These crisp and crumbly cookies are wonderfully sweet and salty, and very more-ish. They are based on the Chinese walnut cookies or almond cookies that are eaten during celebrations. Not just for vegans, these are quick and easy to whip up. If you do not have coconut butter, replace with other vegan butter, vegetable shortening, or if you are not vegan, you can replace it with butter. Also you can replace the walnuts with almonds or hazelnuts if you happen to have those on hand. This recipe makes about 40 cookies.
250g plain flour
50g ground walnuts
½ teaspoon salt
20g coconut butter
150g rice bran oil or peanut oil
- Preheat oven to 170 degrees Celcius
- In a medium sized bowl whisk together the flour, ground walnuts, salt and sugar.
- With your hands, rub in the coconut butter until it resembles bread crumbs
- Add the oil and stir until a soft dough forms.
- Roll tablespoon size balls and place on a lined baking sheet. They spread very little, so 2-3cm apart is sufficient.
- Bake for 15-20 minutes until the top is light golden brown. Allow to cool thoroughly before removing from tray.