• 1 cup walnuts ( chopped)

  • 600 g any purpose of flour

  • 300 g soft brown sugar

  • 300 g powdered sugar 9 I use coconut sugar)

  • 255 g cocoa powder

  • 1 tsp ground cloves

  • 1 tsp cinnamon

  • pinch salt

  • 300 g softened vegan butter, in small pieces


  • Preheat the oven to 350° F/190° C. If your cookie molds are unseasoned or not non-stick, lightly oil them.

  • In a food processor, grind the walnuts until they form a crumbly paste.

  • In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder, and nuts. Add to butter-sugar mixture, mixing thoroughly.

  • Form the dough into a ball and gently knead it a few times.

  • Oil the molds and then sprinkle them with flour so you can remove baked cookies out easy.

  • Press dough into prepared pans/ molds ( oil them from inside and sprinkle with flour) and bake for about 20 minutes or until a toothpick tests clean and the edges are turning slightly brown. Cool completely.

  • If you are using individual molds, place  them on a baking sheet; bake for 8-10 minutes, watching carefully that the edges of the cookies don’t burn.

  • Allow the cookies to cool for 5 minutes before gently sliding them out of the forms.