Low Iodine Vegan Maple Walnut Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.8(16)
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup vegan butter, softened
- ⅓ cup pure maple syrup
- ¼ cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 1 cup walnut halves, roughly chopped and toasted
For serving
- flaky sea salt, for sprinkling (optional)
Can be omittedflaky sea salt
Instructions
- 1
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5–10 minutes until the mixture thickens to a gel.
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