Post Punk Kitchen Forum

Has anybody tried these? I am on my second batch, and they both failed. (I figured I did something wrong the first time!) The cookies spread out way too much, not even really resembling a cookie, so I added some flour, and chilled the dough. Now they are rising a little, but as soon as I take them out of the oven, they fall and go flat.

I haven't made them. But here's a similar, very rich recipe that works out well.

Heart Healthy Walnut & Flax Cookies
(from the CHIP program)

2-1/2 c. walnut pieces
2/3 c. whole wheat pastry flour
1 tsp. salt
1/3 cup flaxseed meal
½ c plus 2 T. maple syrup
2 tsp vanilla

Directions for 12 cookies:

1. Preheat oven to 350 degrees; Grease a large cookie sheet
2. Grind walnuts
3. Add all the ingredients in the order given to a small bowl; mix well
4. Drop dough on cookie sheet with a spoon and flatten with a fork
5. Bake 10-15 minutes or until golden brown, checking often to prevent burning
6. Let cool before removing from the cookie sheet

These are one of my favorite cookies. I always up the flour from 1 1/2 to 2 cups though. At 1 1/2 cups it's more of a cake batter consistency but at two cups it's stiffer and holds it's cookie shape.

They do spread somewhat in the oven and probably come out a bit flatter than when they go in (especially at the edges) but I consistently make this recipe with two cups of flour and it seems to be a good fix as they work every time and these are pretty much a staple cookie for me (I'd say I've probably made them around ten times now).

I've made these a few times and I love them, even though they do spread out a ton and then flatten even more while cooling. I will definitely try the 2-cups-flour trick next time though, for aesthetics.

Something I picked up from pre-vegan baking days that probably works just as well in this circumstance: Reduce the fat (Oil or Earth balance or whatever) and increase the flour. That is, if you want a puffier/not flat cookie.