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
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.