Ingredients
Equipment
Method
- Preheat oven to 350 degrees Fahrenheit.
Prepare Walnuts
- Spread walnuts into single layer on cookie sheet (parchment paper optional) and toast in oven for 7-8 minutes, stirring once halfway through.½ cup walnuts
- When cool enough to handle, chop the walnuts into coarse pieces. Keeping them uniform is not necessary, but avoid very large pieces.
Cookie Dough
- In your small bowl, whisk together all-purpose flour and salt until the salt is evenly distributed. Set aside.1 cup all-purpose flour, ½ teaspoon kosher salt
- In the bowl of your stand mixer with paddle attachment, or hand mixer, add vegan butter, sugar, and pure vanilla extract. Cream on low speed until ingredients are just combined.½ cup vegan unsalted butter, ¼ cup granulated sugar, ½ teaspoon pure vanilla extract
- While on low speed, slowly incorporate the dry ingredients until evenly combined in the butter-sugar mixture. The dough should be slightly crumbly, and you may need to scrape down the sides of the bowl.
- Add the toasted walnuts and stir in the stand mixer just until the walnuts are mostly evenly incorporated.
- Transfer the dough to your parchment paper, and briefly knead until the crumbles are mostly incorporated in a dough ball. Wrap in the parchment paper and place in the refrigerator for about 30 minutes.
- Preheat oven again to 350 degrees Fahrenheit.
- Remove from the refrigerator and place the dough ball on a lightly floured surface. Place the parchment paper on your baking sheet since we will reuse the same piece for baking. Using a rolling pin, gently roll the dough into a sheet about ½-inch thick. Alternatively, you can roll into a log and slice for more of a 'rustic' cut.
- Using the cookie cutter of your choice, stamp out the cookie shapes of your choosing.1 tablespoon granulated sugar
- In a small bowl, place granulated sugar and shake to create an even layer. Rotate and flip the cookies in the bowl of granulated sugar to create an even layer and place on your parchment paper. Repeat until all cookies are coated.
- Bake on the center rack of your oven for 11-13 minutes. Check after 11 minutes and remove when the edges start to set and turn a very light brown. See notes.
- Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Nutrition
Notes
If using salted butter: Reduce the amount of salt by half.
When to remove from oven: Different brands of butter may brown at different rates. The bottom should start to brown first, so you can safely check the underside of the cookies instead of waiting for the edges to turn a golden color.
Sustainability:
- Choosing vegan butter instead of dairy butter is more environmentally-friendly.
- Opt for organic granulated sugar from producers that use regenerative farming practices for lower environmental impact.
- Use compostable parchment paper instead of plastic wrap when allowing the dough to rest in the refrigerator. Use the same piece for the entire recipe, wipe clean when done, and add to your home compost.