Vegan Toasted Walnut Peanut Butter Cookies
These cookies prove that skipping eggs and dairy doesn't mean sacrificing anything in the texture or flavor department. A flaxseed-and-water mixture stands in seamlessly for the egg, binding the dough just as well while keeping everything completely plant-based. Toasting the walnuts before folding them in is the kind of small step that makes a big difference — it deepens their flavor and adds a satisfying crunch to every bite. Creamy peanut butter and vegan butter come together with organic cane sugar for a rich, nutty dough that bakes up with perfectly crisp edges and soft, chewy centers. The classic fork crosshatch press gives them that nostalgic look, and a pinch of flaky sea salt on top takes the whole thing to another level. This batch makes 18 cookies, so there's plenty to share — or not.
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Learn more →Ingredients
18 servings
- 1 cup walnut halves
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup creamy peanut butter
- ¾ cup organic cane sugar
- ¼ cup vegan butter, softened
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the walnuts in a single layer on the baking sheet and toast for 7–8 minutes, until fragrant and lightly golden. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.
- 2
In a small bowl, stir together the ground flaxseed and water. Let the mixture rest for 5 minutes, until thickened and gel-like.
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