2 Ingredient Walnut Cookies (No Flour, Eggs, Refined Sugar, Dairy, Butter or Oil)
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These walnut cookies are nutty and chewy. The cookies need just 2 ingredients and don’t require any flour, eggs, refined sugar, dairy, butter or oil. The cookies take only a few minutes to prepare and store well. They can also easily be customized.
These walnut cookies are a great snack or dessert. They are firm, nutty, chewy and lightly sweet. They only take about 5 minutes to prepare and are ready in about 20 minutes.
Ingredients
- Walnuts
- Maple syrup
Walnuts: This recipe uses raw walnut halves. The walnuts are pulsed in a food processor until they become fine crumbs and almost like flour. You can also use walnut flour to make these cookies.
Maple syrup: Maple syrup is used to bind the cookies and also sweeten the cookies. You can use a sugar-free maple syrup as a substitute. I don’t recommend using honey for these cookies. Honey retains too much moisture, which makes the cookies soft and crumbly.
How to Make Walnut Cookies
- The walnuts are pulsed in a food processor until they become fine crumbs or a coarse flour. Transfer the mixture to a mixing bowl.
- Add in the maple syrup and mix until the syrup is fully incorporated. The mixture should stick if pinched together. Taste, and if needed, you can add more syrup.
- Use a 1.5 tablespoon cookie scoop to scoop the dough and release onto your prepared baking sheet. Flatten each dough ball into a round disk.
- Bake the cookies for about 12-15 minutes or until golden brown around the edges and lightly golden on the surface. Let the cookies fully cool on the baking sheet before removing.
Expert Tips
- Be careful not to pulse the walnuts for too long. They will start to become walnut butter if you pulse too much.
- You can also drizzle these cookies with dark chocolate.
- Make sure to use maple syrup and not honey. Honey retains a lot of moisture which will cause the cookies to be too soft and crumbly.
- Don’t remove the cookies from the baking sheet until they are fully cool. They need to set and firm up on the baking sheet or they will fall apart.
- Cookies should be stored in an airtight container. If they are left out at room temperature too long, they will absorb moisture from the air and become too soft.
More Cookie Recipes
2 Ingredient Walnut Cookies
These easy walnut cookies are nutty, chewy and lightly sweet. The cookies are easy to make and only require 2 ingredients. No flour, eggs, refined sugar, dairy, butter or oil required.
Ingredients
- 2 cups (214g) finely chopped raw walnut halves, see note before starting
- 1/4 cup (2 fl oz/59ml) maple syrup, or more to taste
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add walnuts to a food processor and pulse until they become the consistency of fine crumbs or coarse flour. See photo for reference. You should hear the change in sound in the food processor when the nuts are ready (there will no longer be clanging sounds of large nut pieces hitting the blades or the sides of the food processor). Be careful not to pulse too long or the nuts will start to become walnut butter.
- Measure 2 cups of walnut flour and transfer to a large mixing bowl. Add in the maple syrup. Stir until the walnut flour is evenly coated in the syrup. When you pinch some of the mixture together, it should stick. If the mixture is too dry, you can add a little more syrup. You can also add more syrup if you feel like the mixture isn't sweet enough.
- Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Press down on each dough ball with the palm of your hand or the back of a metal spoon so that it forms a thick round disk (between 1/4 and 1/2 inch thick). Smooth and round the edges as needed to form perfectly round disks. The cookies do not change shape when they bake so shape them how you want the final outcome to be. If the mixture is too sticky to easily shape, you can lightly wet the back of a metal spoon or lightly wet your fingers, to help you shape the cookies without the cookie dough sticking.
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges and on top. Let the cookies cool and set completely on the baking sheet before removing. If you try to move them before they are cooled and set, they will break apart.
- Cookies can be enjoyed right after they are cooled and set. Store any uneaten cookies in an airtight container for 1-2 days at room temperature, around 3-4 days in the fridge or about 1-2 weeks in the freezer.
Notes
- Walnut note: This recipe uses raw walnut halves that have not been salted or roasted. If you have a kitchen scale, you can measure 214 grams of walnuts to make the coarse walnut flour and you do not need to add the flour again into measuring cups. If you are not using a scale, I recommend starting with about 2.5-3 cups of walnut halves. Make sure to measure 2 cups of flour for the recipe if you are not using a scale.
- Maple syrup note: Make sure to use maple syrup and not honey. Honey causes the cookies to be too soft and crumbly.
Serving: 1cookie, Calories: 135kcal, Carbohydrates: 7g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Sodium: 0.4mg, Fiber: 1g, Sugar: 4g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Brilliant recipe. As I can’t have flour these quick recipes are ideal.
Thank you
Thank you! We’re so glad you enjoyed this recipe!
Loved these and the simplicity of only using very few ingredients! Bonus: it’s a perfect treat for my keto way of life!
Unless you advise against it, I plan on trying this with almonds next.
Thank you!
*not sure i understand why people ask for quantities of ingredients. The complete recipe is here. Any online recipes I’ve used have a description AND a ‘jump to recipe’ button to get ya there fast. Must be folks too excited to try these & they miss that part -lol
We’re so glad you loved these cookies! We do have a similar recipe that uses almonds instead of walnuts that you can find here!
Question please. I’m allergic to walnuts. Can Cashew flour be used? Could I substitute dry stevia with water to make this keto?
We haven’t tested this recipe with cashew flour or stevia and water. We do have a 3 Ingredient Oatmeal Cookie that uses cashew butter.
Love them.
Thank you!
Excellent
Thank you!
Going to make them
Great! We hope you enjoy these cookies!
Don’t know if ive missed it somewhere but there’s nothing say how mush to use.
Hello! All of the ingredients and amounts will be listed at the bottom of the post in the recipe card. You can also click the “Jump to Recipe” button at the top and it will take you right there.
Wonderful !!!
Thank you so much! We’re glad you enjoyed this recipe!
Can pecans be used?
We haven’t tested this recipe with a substitute for the walnuts but we do have a similar recipe with pecans!
Most lovely heathy cookies with tea most beautiful sweet dreams
Thank you! We’re glad you enjoyed these cookies!
You’d not say how much walnut flour and how much maple syrup. You must give exact ingredients when supplying recipients.
Hello! All of the ingredients and amounts are listed at the bottom of the post in the recipe card. You can also click the “Jump to Recipe” button at the top and it will take you right there.
Awesome
Thank you!
Can I use Almond instead of walnuts
We have a similar recipes that uses walnuts that you can find here!
Jennifer this is a new-ish recipe for me because I use a lot of yours. I want to tell you covered the topic perfectly. Your description leads to instructions and the helpful tips… I don’t think your instructions could be any more clear. Great, great job and thank you.
Btw, mid-summer is when real maple syrup is lowest in price because a lot has come to market. Excellent timing Jennifer!
Thank you! So glad you enjoyed this recipe!