A perfect cookie for fancy or casual occasions. Light, mild, satisfying and somewhat addicting. Eat alone or as accompaniment to coffee, tea or your favorite soy ice-cream!

Makes approx. 8-1/2 dozen

Preheat oven to 375 degrees

16 oz. walnut halves; process in food processor till mealy, push down insides of container with spatula, then continue processing till walnuts just begin to form a pasty ball. Transfer to bowl and refrigerate till cold.

When you’re ready to make the cookies, remove walnut paste from refrigerator and measure out ½ cup to reserve for other use. Use the remainder in this recipe.

½ c. light brown sugar

1 c. powdered sugar

1 t. salt

1 t. baking soda

1 t. vanilla extract

¼ c. corn oil

½ c. pure maple syrup, Grade A or B

¼ c. vanilla flavored coconut milk, I used Silk brand

To the large mixing bowl with the walnut paste, add brown sugar, powdered sugar, salt and baking soda. Stir with large fork and/or spoon till mixed well and evenly mealy.

Add vanilla and corn oil. Stir to evenly distribute.

Add maple syrup and vanilla flavored coconut milk. Stir well till all ingredients are moist and dough is thick and easily rolls into a ball between your palms, because that’s what you’ll be doing with it.

Liberally oil baking sheet. Pinch off small part of dough. Roll into ball the size of a large marble between your palms.

Place 2 inches apart on baking sheet.

Place on middle rack of preheated 375 degree oven and bake for 8-10 minutes. Remove from oven and cool on wire rack.

Notes: Serve plain or, if desired, sprinkle with a little powdered sugar, or lightly glaze tops with a combination of powdered sugar and maple syrup, stirred till smooth – not too thin, not too thick. It’s best to glaze when cookies are warm. Or do all three, some plain, some dusted, some glazed, if you want to get really festive.

Every cookie I’ve ever made looks homemade. These don’t. They look like a cookie you’d see in the baker’s deli case.

The cookies will be soft when they come out of the oven. Check the bottom to see that they’re golden browned. Too brown and they’ll be too crispy.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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