In a large mixing bowl, blend 1/2 cup of melted coconut oil with 1/2 cup granulated sugar and 1/2 cup brown sugar until fluffy and well-combined. Add 1/2 cup vegan yogurt and 1 teaspoon vanilla extract, mixing until smooth. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt before gently folding into the wet mixture until just combined.

Cover your dough with plastic wrap and refrigerate for at least 1 hour, allowing it to firm up.

While the dough chills, prepare the gooey filling by combining 1 cup of chopped walnuts, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons of maple syrup in a small bowl. Mix everything until the walnuts are evenly coated.

Once the dough is ready, preheat your oven to 350°F (175°C). Scoop about 1.5 ounces of dough and flatten it into a circle. Place about 2 teaspoons of the walnut filling in the center, then fold the dough over the filling and seal the edges tightly.

Roll each sealed cookie in a mixture of cinnamon and sugar for extra sweetness. Place the cookies on a lined baking sheet and bake for 13-15 minutes, until the edges are golden brown.

After baking, remove the Hotteok Cookies from the oven and let them cool on the tray for about 10 minutes before transferring to a wire rack to cool completely.