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.
- 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
- Mix dry ingredients, sea salt, baking soda, and flours, in a large bowl.
- Mix wet ingredients, eggs, honey, and apple cider vinegar, in a separate bowl.
- Then combine wet ingredients into dry ingredients, with a hand mixer on low. Gradually increase speed and add palm oil.
- Use a food processor to easily pulse 2 cups of walnuts, and stir it into cookie batter.
- 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.
- Bake at 350 for 10-15 minutes or until edges start to get golden brown.
- Let cookies cool for 5 minutes before removing them from baking sheet.