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These walnut cookies are thin and crispy. They make a great snack or dessert and are easy to make. The cookies need just 2 ingredients and are low carb, gluten-free and keto-friendly
I love crispy crunchy cookies and these cookies are very crispy and crunchy. They are lightly sweetened with a delicious toasted walnut flavor to them.
Ingredients
- Walnuts
- Monk fruit syrup
Walnuts: Walnuts are pulsed through a food processor until they resemble coarse crumbs.
Monk fruit syrup: You do want to use a sugar-free syrup that is made of monk fruit and not other sugar substitutes like erythritol or allulose. You also want one with a thick consistency that has not been diluted with water because a thick syrup will help the cookies bind. The cookies will not crisp up with erythritol or allulose. They will also not set with syrups that have a watery and thin consistency because those syrups have too much water in them. I used ChocZero maple flavored syrup. If you are not on a keto or low carb diet, you can also use pure maple syrup.
How to Make Keto Walnut Cookies
- The walnuts are first pulsed in a food processor until they become coarse crumbs. You do want to make sure the walnut pieces are not too big. If they are on the bigger side, they will be too heavy to bind well and you will end up with crumbly cookies. If you’re not sure if your crumbs are small enough, it’s better to pulse them a little extra to be sure.
- The walnuts are then mixed with the syrup.
- Use a 1.5 tablespoon cookie scoop to scoop the cookie mixture and release onto your prepared baking sheet. Then use the back of a metal spoon to flatten and shape the cookies into round disks.
- Bake cookies for about 13-15 minutes or until they are golden brown around the edges. Let cookies cool and set before eating.
Cookie Tips
- If you are using a sugar-free syrup, it does need to be made of only monk fruit and it needs to be a thick consistency. You don’t want a thin syrup that contains a lot of water. I used ChocZero maple flavored syrup which is a monk fruit sweetener. I also tested with Lakanto maple flavored syrup (which contains water and erythritol) and allulose syrup and the cookies never set.
- To help the cookies bind, you do need to compact the walnut pieces. You do this when you compact it in the cookie scoop and also when you flatten and shape the cookies, so make sure you don’t leave this step out.
- Make sure your walnut pieces are not too big. They should be the size of crumbs.
More Low Carb Cookies
- 2 Ingredient Low Carb Peanut Butter Cookies
- 2 Ingredient Keto Almond Cookies
- 3 Ingredient Keto Chocolate Meltaways
2 Ingredient Keto Walnut Cookies
Crispy crunchy walnut cookies that are just 2 ingredients and so easy to make! These cookies are also low carb, gluten-free and keto-friendly.
Ingredients
- 1.5 cups (149 g) walnut halves pulsed in a food processor until they become coarse crumbs
- 1/4 cup (2 fl oz/60 ml) ChocZero maple flavored syrup see note
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add walnut pieces and syrup to a large mixing bowl. When pouring out the walnuts from the food processor, make sure you scrape the sides and bottom of the food processor with a spatula to get all of the crumbs of walnuts stuck on the sides and bottom of the food processor. Similarly, some of the syrup will stick to your measuring cup so make sure to use a spatula to scrape the syrup from the sides and bottom of the measuring cup so all of it ends up in the mixing bowl.
- Stir the walnut and syrup mixture until the walnut pieces are evenly coated in syrup. Because the syrup is thick, it may initially seemlike you don't have enough syrup to coat, but as you continue stirring, you should see the syrup spreading across the walnut pieces.
- Using a 1.5 tbsp cookie scoop, pack the cookie mixture into your cookie scoop. Do your best to pack the mixture into the scoop to help the mixture hold its form. Release onto your prepared baking sheet. Repeat with remaining mixture, spacing each about 1 inch apart. Use the back of a metal spoon to press and shape each cookie until it becomes a thin round disk (1/4 inch thick). If your mixture is too sticky or you are having difficulty shaping, you can lightly wet the back of the spoon with water before using it to press the walnut mixture. The cookies will not change shape during baking so shape them how you want the final outcome to be. It's important to pack the mixture into the cookie scoop and to use a spoon to flatten and shape the cookies because doing these things also helps to compact the mixture together which will then allow the ingredients to bind together during baking.
- Bake the cookies for about 13-15 minutes or until the the edges turn a golden brown.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are set. This will take about 20 minutes. They will not yet be crispy when they first come out of the oven. Once they are no longer hot, the cookies should be fully set and crispy. The best way to remove them is to peel them off the parchment paper or silicone mat instead of using a spatula. Once the cookies are ready, enjoy them right away or store them in an airtight container or sealed bag. I recommend storing them within an hour after they are done baking. If you leave them out in the open too long, they will absorb the moisture in the air which will cause them to soften.
Notes
- It's important to use a thick syrup that is made with monk fruit sweetener only. If you use a syrup with a thin consistency, it contains too much water and the cookies won't bind. We also had issues with the cookies binding and crisping up with other sugar substitutes like erythritol and allulose. We tested these cookies with Lakanto maple flavored syrup and My Normal allulose syrup and the cookies did not crisp up or bind.
- I used ChocZero brand maple flavored syrup.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- These cookies can also be made with pure maple syrup.
- If you do accidentally leave your cookies out too long and they turn soft, you can place them back in the oven for a few minutes to crisp them up again.
- Make sure your walnuts are pulsed to coarse crumbs. If the pieces are too big they won't bind and your cookies will be crumbly.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
Serving: 1cookie, Calories: 100kcal, Carbohydrates: 7g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Sodium: 2mg, Fiber: 6g, Sugar: 0.4g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
