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Gluten-Free Walnut Cookies

Delightful gluten-free walnut cookies that are soft, chewy, and bursting with flavor, perfect for sharing with friends and family.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 26 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 270 g walnuts fresh + good quality a must! This is the weight after shells removed.
  • 125 g caster/superfine sugar
  • 1 tsp vanilla extract
  • 2 large egg whites at room temperature
  • 3 tbsp pure icing/powdered sugar sifted if necessary

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (355 F) and line two sheet pans with non-stick baking paper.
  2. In a small food processor, add the walnuts and caster sugar. Blend until the walnuts are finely ground.
  3. Tip the walnut and sugar mix into a medium-sized bowl.
  4. In a small bowl, lightly whisk the egg whites with a fork until they become frothy.
  5. Add the egg whites and vanilla to the walnut mixture, stirring until everything is combined. Let it stand for five minutes.
  6. 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.
  7. Lightly dampen your hands to prevent the mixture from sticking, and roll each cookie into a ball.
  8. In a flat dish, add the icing/powdered sugar and gently roll each cookie ball to coat.
  9. Bake for 11-13 minutes until golden brown.
  10. Remove from the oven and let the cookies cool completely on a cooling rack.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week. They also freeze nicely for later indulgence. For added texture, feel free to chop up some walnuts coarsely before mixing them in for a delightful crunch. You can use aquafaba as a substitute for the egg whites to make these cookies vegan.