Rich and Chewy Black Walnut Cookies with Oatmeal (GF)
Chewy, rich black walnut cookies perfect for serving with coffee or tea, taking on a hike, or eating all by themselves. Many different nuts or nut flours can be substituted.
Servings: 20 servings
Calories: 88kcal
Cost: 5
Equipment
- Spice grinder or coffee grinder
- Measuring cups and measuring spoons
- 2 quart mixing bowl
- Two clean soup spoons for portioning cookies (optional)
Ingredients
- 7 oz (200 grams) black walnuts for the dough roughly 2 cups of Hammonds recipe ready black walnuts plus an extra 20 grams or roughly two tablespoons to garnish.
- ½ cup (4oz) organic sugar or maple sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons (1.3 oz) rolled oats all purpose flour, or gluten free flour
- ½ teaspoon flaky salt such as Maldon or just diamond kosher
- Zest of half a lemon or a Meyer lemon
- 1 large egg
Instructions
- Lightly toast the ¼ cup of black walnuts for garnishing in a pan until golden and reserve.
- Pulse the sugar a few times in the spice grinder-it should still be coarse.
- Working in small batches around 2 tablespoons at a time, grind the black walnuts as fine as possible in a spice grinder. It’s fine if the flour is a little chunky.
- A great tip is to use chopsticks to clean the spice grinder between batches.
- If a spice grinder seems difficult you can mix the walnuts and sugar and grind in a food processor.
- Grind the oats to a fine flour in the spice grinder.
- Mix the oat flour, sugar, cinnamon, and salt.
- Put the ground walnuts, oat flour mixture and egg in a bowl. Grate the lemon zest onto the mixture, then stir until thoroughly combined.
- Lightly oil the cookie mold.
- Pack 20 gram chunks of dough (generous tablespoons) into the cookie mold, top with a sprinkle of toasted black walnuts, pressing them down into the mold. The dough will be sticky, so you can use two spoons to form it if needed. Chill the mold for 10 minutes in the refrigerator.
- Preheat the oven to 350 F.
- Put the cookie mold into the oven and cook for 22 minutes, rotating the mold half-way through cooking. Remove the cookies and allow to cool for 10 minutes before attempting to unmold.
- They should be light golden on the edges and slightly crisp, but still tender and chewy on the inside. Store the cookies in an air tight container at room temperature and they’ll last for a week.
Video
Notes
The cooking time of 22 minutes may sound odd here. Just over 20 minutes seems to be the sweet spot. If you unmold the cookies and they seem a little soft, you can gently toast them in a 300F oven on a baking sheet lined with parchment for a few minutes, after cooling they will firm up a bit.
Sometimes I add 1-2 tablespoons cocoa powder or buckwheat flour for color.
Nutrition
Serving: 2Cookies | Calories: 88kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 0.4mg | Potassium: 59mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.4mg