Super easy walnut cookies that are gluten-free and require only 3 ingredients to make.
Me and these walnut cookies go waay back in time. I first attempted to make Walnut cookies when I was around 10 years old. During summer break, I was visiting my granny at her farm house. Weather was hot and we had to be indoors for the majority of the afternoon. So what better way to spend the day than experiment in the kitchen, right?
While my granny was in the other room, resting, I pulled a mixing bowl, some eggs and finely chopped walnuts and got in business. Nana recipe notebook said ‘’divide egg whites from egg yolks’’, but I thought that was unnecessary step. How do you even do that, right? She didn’t have a mixer, so I figured a fork will do the trick and started beating the eggs. Then poured the chopped walnuts and started to jumble vigorously.
Granny must have heard the noise (she really expected me to be in bed, reading a book) and walked in the middle of my creative experiment. When I enthusiastically explained what I was cooking (and how I was cooking it) she bursted into laughter.
Needless to say, my 1st attempt wasn’t the greatest. However, my passion for these simple yet super delicious cookies remained. Recipe has improved; in fact it might be the best Walnut cookie you’ve ever tasted! No joke here folks.
These WALNUT COOKIES are:
- Quick & easy to make
- Even Gluten-free
In one sentence: all qualities a proper cookie should have (to my standards at least)
As this recipe requires only egg whites, you are left with 3 egg yolks hanging in the fridge. If you want to avoid throwing them away, why not try out our (gluten-free) Oatmeal Feta Yogurt Bake. It calls for 3 eggs, but you can substitute them for 3 egg yolks and 1 (or even 2) small eggs. It turns out delicious every time!
MORE TASTY & EASY DESSERTS
BEST Walnut Cookies (GLUTEN FREE & only 3 Ingredients)
- 3 large eggs (egg whites needed), divided
- 2 cups walnuts, finely chopped
- 1/3 cup brown sugar
- Divide egg whites from egg yolks. Set egg yolks aside ( see above for waste-free tip).
- In a mixing bowl, beat egg whites until stiff peaks are formed (I use a hand mixer and IKEA mixing bowls)
- In a food processor, place walnuts and brown sugar and pulse until finely chopped. Then measure 2, 1/3 cups and pour into beaten egg whites.
- Gently (!) mix walnuts, sugar and egg whites until foam like cookie dough is well combined. Try to preserve the air as much as possible.
- Using a spoon/ small-ish ice cream scoop, place cookie dough on backing paper, while gently forming flat cookies.
- Bake in preheated oven (180C/360F) for around 10-15 min or until cookies turn light brown.
- Leave to cool and tuck in.
- It’s important to beat egg whites to stiff peaks; otherwise cookies will not turn good.
- While mixing chopped walnuts with egg whites and/or placing on baking paper – do not press or mix too hard. That way most of the air will be preserved.