This may be very similar to my Nostalgic Chocolate Chip Oatmeal Cookies, but the combination of walnuts and chocolate in a cookie was simply too good not to share as its own recipe. So here we are! Just look at these babies! *drooling* These cookies are crunchy, crispy, nutty, oaty, perfectly sweet, and simply utterly delicious.
As a rule, my recipes don’t require any ingredients from specific brands. However, today, I’m actually going to recommend a life changing chocolate that I found worked so deliciously well in these cookies. So, I worked with Seed & Bean, a chocolate company which produces delicious fair-trade and organic chocolates, and created a recipe for them (this one). Through the job I was sent a couple of different chocolates. All of them were to say the least delicious, but the Sicilian Hazelnut chocolate was life changing. I’ll just end with saying that it’s basically like eating soft nougat with the elegant taste of very high-quality and absolutely divine chocolate.
Note that I got the chocolate as a part of the job, but all my opinions are my own. Try the chocolate if you want, if you don’t want to don’t.
Enough said, enjoy!
Me and my GIF:s, am I right? (If you haven’t noticed I make a GIF for at least every other recipe nowadays, haha)
Walnut Chocolate Chunk Oatmeal Cookies
Serving 18 cookies
- 100g / 3,5 oz flour (I used 30g almond- and 70g oat flour)
- 60g / 2 oz rolled oats
- 1/2 tsp baking soda
- A pinch of salt
- A handful of chocolate chips or roughly chopped chocolate
- A handful walnuts broken into pieces
- 5 tbsp liquid sweetener of choice
- 2,5 tbsp nut butter of choice
- 1/2 tsp vanilla extract
- 2 tbsp water
- Preheat the oven to 150ºC / 300ºF and prepare a cookie pan by lining it with parchment paper.
- In a large mixing bowl, mix the flour, oats, baking soda, salt, chocolate, and walnuts.
- In separate a small bowl, combine the liquid sweetener, nut butter, vanilla, and water.
- Add the wet to the dry ingredients and stir until you get a nice combined dough. Divide the dough into twelve balls and place onto the prepared cookie pan. Using your hands, preferably slightly wet, shape the balls into around 1 cm / 1/2 inch thick cookies. The cookies do not spread in the oven.
- Bake for 18-22 minutes or until golden. Let cool and enjoy!