I made chocolate chip cookies the other day and was going to post the recipe here, but Rachael said they weren't good enough. They didn't have the right texture (she likes them thin and flexibly brittle, but I fear that might only be possible with the use of real butter), and they needed more walnuts. This version addresses the second concern:
Walnutty Chocolate Chip Cookies
75ml walnut oil
1T molasses or golden syrup
2t vanilla extract
60ml non-dairy milk (I used almond cream)
2T flax meal
250g toasted walnuts, divided
1t each baking soda and salt
230g chocolate chips
Beat the margarine, walnut oil, and sugar till fluffy, then beat in the vanilla, molasses, flax, and milk. Coarsely chop 150g of the walnuts.
Chop the remaining 100g of walnuts in a food processor till they're a coarse meal, then whisk them together with the flour, soda, and salt. Beat into the margarine-sugar fluff, and then mix the chocolate chips and chopped walnuts in by hand. Chill the dough at least an hour, or up to 2 days.
Heat oven to 375ºF. Take walnut-sized blobs of dough and quickly shape them into 1/2" thick disks. Put them on a Silpat or parchment lined cookie sheet about an inch apart and bake for 9-11 minutes, till the edges begin to darken.