Vegan Chocolate Chip Walnut Cookies

Vegan Chocolate Chip Walnut Cookies Recipe

Vegan Chocolate Chip Walnut Cookies Recipe Vegan Chocolate Chip Walnut Cookies

These Chocolate Chip Walnut Cookies are made up of delicious nourishing ingredients like oats and crunchy walnuts, and studded with decadent dark chocolate chips in each bite.

Did you know walnuts contain 4.4g of protein and 1.4g of fibre per 30g handful? Walnuts are a good source of antioxidants, containing copper and vitamin E, as well as magnesium, vitamin B6, folate and thiamin (vitamin B1) and a source of zinc, pantothenic acid (vitamin B5) and minerals iron and potassium.

Like all my recipes, these Chocolate Chip Walnut Cookies are gluten-free, dairy-free and refined sugar-free, made from wholesome ingredients. They are also completely vegan and taste absolutely divine!

If you like these Chocolate Chip Walnut Cookies, I think you’ll LOVE my Peanut Butter Banana Caramel Squares, Blondie Brownie Bites, Trillionaire Shortbread, Apple and Blueberry Crumble and Peanut Butter Protein Squares!

Let me know if you make these by tagging me in a photo on Instagram @elibrechernutrition.

Vegan Chocolate Chip Walnut Cookies Recipe

Vegan Chocolate Chip Walnut Cookies

Prep Time: 10 minutes

Cooking Time: 10 minutes

Makes about 16 cookies  


  • 150g walnuts
  • 32g oat flour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 3 tbsp coconut oil, slightly melted
  • 67g coconut sugar
  • 60 ml almond milk (or milk of choice)
  • 1 tsp vanilla extract
  • 22g rolled oats
  • 36g chopped California walnuts (to add at the end)
  • 80g dark chocolate chips


  1. Preheat the oven to 175 °C and line a baking tray with parchment paper.
  2. Blitz the walnuts in a food processor until a smooth nut butter consistency is formed.
  3. Meanwhile, add the oat flour, baking powder and salt to a large bowl.
  4. When the walnuts are blitzed into a nut butter consistency, transfer this to a separate large mixing bowl.
  5. To the walnut butter, add the coconut oil, coconut sugar, almond milk and vanilla extract. Use a large wooden spoon to beat until well combined. Slowly add the first bowl (oat flour, baking powder and salt) to the wet ingredients. Stir gently until just combined.
  6. Gradually fold in the rolled oats, chopped walnuts and chocolate chips. Form into balls and place on the lined baking sheet, leaving a generous gap between each ball for them to spread.
  7. Bake for 10 minutes until the cooked form a light crust.
  8. Allow to cool completely on the baking tray before serving.
  9. Store in an airtight container for up 3-4 days.

If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!

For more dessert recipes, check these recipes out:



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