Walnut and Chocolate Cookies are a gluten-free and sugar-free recipe like the hazelnut cake. They are crumbly and very tasty cookies, ideal for those who want to stay light, for those who need to avoid gluten and sugar. The recipe is easy and quick, just coconut and almond flour, dark chocolate, chopped walnuts, coconut oil, and erythritol sweetener. Our sugar-free walnut cookies are not only tasty and genuine but also ready for breakfast. Have I intrigued you? Great, then put on your apron and head to the kitchen to make them.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 25/26
- Cooking methods: Oven
- Cuisine: Italian
- Energy 111.93 (Kcal)
- Carbohydrates 3.92 (g) of which sugars 0.54 (g)
- Proteins 1.70 (g)
- Fat 11.04 (g) of which saturated 2.96 (g)of which unsaturated 0.55 (g)
- Fibers 0.81 (g)
- Sodium 19.26 (mg)
Indicative values for a portion of 19 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Walnut and Chocolate Cookies
- 1 cup walnuts
- 1 cup coconut flour
- 1 cup almond flour
- 1 egg
- 1/3 cup coconut oil (or corn oil)
- 1/4 cup 70% dark chocolate
- 1/4 cup erythritol
- 1/3 cup water
- 1 pinch salt
You will need
- Bowls
- Parchment Paper
- Baking Tray
Preparation of Walnut and Chocolate Cookies
In the food processor, I put the walnuts and chop them, leaving some larger. I add the almond flour, coconut flour, salt, and mix well.
In a bowl, I put the egg, oil, melted chocolate, and water, mix with a fork, and add the obtained mixture to the dry ingredients.
I get a sticky dough, wrap it in a sheet of parchment paper, form a long log, and place it in the freezer for about half an hour.
After the time has passed, I cut the dough into slices about 1/2 inch thick, make balls, flatten them, and create the cookies. I place them on a tray lined with parchment paper or on a perforated tray and bake at 350°F for 20 minutes.
Once baked, I remove them from the oven and let them cool completely.
Storage
We can store our cookies for up to a week in a tightly sealed cookie tin.
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