Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup pastry flour
• 3 tablespoons tapioca flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon xanthan gum
• 1 1/2 cups vegan sugar or unbleached organic cane sugar
• 1/2 cup applesauce
• 1/2 cup raw organic coconut oil, melted
• 3 tablespoons grapeseed oil
• 2 teaspoons pure vanilla extract or 2 vanilla beans, scraped
• 1/2 teaspoon apple cider vinegar
• 1 1/2 cups chopped walnuts

Instructions

1. Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.
2. Whisk the flours, baking powder, salt and xanthan gum together in a medium bowl.
3. Put the sugar, applesauce, coconut oil, grapeseed oil, vanilla and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chopped walnuts.
4. Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and slightly browned around the edges, 18 to 20 minutes.
5. Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions.