Recipe characteristics
- Quick and easy to make
- Rich nutty flavor
- Great as a snack or lunch box addition
- You can serve them with a cup of coffee or tea.
- Perfect for the upcoming holidays
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.
Notes on ingredients
- White rice flour: Rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking.
- Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
- Potato starch: Potato starch is a pure starch extracted from potatoes. It has a light, powdery, flour-like consistency. It improves crispness resulting in a more delicate texture of the cookies. It is naturally wheat-free and gluten-free.
- Ground walnuts: Ground walnuts have a rich nutty flavor that makes them perfect for baking into cookies.
- Coconut sugar: It can be subbed with brown sugar or regular white sugar (for a less healthy version).
- Coconut oil: It provides a rich taste and more flavor overall.
- Rice milk: Substitute it with soy milk, oat milk or almond milk.
How to make it
Step 1
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
Step 2
In a large mixing bowl combine dry ingredients: white rice flour, oat flour, potato starch, ground walnuts, coconut sugar, and baking powder.
Step 3
Add coconut oil and rice milk (at room temperature), and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.
Step 4
Roll the cookie dough into 12 balls and place on baking sheet, leaving a bit of space between each ball.
Step 5
Bake for approx. 23-25 minutes.
Step 6
Let the cookies cool for a few minutes until transferring them to a cooling rack.
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Gluten-Free Walnut Cookies
Ingredients
- 120 g white rice flour
- 50 g oat flour
- 30 g potato starch
- 80 g ground walnuts
- 60-70 g coconut sugar
- 40 ml coconut oil
- 60-70 ml rice milk at room temperature
- 2 teaspoons baking powder
Instructions
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- In a large mixing bowl combine dry ingredients: white rice flour, oat flour, potato starch, ground walnuts, coconut sugar, and baking powder.
- Add coconut oil and rice milk (at room temperature), and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.
- Roll the cookie dough into 12 balls and place on baking sheet, leaving a bit of space between each ball.
- Bake for approx. 23-25 minutes.
- Let the cookies cool for a few minutes until transferring them to a cooling rack.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
