• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Plant-Based Cooking
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About/Contact
    • Recipes
    • Lunch
    • Dinner
    • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Baking » Cookies/Biscuits

    Old-Fashioned Walnut Cookies

    Published: Nov 4, 2022 by Jacq · This post may contain affiliate links ·Leave a Comment

    Jump to Recipe Print Recipe

    With Autumn, Fall, Harvest and Thanksgiving brewing in the windy leaves these old-fashioned walnut cookies are just what is required, along with a nice hand-warming hot drink, for a tasty vegan snack.

    These Old-Fashioned Walnut Cookies are adapted from an Old Hickory Nut Cookie recipe that can be found in the little recipe book Old-Fashioned Cookie Recipes by Bear Wallow Books, Nashville, Indiana [1987].

    The texture of walnut cookies are crisp and buttery similar to a chunky Scottish shortbread biscuit but a little softer inside. The walnut filling provides even more buttery crunchiness with the tasty flavours of vanilla and almond.

    No eggs or butter are required as these walnut cookies are deliciously all vegan, and just a few everyday pantry ingredients required. Also the walnuts can be replaced with any nut you prefer including chopped mixed nuts.

    two plates of walnut cookies with small dish of walnuts in background along with two cups with bird images, autumn leaves decor and orange table runner.

    These walnut cookies were prepared with Lidl [UK] sliced walnuts and Stork a vegan friendly baking margarine. Almond and vanilla essence is also added to these cookies and these can also be found relatively inexpensively from Lidl.

    What are hickory nuts?

    Hickory nuts are the fruits of hickory trees which are native to North America, although a few other hickory tree species are found in other parts of the world.

    One of the most popular hickory trees is the Shagbark tree which produces lots of tasty hickory nuts.

    Hickory trees drop their fruits in fall [autumn] and can be wild foraged, or more easily purchased at a grocery store.

    Hickory trees are relatives of walnut and pecan trees so in recipes that call for hickory nuts they are a great replacement.

    Tree nuts such as hickory nuts, walnuts, and pecans are a great source of healthy fats, vitamins, minerals and antioxidants so are a valuable addition to our diets.

    In the UK, we have the Common walnut tree so do have a look in your area [parks/green spaces/towns/gardens] as you might come up lucky enough to discover one and can forage some tasty wild walnuts for delicious recipes. Of course, if necessary, do ask the landowners permission and don't go into peoples private gardens without permission!

    How to prepare vegan old-fashioned walnut cookies

    Walnuts are used for this recipe as they are what is readily available on the Scottish island my family reside in. We do have pecans but they are incredibly expensive, and sadly absolutely no access to hickory nuts.

    If you are lucky enough to have access to hickory nuts either shop-bought or wild foraged then use those instead. Pecans can also be subbed in.

    But of course, use any nut you prefer including the less expensive mixed chopped nuts which would also work just fine.

    sugar and margarine added to mixing bowl.
    vanilla and almond essence added to creamed margarine.

    First, cream the margarine and granulated sugar.

    This can be done with a handheld mixer or by hand with a mixing or wooden spoon.

    Pour in the vanilla and almond essence, and sprinkle in the salt. Cream everything together.

    flour added to creamed margarine in mixing bowl with wooden spoon.
    walnuts added to cookie dough for walnut cookies.

    Add the flour in 2-3 stages and stir it in to the creamed mixture.

    Next, stir through the broken walnuts.

    walnut cookie dough in mixing bowl chilling in refrigerator.
    walnut cookie dough added in balls to baking tray.

    Place the cookie dough into the refrigerator to chill for at least one hour.

    Divide the dough into 15-16 balls and place onto a baking tray. Press the dough down gently but not too much.

    walnut halve added to each cookie ball on baking tray.
    walnut cookies baked on baking tray and sprinkled with demerara sugar.

    Pop a halved or broken walnut on top of each cookie and bake for 15-18 minutes on the middle shelf.

    Once removed from the oven sprinkle demerara sugar over each cookie.

    Either leave on the cookie sheet to cool or remove to a wire rack.

    walnut cookies cut open to see the inside texture on speckled light brown plate with orange background.
    If you love traditional Scottish shortbread you will love these chunky, buttery tasting, crunchy, crisp cookies that have softer insides but still retain a firm cookie crunch/biscuit bite.

    These walnut cookies are absolutely perfect with a nice cup or tea, coffee or hot cocoa.

    Delicious to serve to family, friends and guests after a special Thanksgiving, harvest, or festive meal.

    Or leave a few out for Santa along with their Christmas Eve milk. Santa prefers plant milk of course!

