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Chocolate Walnut Cookies

Chocolate cookies with walnuts are on my top five list of all time favorite desserts. These cake-like versions are richly flavored with a buttery boost from the avocado oil. Great with a cup of espresso! 


1 1/3 cups whole wheat pastry flour
2/3 cup unsweetened cocoa powder
Pinch sea salt
Generous pinch ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup avocado oil
1/2 cup Suzanne's Specialties brown rice syrup
3 tablespoons granulated coconut sugar
1 teaspoon pure vanilla extract
1/4-1/2 cup unsweetened almond milk
1/2 cup finely minced pecan pieces
24-36 whole pecan pieces

Chocolate glaze:

2-3 tablespoons unsweetened almond milk
2 tablespoons Suzanne's Specialties Chocolate Rice Nectar
Scant pinch cinnamon
1/2 cup non-dairy, grain-sweetened chocolate chips

Preheat oven to 350 degrees and line 2 baking sheets with parchment. Whisk together flour, cocoa powder, salt, cinnamon and baking powde/soda. Stir in oil, rice syrup, coconut sugar and vanilla. Slowly add almond milk to create a soft, moldable dough. Fold in minced pecan pieces.

Roll tablespoons of dough into spheres and place on lined baking sheets about 1-2 inches apart. Press a whole pecan into the center of each cookie. Bake until they have puffed and are just firm to the touch, 15-18 minutes. Do not over bake or the cookies will harden as they cool. Transfer cookies to a wire rack to cool.

Make the glaze by bringing almond milk, rice syrup and cinnamon to a rolling boil. Pour over chocolate chips and whisk until smooth. Drizzle chocolate glaze over cookies using a fork or a squeeze bottle. Allow glaze to set for 30 minutes before serving. 

Makes 24-36 cookies. 


Frey Vineyards
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