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.
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
- 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.