Vegan Gluten Free Caramelized Walnut Chocolate Chunk Cookies

 I honestly believe I have a disease: cooking baking disease. 

I CANNOT STOP.

I DO have an addictive personality, in every, way, shape, or form. I like my habits, my rituals, and my routines.

But this disease is none of those – it’s a compulsion to bake.

I just want to bake every. single. day. Cookies seem to sit at the top of the list to fit my baking needs and fulfill my desires.

 

Vegan Gluten Free Caramelized Walnut Chocolate Chunk Cookies 

8 Tbs. vegan, plant-based butter, room temperature
1 1/2 cups walnut butter
3 large eggs OR vegan egg replacer
1 cup cane sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 1/2 cups Pamela’s Artisan Gluten-Free Flour
2 cups Caramelized Walnuts*
1 1/2 cups vegan dark chocolate chunks

 

Preheat the oven to 365 degrees.

 

Cream together the butters, eggs (replacers), sugars, vanilla, baking soda and powder, and sea salt until light and fluffy.

Add the gluten-free flour 1/2 cup at a time until well combined.

Fold in both the nuts and chocolate.

 

Using a melon baller or cookie scoop, plop 1″ balls on parchment-lined baking sheets. Flatten mounds with the back of a juice glass.

Bake for about 18 minutes, until golden brown.

 

*Caramelized Walnuts:
2 cups walnut halves/pieces
1/2 cup granulated sugar
2 Tbs. butter

 

Combine all ingredients in a medium skillet.

Heat over medium heat for 5 minutes, stirring frequently. 

 

When the sugar mixture begins to melt, stir constantly until all the sugar is melted and the nuts are coated.

 

Transfer to parchment paper, spreading out the nuts so they do not overlap. 

 

Cool and let the caramelization harden for about 20-25 minutes.