Super Crunchy Walnut Cookies ~ Vegan friendly ( 鬆脆合桃酥 )

Super Crunchy Walnut Cookies  ~ Vegan friendly ( 鬆脆合桃酥 )

Crunchy Walnut cookies

This year, I’m not going to bake a cake for Christmas, only cookies and raw vegan truffles! But guess what, I made few different cookies and truffles in one day, Gosh, my back was hurt and my legs was so tired after all finished.

Today I only post this crunchy walnut cookie first, because I’m too tired, sorry!  Why do I pick these cookies to show you first, because they’re so yummy, crunchy and crumbly, take care not to drop the crumbs on the floor!

I guess they won’t last too long in the kitchen, mine too! I needed to make another batch for my friends and kids the other day. Therefore, you better make one more batch in case they’re gone too quickly ! 🙂

Crunchy Walnut Cookies

Super Crunchy Walnut Cookies    ( 鬆脆合桃酥 )


  •  100g All-purpose flour/ Plain flour
  •  40g Light brown sugar
  •  50g Grapeseed oil or other vegetable oil
  •  10g Egg, beaten      (vegan can use 1 tsp of flaxmeal + 3 tsp water, mixed)
  •  30g Toasted walnut, chopped
  •  1/8 tsp Bicarbonate of soda
  •  1/2 tsp Baking powder


  1. Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
  2. Put the vegetable oil, egg and sugar into a mixing bowl, use a hand whisk to beat until all well combined.
  3. Sift all the flour, baking powder and bicarbonate of soda together, add the chopped walnut in.
  4. Add the dry ingredients into the wet ingredients, use spatula to mix until to form a dough. It could be so crumbly, but that is it.
  5. Take one small of the dough roll into a ball shape and slightly press down to flatten it and repeat the rest of the dough.
  6. Place on a lined baking tray, if you’re a vegan, brush all the cookies with a little bit of milk just like me; otherwise you can brush with a layer of beaten egg. Bake in the preheat oven for around 15 to 20 minutes, depends how thick is your cookies, so better have a check after the first 15 minutes, and adjust the more or less time to bake.


  • Normally bake cookies or biscuits only take 10 more minutes in the oven, so better not to go too far or do something else, keep watching, in case to get burned.
  • If you like, can put one piece of walnut on top of each cookie, but I haven’t added on top, because the cookies are crunchy enough. And I make them quite small.
  • If you use egg wash the top, the finishing cookies will be more golden brown, but brush with milk still quite nice.
  • Because this cookie is using the vegetable oil not the butter, so the dough will be quite crumble, but try working hard to bind the dough to form a ball shape, the baked cookies will be so crunchy. It’s just like melted in your mouth. Highly recommend you to try it!


相信大家都認同為健康着想,平時少食用反式脂肪的,例如牛油類的。所以今次做的cookies 係用植物油取代牛油,雖然操作方面有少少難度,但出來的结果很酥脆,值得的!
Super Crunchy Walnut Cookies ~ Vegan friendly ( 鬆脆合桃酥 )

100g 麵粉
40g. 幼糖,or brown sugar
50g. 提子核油 或者其他菜油
10g. 蛋黄 (纯素者可以用1茶匙亜麻籽粉+3茶匙水,攪匀,待5分鐘才用)
30g. 焗香的合桃,切碎
1/8. 茶匙梳打粉
1/2. 茶匙泡打粉

1. 預熱焗爐350F/ 180C/ 160C 風扇焗爐
2. 用手動打蛋器,攪勻菜油,蛋(或者亜麻籽混合液),和糖。
3. 將所有粉類過篩,加入合桃碎,待用。
4. 將乾的材料,慢慢加入濕的材料中,拌勻至完全混合。形成—個麵糰。
5. 將麵糰分切成大小均匀的小圓球,用手掌輕輕按壓—下,排放在烤盤上,放入焗爐,可以在餅干面搽上少少蛋液。若果是纯素者,可以用少少豆奶或杏仁奶搽餅干面的!
6. 大概焗约15至 18 分鐘,視乎厚薄而定,最好在12 至 15 分鐘,check 下!

提示: 因為是用植物油,所以粉糰會鬆散些,不過盡量用手握實,可以造形成功的,就是因為這個原因,這合桃酥很鬆脆。

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