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.
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