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Chinese Walnut Cookies
[Gluten Free & Vegan]

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Gluten-free, vegan, healthy, simple, easy, delicious, and authentic Asian recipes. Owner and founder of Healthy gf... Read More

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Chinese Walnut Cookies [Vegan]

Dairy Free

Chinese walnut cookies, also called Hup Toh Soh 核桃酥 in Cantonese, are an old-styled favourite Chinese New Year (CNY) cookies that is crunchy, nutty and fragrant.

Ingredients You Need for Chinese Walnut Cookies [Gluten Free & Vegan]

8 3/4 ounces natural walnuts, roasted and finely ground into meal
3 1/2 ounces walnuts, roasted and coarsely ground
12 1/3 ounces gluten free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon xanthan gum
1 tablespoon white chia seeds
7 ounces vegan butter
1/3 cup maple syrup
1/2 cup natural walnuts, halved

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How to Prepare Chinese Walnut Cookies [Gluten Free & Vegan]

Roast all the walnuts in the preheated fan-forced oven at 320°F for 10 minutes or until lightly golden brown. Set aside to cool.
Add 8.8oz roasted walnuts into a food processor and grind into meal. Set aside in a bowl.
Then add 3.5oz roasted walnuts into the food processor and coarsely ground for around 6 seconds. Set aside.
In a large bowl, whisk all the rest of the dry ingredients together and add in all the ground walnuts from steps 2 and 3. Mix and combine well with a spatula.
Then add the vegan butter and maple syrup to the dry ingredients and rub the wet ingredients into the flour until the mixture resembles coarse bread crumbs.
Use your hands to knead the dough until you get a smooth dough.
Preheat fan-forced oven to 320°F. Position the oven rack in the lower third of your oven.
Roll the dough into small balls (1 ounce each), repeat until you have used up all the dough.
Flatten each ball into a 1 1/2 inch round patty and smooth the edges with your fingers.
Place each cookie dough 1 inch apart, onto baking trays lined with baking paper.
Press halved walnut gently onto the center of each cookie dough.
Bake in the oven for 25 minutes or until the cookies are lightly golden brown.
Allow the cookies to cool on the baking trays for 5 to 10 minutes before removing to a cooling rack.
Once the cookies are completely cooled, store in an air-tight container.