Vegan Maple Walnut Cookies
These cookies prove that skipping eggs and dairy doesn't mean skipping flavor or texture. A flax egg — just ground flaxseed stirred with water until it gels — does the binding work quietly in the background, while softened vegan butter, pure maple syrup, and a touch of brown sugar create a dough that's rich, fragrant, and genuinely crave-worthy. Toasting the walnuts before folding them in is a small step that pays off big, deepening their nutty flavor and adding a satisfying crunch to every bite. A hint of cinnamon and vanilla rounds everything out into something that tastes like it came from a very good bakery. The edges bake up golden and slightly crisp while the centers stay soft — pull them when they look just barely underdone and let the residual heat do the rest. A pinch of flaky sea salt on top is optional but honestly not optional. This batch makes 18 cookies, which sounds like plenty until they start disappearing.
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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)
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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