnamon-Walnut Cookies (Vegan) image

Well, here it's the third week in July and it's raining and we're experiencing unseasonably cool temps. What's a Cookgirl to do stuck inside the house all day? A: Bake cookies! This recipe is from the Delicious Living magazine and elaborated by me to give the cookies a Middle Eastern flavor. Gluten-free, egg and dairy free-easy! The barberries, cardamom and orange blossom water were all my addition.

Provided by COOKGIRl

Categories Dessert

Time 18m

Yield 10 cookies

Number Of Ingredients 9

Ingredients

1 cup walnut halves, and pieces
5 dates, pitted and roughly chopped (I used medjool)
2 tablespoons barberries (Optional-but it gives the cookies a little bit of color and an interesting contrast of flavors)
1 tablespoon grapeseed oil (Increased from 1 teaspoon. The mixture required more in order to form into a ball.)
1 teaspoon vanilla extract (reduced from 1 1/2 teaspoons)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon orange blossom water
1 pinch sea salt

Steps:

Preheat oven to 350 degrees.
Place walnuts, dates (and barberries if using) in a small food processor and PULSE until coarsely ground.
PULSE in oil, vanilla, cinnamon, cardamom, orange blossom water and salt. Stop the machine from time to time and scrape down the sides of the bowl to help the mixture to blend well and form into a ball properly.
Continue to pulse until mixture begins to form a ball.
Line a baking sheet with parchment paper.
Scoop dough (I used a small, oiled cookie scoop), 1 tablespoon at a time, onto prepared baking sheet, forming into balls; flatten slightly.
Bake for 6-8 minutes, until firm.
Cool on baking sheet.

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