There’s something utterly heartwarming about the smell of freshly baked cookies wafting through a cozy kitchen. This particular cookie recipe, dear friends, takes me straight back to my grandmother’s house, where laughter and love mingled with the sweet aroma of baked goods. Today, we’re diving into a delightful batch of Gluten-Free Walnut Cookies — a treat that brings the essence of home to your very own kitchen.
Why make this recipe?
These walnut cookies are not just delicious; they’re a celebration of the simple joys in life. Soft, chewy, and bursting with flavor, they remind us that we don’t need fancy ingredients or complicated techniques to create something beautiful. They’re perfect for afternoon tea or as a sweet treat to share with loved ones. Plus, being gluten-free, they open up the cookie-loving world to many friends and family who may have dietary restrictions.
How to make Gluten-Free Walnut Cookies
Gathering the ingredients is just the beginning of this cozy journey. Each component plays its part in crafting a truly scrumptious cookie, rich in flavor and texture.
Ingredients:
- 270 g (9.5 oz) walnuts – fresh + good quality a must! This is the weight after shells removed. (See Note 1)
- 125 g (1/2 cup + 2 tsp) caster/superfine sugar
- 1 tsp vanilla extract
- 2 large (70 g) egg whites – at room temperature
- 3 tbsp pure icing/powdered sugar – sifted if necessary (See Notes 2 and 3)
Directions:
- Preheat your oven to 180 degrees C (355 F) and line two sheet pans with non-stick baking paper. The anticipation of cookies in the oven is one of life’s simple pleasures!
- In a small food processor, add the walnuts and caster sugar. Blend until the walnuts are finely ground. Don’t forget to give it a quick stir here and there to ensure even processing.
- Tip the walnut and sugar mix into a medium-sized bowl and bask in the nutty aroma that fills the air.
- In a small bowl, lightly whisk the egg whites with a fork until they become frothy.
- Add the egg whites and vanilla to the walnut mixture, stirring until everything is lovingly combined. Let it stand for five minutes — patience is a virtue, after all!
- Give the mixture a quick stir again. Using a 2 tsp/small cookie scoop, scoop out 26 balls of cookie dough and place them on your prepared trays.
- Lightly dampen your hands to prevent the mixture from sticking, and roll each cookie into a beautiful ball.
- In a flat dish, add the icing/powdered sugar and gently roll each cookie ball to coat. Toss them between your hands to remove any excess — we want a light touch of sweetness here!
- Bake for 11-13 minutes until you see a lovely golden color peeking through the crinkles of the cookie.
- Remove from the oven and gently place the cookies on a cooling rack. Let them cool completely — though, I can’t blame you if you sneak a warm one!
How to serve Gluten-Free Walnut Cookies
These precious cookies are best served alongside a cup of hot tea or coffee. Picture this: you, your favorite soft armchair, a warm cookie in hand, and a good book to lose yourself in. It’s the recipe for a perfect afternoon.
How to store Gluten-Free Walnut Cookies
These cookies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to a week. If your household is anything like mine, they won’t last long — but they also freeze nicely for later indulgence!
Tips to make Gluten-Free Walnut Cookies
- For added texture, feel free to chop up some walnuts coarsely before mixing them in — it brings a delightful crunch.
- Make sure your ingredients, especially the walnuts, are as fresh as possible to ensure the best flavor.
- If you can’t find caster sugar, you can blitz granulated sugar in a blender until it’s fine, or just use regular granulated sugar!
Variations
Feeling adventurous? Try adding a touch of cinnamon for a warm spice or even a sprinkle of sea salt on top after baking for an irresistible sweet-salty combo. You can also swap out walnuts for pecans or almonds if you want to mix up those familiar flavors.
FAQs:
-
Can I make these cookies vegan?
Yes, you can substitute the egg whites with aquafaba (the liquid from canned chickpeas)! Use about 3 tablespoons of aquafaba for a perfect replacement. -
What can I serve these cookies with?
Paired perfectly with a cup of warm tea or coffee, they also shine on dessert platters alongside fresh fruit! -
Could I use different nuts?
Absolutely! Feel free to experiment with different nuts like pecans or macadamia nuts. Each will give a unique flavor twist!
As you roll up your sleeves and bring these gluten-free walnut cookies to life, remember that the heart of a recipe is not just in the ingredients but in the love and warmth we infuse into the process. Food is that magical thread that binds us together, and sharing it with those we cherish makes it all the more special. So gather your loved ones, whip up a batch, and let those cozy memories blossom right in your kitchen. Happy baking, y’all!
Gluten-Free Walnut Cookies
Ingredients
Method
- Preheat your oven to 180 degrees C (355 F) and line two sheet pans with non-stick baking paper.
- In a small food processor, add the walnuts and caster sugar. Blend until the walnuts are finely ground.
- Tip the walnut and sugar mix into a medium-sized bowl.
- In a small bowl, lightly whisk the egg whites with a fork until they become frothy.
- Add the egg whites and vanilla to the walnut mixture, stirring until everything is combined. Let it stand for five minutes.
- Give the mixture a quick stir again. Using a 2 tsp/small cookie scoop, scoop out 26 balls of cookie dough and place them on your prepared trays.
- Lightly dampen your hands to prevent the mixture from sticking, and roll each cookie into a ball.
- In a flat dish, add the icing/powdered sugar and gently roll each cookie ball to coat.
- Bake for 11-13 minutes until golden brown.
- Remove from the oven and let the cookies cool completely on a cooling rack.