The last step is very important: Let them cool down COMPLETELY.
Bake in the preheated oven at 170☌/340☏ for 14~17 minutes until golden brown.
Add the left chocolate chips and walnut pieces on top of the cookies for decoration.
Press them down with your palm into a thick disk.
Place the balls on the baking sheet, evenly spaced.
Scoop out a heaping tablespoon of the mixture and shape it into a ball.
Stir in half the amount of chocolate and walnuts.
Pour the wet mixture into the dry one.
Then mix the wet ingredients in another bowl.
First, mix the dry ingredients EXCEPT for walnuts and chocolate in a big bowl.
You will be basically mixing/stirring without any need for special gadgets. I added them to give these cookies more flavor, which is always a good thing, right? How to Make Chocolate Chip Walnut Oatmeal CookiesĪs I’ve mentioned before, it’s really easy to make these oatmeal cookies. There are 2 optional ingredients: desiccated coconut and salt.
Dark chocolate chips: I mean, who doesn’t love some chocolate chips in cookies?.
I mean, these cookies just taste different without walnuts. But then I found that they became essential in these cookies.
Walnuts: It’s actually just a whim to add walnuts into these cookies.
You can just use the liquid from canned chickpeas.
Aquafaba: It’s all called chickpea water, literally the water left from cooking chickpeas.
And the extra-virgin one really makes these cookies so tasty!
Extra-virgin coconut oil: Coconut oil is really wonderful in baking.
But if you don’t mind there’s peanut butter flavor in your cookies, peanut butter is a great substitution.
Almond butter: Here I’m using almond butter because it’s more neutral in flavor.
I would say don’t skip it otherwise, the resulting texture will be different.
Baking powder: This is our rising agent.
But if you cannot find it, you can also use organic sugar or brown sugar.
Coconut sugar: Coconut sugar is one of my favorite sugar options in baking cookies.
Rolled oats: Since they are called oatmeal, we’re going to use some rolled oats for the texture and flavor.
Use gluten-free ones if you are sensitive to gluten.
Oat flour: I love to use oat flour in cookies because they give more flavor to the cookies.
Almond flour: For the fine texture, I’m using bleached ground almond, which you can usually find in grocery stores or baking ingredient shops.
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