All Recipes

Chocolate, Chocolate Chunk Walnut Cookies

Earthbound co-founder Myra Goodman says, "I definitely hit the jackpot when I invented these incredible cookies. They're very chocolaty, not too sweet, with a hint of coffee flavor, delicious morsels of melted chocolate, bites of walnuts, and some extra chew from the addition of oats."

And if you're counting: they're vegan! 

Note: These are the cookies that Myra uses in her vegan Coffee Ice Cream with Chocolate Cookies. It's a match made in taste bud heaven!

Prep time: 45 min | Cook time: 20 min | Total time: 65 min | 24 Servings


1 tsp

Instant coffee granules (decaf or regular)

½ cup

Very hot water (or swap the instant coffee and water for 1/2 cup of hot, strong brewed coffee)

2 Tbsp

Ground flax seed

½ cup

Old-fashioned oats (not quick oats)

¾ cup

Melted coconut oil (plus a bit more for oiling the pans)

1 ¼ cups

light brown sugar (firmly packed)

1 tsp

pure vanilla extract

1 ¼ cups

whole wheat pastry flour

¾ cup

unsweetened cocoa powder

½ tsp

baking powder

½ tsp

baking soda

½ tsp


3 ½ oz

Semi-sweet chocolate (a generous 1/2 cup, chopped into pieces about 1/4-inch or 1/3-inch wide, with all slivers and shavings)

¾ cup

Very coarsely chopped walnuts


Position two racks near the center of the oven and preheat to 325 degrees F. Lightly oil two baking sheets with extra coconut oil and set aside.

Place the instant coffee in a large bowl and add 1/2 cup of very hot water. Whisk to combine, then whisk in the ground flax seed and let the mixture rest for 5 minutes. Stir in the oatmeal and let sit for an additional 10 minutes. Add the coconut oil, brown sugar and vanilla to the bowl and stir vigorously until the mixture is thick and gelatinous.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add the dry mixture to the bowl with the batter and stir until just mixed. Fold in the chocolate and walnuts, and mix until smooth.

Scoop the dough into 24 heaping tablespoons and arrange 12 balls of dough per baking tray (rinse your hands if the dough sticks to them — it doesn’t stick to wet, clean hands). Press the balls down to make rounds about 1/3-inch thick.

Place the trays in the oven and cook for 22 to 24 minutes. If two trays don’t fit side by side in your oven, switch the position of the trays (so that the tray originally on the top rack is now on the bottom) after 10 minutes. The cookies are done when a heavenly aroma permeates the kitchen, and the tops of the cookies are dry except for the chocolate chunks. They will be slightly soft to the touch in the middle when pressed, but will firm up as they cool. Be extra careful not to burn the bottoms, because they burn quickly once the cookies are fully baked.

Remove the trays from the oven and transfer the cookies to a wire rack to cool. When completely cool, transfer to an airtight container to store. After a couple of days, you can refresh the cookies by popping one in the microwave for about 20 seconds.


Calories per serving (1 cookie) 190, Fat 12 grams, Cholesterol 0 mg, Sodium 80 mg, Carbohydrates 22 grams, Fiber 3 grams, Sugars 14 grams, Protein 3 grams.

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