    Recipe Notes

    Storage

    Walnut cookies can be stored within an air-tight container for 5-7 days. Wrap in a layer of kitchen foil for additional freshness.

    Or freeze for 2-3 months, well wrapped. Defrost, unwrapped, on the countertop.

    What nuts can I use for cookies?


    Any variety of nut you like can be used for cookies either wild foraged or shop-bought.

    These cookies are prepared with walnuts which are a substitute for hickory nuts. As walnuts are a relative of hickory nuts the flavour profile is similar so walnuts are a perfect sub. Pecans are also related to walnuts and hickory nuts, so pecans can also be used.

    Other nuts that can be used in cookies:

    * hazelnuts

    * flaked/whole almonds

    * brazils

    * pistachios

    * peanuts

    * cashews

    * mixed nuts

    * mixed chopped nuts

    *[this is not a complete list as there are many more nuts that can be used for cookies]*

    Can I substitute the nuts in cookies?


    If you are allergic to nuts or just don't like them, seeds may be a good swap. Try sunflower or pumpkin seeds as they give a good bite and will add a crisp texture to the cookies.

    Sesame and poppy seeds are great for baking but for cookies such as chunky walnut cookies we are looking for the creamy crisp texture that nuts provide, so smaller seeds may be better for sprinkling over the cookies before baking.

    More tasty vegan cookie [biscuit] recipes

    Scottish Shortbread Cookies

    Old-Fashioned Oatmeal Cookies

    Old-Fashioned Raisin Oatmeal Cookies

    The Best Old-Fashioned Double Chocolate Chip Cookies

    Old-Fashioned Chunky Chocolate Chip Cookies

    Empire or Belgium/German biscuits

    Old School Dinners Chocolate Concrete Cake [chocolate crunch]

    close up of old-fashioned walnut cookies on plate with cup to side with bird image and small dish of walnuts, red coloured leaf decor.

    These old-fashioned walnut cookies are adapted from an old American Bear Wallow Books recipe for Hickory Nut Cookies.

    These Walnut cookies replace the hickory nuts with walnuts, have an extra ¼ cup of sugar, more flour, sub in vegan baking margarine for butter, and have an additional tasty walnut and crunchy sugar topping.

    This is a small batch of cookies which bakes 15-16 cookies, so if preferred simply double the quantities for more delicious vegan cookies that are perfect for sharing or gifting. Or even half the quantities if only a few cookies are required.

    two plates of walnut cookies with small dish of walnuts in background along with two cups with bird images, autumn leaves decor and orange table runner.

    Old-Fashioned Walnut Cookies

    Print Recipe
    These cookies are adapted from an old-fashioned hickory nut cookie recipe and are buttery and crisp with softer insides reminiscent of a chunky Scottish shortbread biscuit.
    Each cookie is packed with delicious walnuts and flavoured with vanilla and almond.
    If preferred, use any nut you like such as hickory nuts, pecans, flaked almonds, hazelnuts, mixed nuts, etc.
    Course Afternoon tea, Dessert, Party, picnic, Snack
    Cuisine American
    Prep Time 15 mins
    Cook Time 18 mins
    chilling 1 hr
    Total Time 1 hr 33 mins
    Servings 16 cookies
    Calories 218
    Author Jacq

    Equipment

    • cookie sheets/baking trays
    • parchment paper
    • Mixing bowl
    • hand held mixer optional, as can just use a mixing spoon

    Ingredients

    Cookie dough

    • 205 gram vegan butter [baking margarine]
    • 120 gram granulated sugar [or caster sugar]
    • ⅛ teaspoon salt
    • 1 teaspoon vanilla essence [extract/flavouring]
    • 1 teaspoon almond essence [extract/flavouring]
    • 245 gram plain flour [all-purpose flour]
    • 95 gram walnuts [halved/broken]

    Topping

    • 3 tablespoon walnuts [halved/broken] may need less or more
    • 2 tablespoon demerara sugar [or caster/granulated sugar] may need less or more
    Metric - US Customary

    Instructions

    Prepare the cookie dough

    • Add the vegan butter and sugar to a mixing bowl.
      Using either a hand-held mixer or just a mixing spoon, cream the ingredients together for a minute or so until thoroughly combined.
      205 gram vegan butter, 120 gram granulated sugar
    • Pour in the vanilla and almond essences and tip in the salt. Cream the mixture some more until combined.
      1 teaspoon vanilla essence, 1 teaspoon almond essence, ⅛ teaspoon salt
    • Now just using the mixing spoon, add the flour in 2-3 stages stirring each time until all the flour is incorporated.
      245 gram plain flour
    • Lastly mix through the walnuts.
      95 gram walnuts
    • Place the cookie dough into the refrigerator to chill for at least one hour. This stage can be done 1-2 days in advance.

