Walnut Butter Crumble Cookies
Paleo/GF
Baking with nut butters helps ensure that you have enough fat and moisture to bind the other batter ingredients together. Walnuts, for example, have an ideal ratio of fatty acids that help with inflammation and cardiovascular health!
If you don't like walnuts, feel free to experiment with other nuts, or substitute tahini or sunflower seed butter for a nut-free version.
Makes 4 large cookies or 12 small cookies (see note)
Ingredients
3/4 c pureed walnuts (see note)
2 eggs
3 tbsp grass-fed butter, melted (Kerry Gold)
1 tsp vanilla
1/2 c coconut sugar
1/4 c coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 c dark chocolate chopped (at least 70%)
Directions
Preheat oven to 350 degrees F. Place a sheet of parchment onto a baking sheet and set aside. Combine the wet ingredients in a large bowl: pureed walnuts, eggs, butter, vanilla, and vanilla. Mix well and set aside. Sift together the dry ingredients in another mixing bowl with a metal whisk: sugar, flour, baking soda, salt. Add the dry ingredients into the wet ingredients and stir until combined. Fold in the chocolate and divide your batter into 4 equal parts. Take each 1/4 of the batter and roll it into a large ball and place it on the baking sheet. Repeat with the other 3/4 of the dough. Using the palm of your hand, press down on each cookie until they resemble a 1" pancake. Bake for 15 to 20 minutes until golden brown.
Notes:
1. For 12 cookies, I would recommend baking them for about 10 to 12 minutes.
2. To make walnut puree: Bring 4 cups of water to a bowl in a medium sized pot. Add in 1 c of walnuts and reduce to medium heat for about 15 minutes. Drain the nuts and let cool for about 5 minutes until they are easy enough to handle. Pour the nuts and 1 tbsp of maple syrup into a food processor. Blend until you reach your desired consistency, keeping in mind that you may have to stop periodically to scrape down the sides. I blended the walnuts for this recipe until there were still some small crumb-like chunks present but clearly a paste starting to form in the bottom of the food processor. This process yields about 3/4-1 c of puree.
If you don't like walnuts, feel free to experiment with other nuts, or substitute tahini or sunflower seed butter for a nut-free version.
Makes 4 large cookies or 12 small cookies (see note)
Ingredients
3/4 c pureed walnuts (see note)
2 eggs
3 tbsp grass-fed butter, melted (Kerry Gold)
1 tsp vanilla
1/2 c coconut sugar
1/4 c coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 c dark chocolate chopped (at least 70%)
Directions
Preheat oven to 350 degrees F. Place a sheet of parchment onto a baking sheet and set aside. Combine the wet ingredients in a large bowl: pureed walnuts, eggs, butter, vanilla, and vanilla. Mix well and set aside. Sift together the dry ingredients in another mixing bowl with a metal whisk: sugar, flour, baking soda, salt. Add the dry ingredients into the wet ingredients and stir until combined. Fold in the chocolate and divide your batter into 4 equal parts. Take each 1/4 of the batter and roll it into a large ball and place it on the baking sheet. Repeat with the other 3/4 of the dough. Using the palm of your hand, press down on each cookie until they resemble a 1" pancake. Bake for 15 to 20 minutes until golden brown.
Notes:
1. For 12 cookies, I would recommend baking them for about 10 to 12 minutes.
2. To make walnut puree: Bring 4 cups of water to a bowl in a medium sized pot. Add in 1 c of walnuts and reduce to medium heat for about 15 minutes. Drain the nuts and let cool for about 5 minutes until they are easy enough to handle. Pour the nuts and 1 tbsp of maple syrup into a food processor. Blend until you reach your desired consistency, keeping in mind that you may have to stop periodically to scrape down the sides. I blended the walnuts for this recipe until there were still some small crumb-like chunks present but clearly a paste starting to form in the bottom of the food processor. This process yields about 3/4-1 c of puree.