Recipes: Desserts

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Chef Al’s Vegan Chocolate Chip Walnut Cookies



  • 3/4 cup Rapunzel® Organic Sunflower Oil
  • 1/2 cup organic ripe bananas, mashed
  • 3/4 cup Rapunzel® Organic Rapadura Sugar
  • 1/2 tsp. celtic sea salt (Grain and Salt Society)
  • 1/2 tsp. ground cardamom
  • 1 1/2 cup organic whole wheat pastry flour
  • 3/4 cup organic unbleached all-purpose flour
  • 1 tsp. baking soda
  • 3/4 cup Rapunzel® Organic Chocolate Morsels
  • 1/2 cup organic walnuts, chopped


  1. Preheat oven to 375º F.
  2. Combine all ingredients in a large stainless steel bowl. Warm over low flame for 2 minutes. Whisk to incorporate. Remove from stovetop with pot holders.
  3. Sift all ingredients in another bowl. Add flour mixture 1/2 cup at a time until no flour spots remain (about 2 minutes). Fold in ingredients until incorporated.
  4. Remove dough ball onto a cutting board. Roll into a rounded log about 16″ long by 1 1/2″ in diameter. Mark and cut the dough into 12 even pieces with a sharp knife.
  5. Press down each piece and round off edges. Transfer to cookie sheet lined with unbleached parchment paper using a small spatula.
  6. Bake at 375º F approximately 14-16 minutes (do not overbake – look for golden color on bottom of cookie).
  7. Remove from oven. Let sit on cookie sheet for 5 minutes. Transfer to cooling rack. Enjoy!

Servings: 12

Nutritional information per serving: Calories 402.24, Fat 20.98g, Cholesterol 139.58 mg, Sodium 168.77mg, Carbohydrates 47.75g, Fiber 2.67g, Protein 4.90g, Sugar 37.68g

©2004 Chef Al Chase, Institute for Culinary Awakening;,

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