This recipe makes the best walnut cookies. Not only the best tasting, but easy, healthy and sustainable. It’s my new master cookie recipe.
Table of contents
WHAT MAKES THIS THE BEST RECIPE FOR WALNUT COOKIES?
This is the best walnut cookie recipe ever. Cookies are traditionally made with butter, white and brown sugar, eggs, vanilla extract, flour, baking soda and of course, in this case, walnuts. We wanted to make the best tasting walnut cookies ever, but using the most sustainable ingredients. We not only did both of these things, but the recipe is also easier, healthier, vegetarian, kosher, and halal, and one change makes it gluten-free as well. This recipe is incredible. Not only is it the best tasting and sustainable, it is also easy and healthy. So easy, in fact, that you will want to use this as your master cookie recipe.
WALNUT COOKIE RECIPE WITHOUT BUTTER
We wanted to update the usual cookie recipe by making cookies that were sustainable. This meant not using butter, so they would have a smaller carbon footprint. Actually, we didn’t want to use butter, palm oil, tropical oil, lard, shortening or any other artificial butter substitute. We wanted to use something healthy and sustainable. After researching and testing, we decided on cold pressed or expelled sunflower or safflower oil. Both of these are healthy oils, grown sustainably, that are produced with a smaller carbon footprint.
It turned out that using oil instead of butter actually simplified the recipe. The ingredients do not have to come to room temperature. Most of the ingredients were added all at once. The mixture did not have to be creamed. The dough did not have to be refrigerated. We didn’t need to use a mixer. The cookies could be made in just one bowl, with a scale and a spoon for mixing.
However, it is not possible to just substitute oil for butter in equal amounts and using the same method. In a traditional cookie recipe, butter and sugar are creamed together to incorporate air into the mixture before adding the eggs. This is done to help the cookies rise. Butter is a solid at room temperature, so it traps the air. But oil is a liquid and will not hold air in the mixture. Additionally, creaming helps to dissolve the sugar crystals into the water that is in the butter, resulting in a smoother dough with a more uniform texture. Butter is about 20% water. Oil has no water, so the sugar will not dissolve. In this recipe we mixed the liquid ingredients together which allowed the sugar to dissolve, and then added the dry ingredients. We also increased the leavening to give the cookies more lift, and used nut flour to keep them from going flat. Because oil contains no water, the amount was decreased so a substitution would be about 3 parts oil for 4 parts butter. The oil gives the cookies a fudge like center and a crispy exterior.
WHY MAKE COOKIES WITHOUT BUTTER
We wanted to make cookies with ingredients that are sustainable and have a low carbon footprint. So, we didn’t want to use butter. The production of dairy products, including butter, can have a negative impact on climate change. Cows are a significant source of greenhouse gas emissions, and large-scale dairy farming can contribute to deforestation and other land-use changes. But, there are a number of reasons why someone may choose not to use butter. From a health perspective, butter is high in saturated fat and cholesterol, which can increase the risk of heart disease and other health problems. Additionally, butter is a dairy product, and some people may be lactose intolerant or have other dairy-related allergies or sensitivities. Some people follow a diet where butter is not an option, for religious or ethical reasons, as it is derived from animal milk. In these cases, plant-based alternatives such as margarine or coconut oil may be used instead, but these also have health and environmental problems. Safflower and sunflower oils were the perfect choice. Replacing butter, a product with one of the largest carbon footprints, with a product with one of the smallest, was a big step in the right direction.
USE THE BEST INGREDIENTS FOR MAKING THIS WALNUT COOKIE RECIPE
Making the best cookies starts with using the best ingredients. We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results.
THE SCIENCE OF MAKING GREAT COOKIES EVERY TIME
To make great cookies, it is important to understand a little of the science of making them. They are small, so there is less room for error, which is why measuring accurately is so necessary. And they have very few ingredients, so each ingredient has a key roll, and using the best of each ingredient will make a big difference.
CHOOSE THE BEST INGREDIENTS
Using the brands we have listed will ensure that you make great cookies every time. These brands not only taste better, but production of each is tightly controlled so the product is consistent. The size of the sugar crystal, the amount of protein in the flour, the shape of the salt – all these things will affect the way the cookies bake. Cookies are so small that little differences in the ingredients can lead to a big difference in the cookies. Some of these brands cost more than other available products, but it’s worth it. For some, we include a link to their official websites so you can buy direct and in bulk and often reduce the price.
