These subtly spiced flourless walnut cookies are nutty, rich and a cinch to make.
When I find myself craving a little treat, a little something special to enjoy with a cup of tea in the afternoon or after dinner, I make these walnut cookies. They’ve become one of my favorite tea time cookies and they couldn’t be simpler to make.
I know at first glance these may look pretty plain, they’re not overflowing with chocolate, or fillings, but they’re far from dull.
These nutty little cookies are a pleasant change of pace from the more familiar chocolate chip or “oatmeal” raisin.
There’s no butter, no oil, and no flour. With only three main ingredients (ground walnuts, coconut sugar and egg yolks) they’re a fairly easy cookie to make, but the results will impress.
The charmingly simple cookies are delicately spiced, with the warm and aromatic flavors of vanilla and cardamom (feel free to use cinnamon instead if that’s more your thing, but I strongly suggest you give the cardamom a try) and the caramel undertones of coconut sugar. Their lightly puffed and cracked tops reveal a beautifully tender yet chewy interior with a rich, nutty flavor.
In the time it takes the oven to heat up, you can have a batch ready to bake.
Raw walnuts are quickly ground in the food processor then added to coconut sugar and egg yolks which have been whipped until creamy, scooped onto a baking sheet and topped with a few extra crushed walnuts for crunch. A small scattering of flaky salt over the and into the oven they go. In about 10 minutes you’ll have a fresh tray of cookies cooling, ready to be devoured. All you need now is that pot of tea…
Flourless Walnut Cardamom Cookies (Gluten-Free, Paleo)
These subtly spiced flourless walnut cookies are nutty, rich and a cinch to make.
Ingredients
- 1 ¼ cup/150g raw walnuts (plus more, chopped for topping cookies)
- 3 Tablespoons/45g coconut sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- ¼ teaspoon baking soda
- Pinch of flaky sea salt
Instructions
- Preheat the oven to 325 degrees F and line baking sheet with parchment paper.
- Place walnuts and half the coconut sugar in the bowl of a food processor and pulse until finely ground. (Do not over process).
- In a medium bowl, combine the remaining coconut sugar with the egg yolks and vanilla and beat the mixture until it thickens, lightens in color and increases in volume.
- Mix ground walnuts with baking soda and fold into the egg mixture until well combined. Using a small cookie scoop, scoop dough into balls and place about 2 inches apart onto parchment-lined baking sheet. Top cookies with a few pieces of chopped walnuts and sprinkle with a pinch of flaky sea salt.
- Bake for 10 -12 minutes until cookies are cracked and golden around the edges. Cool on baking sheet then transfer to wire rack to cool completely.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 39mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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