Best Delicious No Flour Walnut Cookies Recipes

No Flour Cookies (6 Flavors!) image

Provided by Arman

Categories Dessert

Number Of Ingredients 20

1 1/2 cups gluten free rolled oats (any rolled oats work)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup sugar of choice (white, brown, coconut or sugar free)
1/4 teaspoon salt
2 tablespoon coconut oil (can substitute for dairy free butter/butter of choice)
1/2 cup milk of choice
1/4 cup chocolate chips of choice (or mix-ins of choice)
1/4 cup raisins
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup dairy free white chocolate chips (or standard white chocolate chips)
2 tablespoon macadamia nuts (chopped)
1/4 cup dairy free white chocolate chips
1/4 cup unsweetened dried cranberries
1/4 cup pecans (chopped)
2 tablespoon chocolate chips of choice
2 tablespoon unsweetened shredded coconut
1/4 cup mixed chocolate chips (semi-sweet, dark, white, etc.)
1/4 cup chocolate chunks of choice

Steps:

Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper and set aside.
In a high-speed blender or food processor, add your oats, baking powder, baking soda, salt, and sugar and blend until combined and the oats are coarse.
In a large mixing bowl, add your blender ingredients. Add your coconut oil (or butter), vanilla extract, and milk and mix until combined. Fold through your mix-ins of choice (depending on which cookie option you choose), reserving a few to top the cookies with.
Form 12 small balls of dough onto the lined tray or cookie sheet. Press on each ball into a cookie shape and top with extra mix-in ingredients. Bake for 10 minutes, before removing from the oven and letting cool on the pan completely.

Nutrition Facts : ServingSize 1 cookie, Calories 72 kcal, Carbohydrate 11 g, Protein 1 g, Fat 3 g, Sodium 125 mg, Fiber 1 g

Delicious, No-Flour Walnut Cookies image

Provided by Adium

Time 15m

Yield 20 cookies

Number Of Ingredients 5

4 extra-large egg yolks
1/2 cup sugar
1/4 teaspoon vanilla extract or 1/4 teaspoon vanilla powder
3 1/2 cups walnuts, coarsely chopped
1/4 teaspoon lemon rind (from one lemon)

Steps:

Preheat oven to 325°F.
Beat egg yolks and sugar until very thick and plain color, for about 5 minutes. Use an electric mixer to speed up the process or your hand will get tired.
Stir in the vanilla, chopped walnuts and lemon rind into the yolk mixture.
Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp) of the batter on to the parchment-lined baking sheet 2 inches apart.
Bake for 10 minute or until cookies are dry and firm. To tell if the cookies are ready, simply look for slight golden edges. Cookies will be soft to touch when ready. (They will completely solidify once cooled).
Remove from the oven and let cool on the baking sheet for about 5-10 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 164.4, Fat 14.2, SaturatedFat 1.6, Cholesterol 42, Sodium 2, Carbohydrate 7.9, Fiber 1.4, Sugar 5.6, Protein 3.7

Flourless Chocolate-Walnut Cookies image

Provided by Francois Payard

Yield Makes 60 cookies

Number Of Ingredients 7

Parchment paper
2 1/2 cups walnut halves
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extract

Steps:

Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.