Sunflower oil is a great substitute for butter. The flavor works well in cookies, and the oil gives the cookies a fudgy center and crisp edges. It is healthier and less expensive than butter, as well as better for the environment. Oil contains no water, and butter does, so a substitution would be about 3 parts oil for 4 parts butter. Cold pressed or expeller pressed means that chemicals and high heat were not used to produce the oil, so the health benefits of the oil are retained.
GOLD MEDAL UNBLEACHED ALL PURPOSE FLOUR – has a lower protein amount than some all purpose flours – 10.5 percent protein. This is a good flour for baking cookies, since it makes them more tender. In addition, the company ensures that the protein content is carefully calibrated, so you get consistent results. Also, it is important to use the unbleached flour, since bleaching can give cookies an off taste or have unpredictable results.
KING ARTHUR UNBLEACHED ALL-PURPOSE FLOUR – has a slightly higher protein amount than Gold Medal – 11.7 percent protein. It is good for baking cookies, especially those that are a little more hearty and need some substance. King Arthur is an employee-owned company that responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, which means the flour gives you the same results, every time you bake.
WHOLESOME ORGANIC SUGAR – produced from sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution and climate change, and is a major cause of the destruction of the rainforest. Buying sugar from fields that are green cut helps prevent this destruction. The sugar also has a better taste because of how it is produced. It is more expensive than buying the standard brands, but the difference is only a few cents per recipe, so it’s worth it. We also save money by buying this in bulk direct from the company and storing it in jars in the pantry.
HOMEMADE BROWN SUGAR
If a recipe calls for brown sugar, we use white, granulated Wholesome Organic sugar and add a small amount of sorghum syrup instead. Brown sugar is just white, granulated sugar with molasses added. Sorghum syrup tastes very similar to molasses. We actually prefer the milder taste of the sorghum syrup. This saves money, since brown sugar is usually more expensive than white sugar, and it saves storage. We don’t make brown sugar by mixing the sorghum syrup and sugar because they don’t mix well, and the syrup is easy to add to a recipe. Also important, sorghum does not come from sugar cane. It is grown more sustainably in colder climates without burning and without cutting down tropical rain forests.
HOMEMADE SUPERFINE SUGAR
Superfine sugar, also known as caster sugar or baker’s sugar, is just white, granulated sugar that has been ground fine so that it dissolves quickly. It is often much more expensive than granulated sugar, so instead of buying super fine sugar, we make it ourselves and save money. We put the Wholesome organic sugar in the food processor and grind it fine, which takes about a minute, and store it in jars in the pantry.
Powdered sugar, or confectioner’s sugar is just white, granulated sugar ground to a fine powder with some cornstarch added to keep it from clumping. We tried to make it ourselves, but could not grind it fine enough or evenly, so we buy Wholesome Organic Powdered Sugar in bulk and store it in jars. Buying in bulk saves money and it stores well in a jar with a lid.
HEILALA VANILLA – the best tasting vanilla we have ever tried. Plus, it is ethically produced. We double the amount of vanilla usually called for to add extra flavor. Vanilla extract is usually half alcohol and half water, so the extra vanilla will add some liquid. Heilala makes an alcohol free vanilla that can be used in a recipe to make it halal.
VALRHONA CHOCOLATE – Using a high quality chocolate makes a really big difference. We use Valrhona because of the quality and because it’s an ethical choice. Most of Valrhona’s products are also gluten free and kosher.
DIAMOND CRYSTAL KOSHER SALT – pure salt without additives or iodine taste. The weight and structure of salt varies between brands so it is important to choose a salt and stick with it to be consistent.
USING THE BEST EQUIPMENT
- Oven Thermometer
- Instant read thermometer
- Accurate measuring spoons
- Medium to heavy-weight, light-colored aluminum cookie sheets – dark or thin sheets may burn the bottom of the cookies
- stand mixer
- food processor
- silicone baking mat – much less expensive than parchment paper in the long run
- silicone heat resistant spatula for scraping the bowl. All one piece is easier to clean and doesn’t come apart
- thin metal spatula for moving the hot cookies – the thin metal won’t break the cookies
- cooling rack with a gridded frame – the grid prevents the cookies from falli
- digital kitchen scale
- medium wire whisk
- microplane zester and grater
- cookie scoops with squeeze release handles
- fine mesh strainer for sifting
METHODS FOR MAKING COOKIES
UNDERSTAND THE METHOD – our cookie recipes are made with one of three methods:
- BATTER – used for drop, rolled, cut out or formed cookies. Create a batter by stirring the wet ingredients together (nut oil, sugar, eggs, flavorings), then adding the dry ingredients (flour, baking soda). This is easiest method for making cookies and works best in a bowl, stirring by hand.
