Walnuts, vanilla and raw brown sugar melted into nice caramel flavor in these cookies. These nutty treats are rather soft and a little crisp on the bottom right after baking, perfect with a cup of tea and snow falling silently outside our window. Helsinki has tons of snow right now, but the weather forecasts say it should be more or less gone by tomorrow, so it’s best to celebrate with a cookie (or a few) while the magic lasts!
I’ve found that using soy yogurt with whole flours somehow improves the texture of the final product. I checked out a few recipes in cookbooks before improvising this recipe, but I think the idea of using tapioca starch definitely lurked into my mind from the Post Punk Kitchen Blog‘s Chocolate Chip Cookie recipe from a few weeks back.
The Cookie Dough (20 medium cookies):
- 3 to 3 and 1/2 dl whole wheat flour
- 1 and 1/2 dl walnuts, chopped
- 1 dl canola oil
- 1 dl plain soy yogurt
- 2 dl brown sugar (I used yummy raw sugar from Bolivia)
- 3 tablespoons white sugar
- 1 tablespoon vanilla sugar
- 2 tablespoons tapioca starch
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
First, I whisked together the soy yogurt, canola oil, sugars, and tapioca starch. Actually Heikki helped me with this step when I got tired of whisking – it takes a bit of time until all the sugar is dissolved. Then I combined 3 dl of the whole wheat flour with the baking soda, and Heikki chopped the walnuts. Now, I added the flour mixture to the wet mix bowl, stirred until combined, and added the walnuts. The dough seemed a little too sticky so I added another 1/2 dl of flour, and the dough was ready.
There’s been a lot of talk about refrigerating the cookie dough after an article about perfect cookies appeared in the New York Times, but I didn’t have time for this step. I will try that trick some time soon for sure!
So I just rolled the dough into 20 balls and flattened them with a fork on two cookie sheets covered with baking parchment. Then I baked the cookies one sheet at a time for 8 minutes, until slightly browned on the bottom side. Overbaking makes the cookies dry out, so it’s best to be careful – they didn’t look quite baked enough after eight minutes, but they were!