Black Walnut Cookies

I’ve mentioned before that cookies are my go-to baking treat. I wasn’t lying. If I get the urge to bake and experiment, the first place I go to is cookies. There’s a lot of room for successful experimentation in gluten-free cookies. They’re also easy to share, which is what I often do with my baked goods. My coworkers receive a great many of my creations. (Although the hubby’s coworkers received these – gotta spread the wealth from time to time!) And, they’re cookies. Cookies are awesome!

So I had a few minutes the other night, waiting for dinner to finish in the oven, and so I threw together these little babies. I made a small batch (but you could definitely double the recipe!), since I was experimenting, just to see how they’d turn out. They looked promising out of the oven, but they were even more delightful once they cooled. Comforting, sweet (but not overly so), a bit soft, a bit chewy. A perfect little bite after dinner, or to help through a long afternoon.

Of course, this means that other recipes that I’ve promised (like the chocolate zucchini cake pictured here) will have to wait a few more days. You see, I had requests for the recipe after I posted the photo on Facebook, so I went ahead and bumped these to the front of the line. But I promise, the cake will come. Soon. For now, enjoy this simple little treat.

Black Walnut Cookies (grain-free, dairy-free)

3/4 c blanched almond flour

2 T arrowroot starch

1/4 t baking soda

1/4 t salt

1/2 c sucanat, coconut palm sugar, or brown sugar

1/4 c almond butter

1 egg at room temperature

1 t vanilla extract

2 T coconut oil, melted and cooled

1/2 c chopped black walnuts

Preheat oven to 350 degrees. In a large bowl, whisk together the almond flour, arrowroot, baking soda, salt and sugar. In a medium bowl, whisk together the almond butter, egg, vanilla, and coconut oil. Mix together the wet ingredients into the dry until well-blended. Stir in walnuts.

Scoop tablespoonfuls of dough and roll into balls. Place on a parchment-lined baking sheet. Bake for 10-12 minutes or until golden on the edges and bottoms. Allow to cool for 5 minutes on the baking sheet, and then remove to finish cooling on a cooling rack.

Makes 12-14 cookies.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free and Whole Food Wednesdays at Beyond the Peel.


  1. says

    Those look like tollhouse cookies Alta! I know they are nothing like them, but by the looks, you could really fool people. I’m amazed by almond flour sometimes.

  2. says

    These are absolutely lovely, Alta! After your last black walnut recipe, that yummy and beautiful cake, I picked up some black walnuts to make an old favorite recipe of ours, but haven’t gotten to it yet. Soon, I hope. Must share this one!


    • altawrites says

      Shirley – I thought of you when I made these. They just seemed Southern and just so…you. :) I hope you make your old favorite soon – and share if you do!

  3. dee m says

    Oh goodness goshness!! These look truly mouth watering delish!! I have not had black walnuts in many years. We have black walnuts trees growing in our back yard, but I have tried twice to dry them myself. I just can’t get past the process and stages they have to go through. When we leave them in boxes away from the house, the squirrels find our stash and they stash ’em away! :)
    I will have to try to find some in the local grocery to make these for sure.

    • altawrites says

      Tom – I feel ya, but yes, they are worth it! Wish I had a tree myself on our property.

    • altawrites says

      Janet – I’m sure you could, but the ratios would likely be entirely different. Coconut flour has unique properties to it that are much different than almond flour. I haven’t tried it. You are welcome to experiment; let me know if you do!

  4. says

    I adore using almond flour in cookies, in fact I think they were made for each other :) I could easily bake cookies every day for the rest of my life. These will be made on one of those days – easily egg-free! Yum, thanks for another great recipe Alta. Fab shot too 😉

  5. Heidi says

    We have SOOOOO many walnuts. I have heard that you digest nuts better if roasted, so I make the “Crispy Walnuts” from Sue Fallon’s “Nourishing Traditions” book.

    Tom–I have a “Master Cracker” (I think that is the name!), so it takes a lot of the grunt work out. I still take about 45 minutes for a cup, though! LOL! I do it while watching TV or something equally boring–LOL!

    I am so excited for this recipe–I think I might try to bake them up today. I don’t have almond butter, so will substitute another butter for that (hey…can we say “Walnut butter”?? I wonder if that’d work, with a little walnut oil?).

    I really, REALLY appreciate your site and your recipes! So glad I stumbled upon it (from a Facbeook link! LOL!).

    • altawrites says

      Heidi – I make crispy nuts from Nourishing Traditions all the time. I actually think they taste better too. I think walnut butter would be delicious! (I’ve made a walnut-date nut butter before (and blogged about it even) – I bet that would be super-tasty…)


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