These Oat & Walnut Cookies are so easy to make. With not too many ingredients either. The star ingredients, of course, are the oats and walnuts. But we also have some golden syrup for sweetness.
The cookies are firm on the outside and so nice and soft inside. With an earthy oat flavour, coupled with the nuttiness of the walnuts they are perfect for snacking.
Jump to RecipeThis particular version is also vegan, using a plant based milk. But of course dairy milk will also work very well. For my cookies I use almond milk, but any plant based one will be very good.
You do have to process the oats and walnuts into a fine crumb, using some type of processor. For mine I use the processor bowl of my immersion blender. Processing that oats and walnuts together is best since it prevents the walnuts from being turned into a paste.
I will just mention the salt too. I use a teaspoon of salt, which creates a lovely aftertaste, such as you might get with salted caramel. But a lesser amount of salt will also be good, if you prefer.
Ingredients for Oat & Walnut Cookies
Oats – Any type of oats will be fine, except for steel-cut(pinhead) oats. These give the cookies a wonderfully earthy flavour.
Walnuts – The walnuts will be reduced to a fine crumb so halves, pieces etc will be fine. They give the cookies that lovely walnut flavour and just a slight gritty texture.
Golden Syrup – This is the sweet aspect of the recipe. Golden syrup has a slight caramel flavour. If you don’t have golden syrup you can use corn syrup, preferably one with a caramel hint, or honey.
Milk – Any type of milk is fine. But for a vegan recipe a plant based milk is necessary. I use almond milk, but soya, oat etc will be great too.
Almonds – ground almonds fill out the cookies and add flavour too.
OIl – a little vegetable oil provides the fat for the cookies.
Baking Powder – this is a raising agent and helps the cookies to expand during baking.
Salt- To draw out the flavours. I use 6g, 1 teaspoon which is enough to give a slight hint of salt to linger in the mouth. If you prefer you can reduce the salt to your liking.
Process for Oat & Walnut Cookies
This is a very easy recipe. It does require some means of processing the oats and walnuts, though. That is the first step. It is best to process the oats and walnuts, together, into a fine crumb. Doing them together prevents the walnuts from turning into a paste during processing.
Then those ingredients go into a large bowl, along with the salt, baking powder and almonds. Mix them together and then add in the milk, oil and golden syrup. When everything is fully moistened place the mixture onto some plastic wrap. Form it into a log about 16 inches/40 cm long. Wrap it and freeze it for about 50 minutes to firm up the mixture a little.
Divide the cookie mixture into .5cm slices and form them into ovals or circles and place them on a lined baking tray or trays. You may need to bake in batches.
Bake the cookies for abpout 20 minutes, until they expand and rise and turn a golden brown colour. Leave them on the trays for a few minutes. Then transfer the cookies to a wire rack to cool completely.
My Cookies
I let my cookies bake for 20 minutes. They rose nicely and coloured well. After a few minutes resting on they trays I transferred them to a cooling rack.
Then, once cool, I enjoyed a taste. What a lovely cookie. Firm on the outside and so lovely and soft in the centre. The oaty flavour, along with the nuttiness from the walnuts was perfect. The sweetness was there too, with a hint of caramel. The lingering hit of salt gave a wonderful aftertaste too, similar to what you might like in salted caramel. However, remember that you can vary the amount of salt to your liking.
These are very easy cookies to make and they taste so good.
Another very easy cookie recipe is Cardamom & Lemon Shortbread
Oat & Walnut Cookies
30
servings15
minutes20
minutesKeep the screen of your device on
Ingredients
100g(1 cup) oats
100g(1 cup) walnuts
200g(2 cups) ground almonds
150g(6 3/4 tbsp) golden syrup
100g(6 tbsp + 1 tsp) plant based milk(or cows milk)
50g(3 1/2 tbsp) vegetable oil
6g(1 1/2 tsp) baking powder
6gt(1 tsp) salt – adjust to your taste
Directions
- Place the oats and walnuts into a processor and process them until very fine.
- Tip the oat and walnut mixture into a large bowl and stir in the baking powder and salt.
- Add the ground almonds and stir those in too.
- Pour in the oil, golden syrup and milk and mix until you have combined everything into a moist mixture.
- Spoon the mixture onto some plastic wrap, in the form of a log.
- Wrap the log in the plastic and squeeze it to a log of about 16 inches/40cm.
- Place the log in the freezer for about 50 minutes to let it firm up(it will still be soft).
- Preheat the oven to 180C/160C Fan/350F.
- Line a couple of baking trays with parchment paper or silicone mats.
- Unwrap the log of dough and cut slices that are about .5cm thick.
- Shape each slice into an oval, or a circle, and place on the baking trays leaving a gap for expansion during baking.
- Chill any remaining dough, and use after baking the first batch.
- Bake the cookies for about 20 minutes until they have risen, expanded and browned.
- Leave them on the trays for a few minutes, then transfer them to a wire rack to cool completely.