    Bake the cookies

    • Preheat the oven to 160 Fan / 180C / 356 Fahrenheit / Gas 4.
    • Line a baking/cookie sheet with parchment paper.
    • Divide the dough into 15-16 cookie balls, using your hands to roll each ball and place onto the cookie sheet.
      Leave about one inch between each cookie.
    • Gently press down the top of each cookie, just a little not too far as these cookies are supposed to be chunky.
    • Pop a walnut halve onto each cookie.
      3 tablespoon walnuts
    • Bake on the middle shelf for 15-18 minutes until the cookies have spread a little, are still pale on the top but golden crispy around the edges at the base, the bottom of the cookies will also be golden.
    • Sprinkle the cookies with demerara sugar as soon as they are out the oven.
      Leave on the cookie sheet to cool or after a few minutes transfer to a wire rack.
      2 tablespoon demerara sugar

    Notes

    • Nutritional information is provided for guidance only and is not an exact calculation as ingredients vary.
    • Walnut cookies can be stored within an airtight container for up to 5-7 days. Wrap in kitchen foil to keep fresher.
    • Or freeze for 2-3 months, well wrapped. 
    • Any broken/halved nuts can substitute the walnuts, including hickory nuts either wild foraged or shop-bought, pecans, hazelnuts, flaked almonds, brazils, mixed chopped nuts, etc.
    • This recipe uses halved walnuts sourced from Lidl [UK].
    • Stork baking margarine is used as it is labelled vegan, and provides a good buttery taste and texture for these walnut cookies.
    • Almond and vanilla essences from Lidl [UK] are less expensive than the main brand versions [correct at date of writing!]
    • If you love Scottish shortbread its likely you will also like these chunky walnut cookies.
    • For a larger batch of cookies simply double the quantities.

    Nutrition

    Calories: 218kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 102mg | Potassium: 56mg | Fiber: 1g | Sugar: 9g | Vitamin A: 491IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

    Prepared these chunky old-fashioned Walnut cookies?

    We would love to know how you got on, do leave us a comment below.

    Sharing a photo of your bake on social media?

    Tag us in using #traditionalplantbasedcooking or @traditionalplantbasedcooking

    So we can admire your great baking.

    Take care, Jacq x

    More Vegan Biscuit And Cookie Recipes

    • Vegan Gingerbread Men [or person!]
    • vegan gingerbread cookies iced and on a black wire rack.
      Old-Fashioned Gingerbread Cookies
    • traditional parkin biscuits on a flower patterned plate, with small sugar cube dish to side and white doily tablecloth.
      Traditional Parkin Biscuits [cookies]
    • a wire rack with batch of vegan white chocolate and cranberry cookies, sugar dish with sugar cubes in background, pink and white tea towel background with images of berries.
      Chunky Cranberry and White Chocolate Cookies [vegan]

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Read More…

    These recipes are for everyone who loves traditional food but need easy, tasty, home-cooked vegan versions.

    All recipes are what my family actually eats day-to-day, and photos are taken just before we eat it!

    Our Most Popular Posts...

    • vegan fruit loaf cake on flowered cake plate with fork and on top of tartan napkin
      Vegan Fruit Loaf Cake (Traditional)
    • vegan school dinners sponge
      Vegan School Dinners Sponge (traybake)
    • Bowl of Mexican meatball soup with lemon wedge, wooden fork and knife, and colourful stripy background.
      Vegan Mexican Meatball Soup (Sopa De Albondigas)
    • Two bowls of vegan sausage pasta with skillet to side, and wooden background, small dish of chopped herbs.
      Vegan Sausage Pasta (With Pinto Beans And Red Peppers)

    Enjoy A Taste Of Traditional Scotland...

    • Scottish vegan traditional leek and potato soup in white bowl with small pan of toasted oats to side, water cup to side, and frilly placemat, featured image.
      Traditional Scottish Potato Leek Soup (With Toasted Oats)
    • close up of small soup tureen filled with vegan Scottish Cullen skink soup and second bowl to side with silver spoon to side sitting on a white doiley placemat, mini butter dish with slices of bread in distance, featured image.
      Vegan Traditional Scottish Cullen Skink Soup
    • white bowl of stovies, with bowl of mashed neeps above, salt and pepper shakers and fork and spoon to side, blue and white check background.
      Vegan Traditional Scottish Stovies (With Mashed Neeps)
    • vegan Scottish smiddy dumpling featured image, slices of cake on tartan napkin on circle chopping board, with tea towel with the text 'happy new year'.
      Vegan Scottish Smiddy Dumpling

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 * Traditionalplantbasedcooking