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Skinny Ganache Walnut Cookies

  • Cooking time7 min
  • Prep time15 min
  • Makes 60 cookies
recipe image Biscuits aux noix et à la ganache avec la pâte à biscuits aux possibilités infinies Becel


  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) PLUS 2 Tbsp. (30 mL) Becel® salted margarine sticks , divided
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 1/3 cups toasted walnuts , divided
  • 1/4 cup 2% milk
  • 1 cup dark chocolate chips

Nutrition facts

Total Fat6.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat2.000 g
Monounsaturated Fat2.000 g
Cholesterol5 mg
Sodium70 mg
Total Carbs10.00 g
Dietary Fiber0.0 g
Sugars6.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium8 mg
Iron1.00 mg
Potassium25.000 mg
Omega-30.40 g
Omega-61.50 g


  1. Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Mix 1 cup (250 mL) Becel® Buttery Taste margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Finely chop 1/3 cup walnuts and stir in. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
  3. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
  4. Combine remaining 2 Tbsp. margarine with milk in microwave-safe bowl and microwave until margarine is melted and mixture is hot, about 1 minute (timing will depend on the wattage of your microwave). Place chips in small bowl and pour hot milk mixture over chips. Let stand 5 minutes then stir until smooth. Place a dollop of chocolate ganache over centers of cookies, spread slightly and top with remaining walnut pieces.