Traditional Vegan Walnut Cookies with Almond Flour (Gluten-Free)

Preparing these pretty, sweet, and crunchy walnut cookies brings back the amazing childhood memory of the coziness and tranquility of granny's home. To share this magic with you, we’ve adapted the traditional recipe into a completely vegan and gluten-free version. Using almond flour gives them extra nutritional value and the perfect texture.

Why is this recipe good for your health? (Educational Corner) At Organic.mk, we always choose ingredients that have a positive impact on your body:

• Walnuts are one of the most powerful plant-based sources of omega-3 fatty acids, excellent for brain and heart health.

• Chickpea water (Aquafaba) is the perfect natural vegan egg substitute, bringing lightness to baked goods without using animal products.

• Almond flour is a low-carb alternative to regular flours and starches, rich in vitamin E and healthy fats.

• Coconut sugar has a lower glycemic index than refined white sugar, providing a steadier release of energy.

Ingredients

• 600 g ground walnuts

• 165 ml chickpea water (aquafaba)

• 50 g almond flour

• 200 g coconut sugar

• 30 ml coconut oil (melted)

• 1 tsp baking powder 

• Vanilla (extract or powder)

• Walnut pieces for topping

Instructions

1. Blend the coconut sugar together with the vanilla and the chickpea water.

2. Add the ground walnuts as well as the almond flour and the baking powder.

3. Pour the melted coconut oil into the wet mixture and knead until the dough becomes completely homogeneous.

4. Roll some dough into balls in your palms and place them on a baking tray lined with parchment paper. Flatten them slightly into small round cookies and top each one with a piece of broken walnut.

5. Preheat the oven to 160°C and bake for 20 minutes. Then reduce the temperature to 50°C and bake (dry) for another 30 minutes.