Thursday, December 20, 2018

Chewy Walnut Flour Chocolate Chip Cookies


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Welcome to my first walnut flour recipe! I'll be honest, I've shied away from walnut flour for quite a while because walnuts aren't my favorite. Don't get me wrong, I like walnuts (I am such an all-around nut lover!), but as far as nuts go, they're at the bottom of my list, mainly due to the aftertaste and the occasional bitter walnut (I bet you know what I'm talking about...). Anyway, the softness of a fresh walnut I had in a salad the other day got me wondering...what would they do to a cookie's texture? So, of course I had to find out. The good news is they turned out extra chewy, and I like them much better than almond flour-based or coconut-flour based cookies. I may be using walnut flour for cookies from here on out!

Ingredients:

8 tbsp softened salted butter
1/2 cup granulated Swerve
1/4 cup golden Lakanto
1 tsp monk fruit juice concentrate
1 tsp vanilla
1 large egg
1 cup walnut flour (or make it yourself from ~1.5 cup raw walnuts)
1/4 cup almond flour
1/4 cup coconut flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2/3 cup Lily's chocolate chips

Instructions:

1) Pre-heat oven to 350 degrees.

2) Cream together softened butter and sweeteners.

3) Add in vanilla and egg. Stir well.

4) Add in the walnut flour, almond flour, coconut flour, salt, baking powder and baking soda. Stir well.

5) Mix in the chocolate chips evenly.

6) Roll cookie dough into small balls that are very slightly flattened. These cookies do spread quite a bit on their own. Mine made 24 small-to-average sized cookies.

7) Bake for around 12-15 minutes until golden.

8) Allow to fully cool before eating or moving cookies... they solidify a lot as they cool.

9) Enjoy! 

Picture Instructions:













Nutrition Facts:

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