- IRON – creating a thin batter that is stirred together and then fried or baked in an iron. This requires special equipment such as a waffle iron, rosette iron, pizzelle maker, or krumkake iron.
- MERINGUE – creating a meringue with egg whites and sugar, sometimes with a flour made of ground nuts. The cookies made this way are often gluten free. This is easiest and works best in a stand mixer, but a food processor is the easiest way to make the nut flour. It can also be done with a hand mixer or whisking by hand, but it would take much longer. There are three types of meringues – French, Italian, and Swiss.
- French meringue is the easiest and most common type of meringue and is often used in baked goods, since the egg whites are not cooked. It is made with egg whites and sugar that are whipped together until they form stiff peaks. The mixture is can be baked at a low temperature until it dries out and becomes crispy, or it can be mixed with other ingredients to make various types of cookies.
- Italian meringue is a more complex type of meringue that requires a bit more skill to make. It is made by whipping egg whites and adding a hot sugar syrup then whipping them together until they form a glossy, stable mixture. The hot sugar syrup cooks the egg whites, making the meringue safe to eat. Italian meringue is commonly used in recipes such as buttercream frosting and French macarons. It is denser than French meringue and has a slight sweetness to it.
- Swiss meringue is made by whisking egg whites and sugar together over a double boiler until the sugar dissolves. It is then whipped until stiff peaks form, resulting in a glossy, shiny meringue. Swiss meringue is often used in recipes such as mousses and buttercream frosting. It has a silky texture and a buttery flavor that is perfect for a variety of desserts. Swiss meringue is also more stable than French meringue, making it a great option for decorating cakes and pastries.
TIPS FOR MAKING COOKIES
USE A SCALE AND MEASURE IN GRAMS – Use a scale to measure most of the ingredients by weight. This is absolutely essential. The inaccuracies from using measuring cups can easily lead to failure when baking. Different brands of flour and sugar will be different when measured with measuring cups, and not all measuring cups are accurate. Measuring by weight is the same every time. It is also much easier – just put the mixing bowl on the scale, zero the scale, add an ingredient, zero the scale again, add the next ingredient, and so on. Measuring in grams is more accurate, and easier, than pounds and ounces. Since it is a smaller measurement, it is more precise. Also, grams are often easy numbers to remember, making it possible to make the cookies without looking at the written recipe and easy to compare recipes. Clean up is easier, since there will be fewer bowls and no measuring cups to wash. And cooking with children is easier because they quickly learn how to add ingredients until the scale reads the correct amount.
USE A SCALE TO MEASURE OUT EACH COOKIE – Use the scale to make sure the cookies are exactly the same size. Using a scoop for some cookies makes forming the cookies fast and easy and will also help maintain the same shape, but the scale will make them the same size.
REFRIGERATE THE DOUGH AT LEAST THREE HOURS OR OVERNIGHT – This allows the flour to absorb the liquid in the dough, making the cookies bake better. You can refrigerate the dough in the bowl covered with plastic wrap, measured out for drop cookies, as a flat square for rolled cookies, or as a log for sliced cookies.
VACUUM PACK AND FREEZE EXTRA DOUGH – After refrigerating the dough overnight, extra cookie dough can be frozen. Vacuum sealing keeps the dough fresher.
USE AN OVEN THERMOMETER – Use an accurate oven thermometer to check the oven temperature before putting the cookies in. The temperature of ovens vary, and may not be the temperature on the dial.
ALLOW THE COOKIES TO COOL ON A RACK – Allow the cookies to cool for a minute on the pan, then transfer them to a rack to keep them from getting too dark on the bottom. The cookies will become more crisp as they cool on the rack, though we realize allowing them to cool before eating them is almost impossible.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
HOW THIS COOKIE RECIPE FITS IN WITH OUR PLAN TO EAT BETTER:
We have listed the brands for some of the ingredients because ingredients are everything, especially in something small like cookies. We have found that these brands give superior results. And by eating a plant based diet and using brands that are ethically sourced and sustainable, we cut our carbon footprint in half and are helping to control climate change.
Photos by Tony Fitzgerald Photography