Chinese New Year, a festive time celebrated by millions worldwide, coincides with the energy of the Wood Dragon this year. The Wood Dragon offers a dynamic and transformative energy that encourages personal growth and exploration. It fosters qualities like curiosity, independence, and a thirst for knowledge. Embracing this energy can open doors to new opportunities, self-discovery, and achieving personal goals. As you celebrate Chinese New Year, walnut cookies (Hup Toh Soh) when presented to others symbolize happiness.
Walnut cookies not only make for a delicious treat but also come with several health benefits. Walnuts are a fantastic source of heart-healthy fats, including omega-3 fatty acids, which have been linked to reducing inflammation, improving brain health, and supporting heart health. They also provide a good amount of protein, fibre, vitamins, and minerals. Incorporating walnuts into cookies not only enhances their taste and texture but also adds a dose of nutrients, making them a nutritious option to enjoy during the festive Chinese New Year celebrations.
The ingredients used in walnut cookies, such as flax egg, maple syrup, baking powder, baking soda, cinnamon, vanilla extract, walnuts, and plant milk, can further enhance the nutritional value of the cookies. Flax eggs, made from flaxseeds and water, act as a vegan egg substitute and provide fibre and healthy fats. Maple syrup, a natural sweetener, adds a touch of sweetness without refined sugars. Cinnamon contributes to its warming and antioxidant properties. The combination of these ingredients offers a healthier twist to traditional cookies, allowing you to enjoy the festive flavours while embracing your commitment to well-being.
Chinese New Year Walnut Cookies
- 1 flax egg 1 tbsp ground linseed (flaxseed) + 3 tbsp water
- ⅓ cup maple syrup
- ½ tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 1½ cups rolled oats
- ½ cup walnuts for blending with rolled oats to create flour
- ½ cup walnuts chopped for inside the cookie
- ⅓ cup plant milk I used soy
- 8 walnut halves for the topping
- Preheat oven to 280℃ (350℉).
- Line a baking tray with parchment paper or a silicon mat.
- Make up the flax egg then set aside to set for at least five minutes.
- In a blender or mixer, blend the rolled oats and ½ cup of walnuts to create a fine flour.
- Move the flour to a large mixing bowl, add all other ingredients except for the 8 walnuts for the topping, and mix thoroughly.
- Scoop out eight tablespoons of dough rolling them in your hands, place them in the baking tray and flatten slightly. Gently press the walnut halves into the middle of each cookie.
- Bake for 10-12 minutes or until slightly golden. Allow to cool before moving them to a wire rack for a further 10 minutes to set.