Honey Walnut Cookies

honey-walnut-cookies

These honey walnut cookies are a delicious guilt-free indulgence. They are made with almond and arrowroot flour and they are soft, and fluffy inside. If someone doesn’t like walnuts, since they do have a strong flavor, you can easily substitute sliced almonds or pistachios. Walnuts are just what I had in my pantry, when attempted and failed at paleo pizzelles. Despite my failed first recipe, I am really happy with the texture and height of these cookies and plan on using a similar recipe base for future cookie attempts. If you like your cookies a little golden brown around the edges, which I do, bake at 350 degrees. If you don’t like a little browning cook at 320.

I think these would taste great with some coffee or hot coco. You can also make them look pretty with a light dusting of confectionery sugar, or for people with a sweet tooth that can be hard to please. You can get a portable confectionery sugar duster, and then bring this batch to work and everyone can marvel at your grain-free, dairy-free baking skills.

Honey Walnut Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 40m
Ingredients
  • 6 eggs
  • 1 cup of honey
  • 1 cup of organic palm oil (Spectrum Organic non-hydrogenated vegetable shortening)
  • 2 tsp vanilla extract
  • ¼ sea salt
  • 3½ cups of almond flour
  • 2 cups of arrowroot flour
  • ½ tsp baking soda
  • 2 cups of walnuts
  • 1 tbsp apple cider vinegar
Instructions
  1. Mix dry ingredients, sea salt, baking soda, and flours, in a large bowl.
  2. Mix wet ingredients, eggs, honey, and apple cider vinegar, in a separate bowl.
  3. Then combine wet ingredients into dry ingredients, with a hand mixer on low. Gradually increase speed and add palm oil.
  4. Use a food processor to easily pulse 2 cups of walnuts, and stir it into cookie batter.
  5. Then line a cookie sheet with parchment paper, and scoop dough into sizes a tiny bit larger than one tbsp, onto parchment paper. Leave a lot of room between cookies because they spread out.
  6. Bake at 350 for 10-15 minutes or until edges start to get golden brown.
  7. Let cookies cool for 5 minutes before removing them from baking sheet.

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