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Gluten Free Black Walnut Cookies
The black walnut has almost the same profile as an English walnut, however, the difference lies within the taste. When eating a black walnut, you may wonder if the walnuts have gone bad due to their scent and taste. But when black walnuts are incorporated into recipes like Grandma's Black Walnut Cookies they instantaneously become delicious.
Cream together in a large bowl brown sugar and coconut oil until light and fluffy. Beat in eggs and vanilla.
In a separate bowl combine flours, baking soda, salt, cinnamon, and oatmeal, then stir into the cream mixture.
Mix in 1 cup black walnuts and Nature's Eats Raisins, if desired. Divide the dough in half, then shape each half into a 15" roll.
Roll each piece in remaining chopped nuts, then wrap in plastic wrap. Refrigerate for 1-2 hours or until firm.
Unwrap dough and cut into ¼” slices. Place the slices 2” apart on greased baking sheets. Bake at 300 degrees for 12-15 minutes or until lightly brown. Remove to wire cooling racks.
Each bite has a nice cookie crunch. They cookies are sweet with an occasional bite of black walnuts that even out the sugar and brings forth some creaminess. The unique taste of the black walnuts also blends well with the oatmeal and gluten free flours.