White Chocolate Walnut Cookies

One of the best parts about getting a sweet tooth craving is knowing you can make your own snack. The other night I had a real hankering for cookies and was about to drive over to Trader Joe’s or Wholefoods when my husband asked if we had ingredients to bake our own because, in his words, I make the best cookies. And that is why I married him. I enjoy cooking more than baking, but all the same, I appreciate the sentiment.

So although I won’t claim “the best” cookies, the eggless white chocolate walnut cookies I ended up baking came out really well. So well that I ate 3 that night. πŸ™‚
white-chocolate-chip-walnut-cookies

Ingredients

1 cup & 2 tbsp of wheat flour

1/2 tsp of baking soda

1 pinch of sea salt

1 stick of unsalted butter, bring to room temperature

1/4 cup of white granulated sugar

1/4 cup of brown sugar

1/2 tsp of bourbon vanilla extract (mine is from TJ’s)

1/2 cup of almond milk

1/4 cup of white chocolate chips

1/4 cup of roughly chopped raw, unseasoned walnuts

Instructions

Take your stick of butter out of the fridge and let it get to room temperature. If you need to speed it up, pop it in the microwave for 10 – 15-second intervals until it’s soft enough to beat with a whisk.

Preheat the oven to 350 degrees.

Get out a baking sheet and line it with parchment paper. Set aside.

In a medium-size bowl, combine the flour, baking soda, and salt. Set aside.

In a large bowl, whisk the butter until it is smooth. I used an electric hand mixer but mixing by hand will work, especially if you soften your butter in the microwave.

Add the white and brown sugar to the butter and mix until even.

Then add the bourbon vanilla extract and almond milk, slowly. Mix.

Combine the dry ingredients into the large bowl and mix until smooth.

Fold in the chocolate chips, then the walnuts.

Use your hands or an ice cream scoop to roll your dough into balls. Arrange the balls on the baking sheet, allowing enough room for each cookie to spread when it’s getting baked.

Bake for 12 minutes.

Allow the cookies to cool for a couple minutes before enjoying.

One quick note, while these cookies are eggless they are not vegan because of the butter I used. The only reason why they’re eggless is because I ran out of eggs! However, I honestly didn’t miss them. Let me know what you think πŸ™‚

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