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Lemony Walnut-Cinnamon Cookies {Recipe}

Recipe for Lemony Walnut-Cinnamon Cookies from Naturally Sweet and Gluten-Free Allergy-Friendly Vegan Desserts: 100 Recipes Without Gluten, Dairy, Eggs, or Refined Sugar

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Lemony Walnut-Cinnamon Cookies. Photo Credit: EA, The Spicy RD

Author Ricki Heller, on Lemony Walnut-Cinnamon Cookies:

This is a staple recipe in my gluten-free cooking classes. Quick and easy, the cookies have a light taste and chewy texture that brings to mind Greek cuisine, with their combination of lemon and cinnamon. And the walnuts provide some excellent omega-3 fats to the mix!

Cooks&Books&Recipes Featured Cook EA, on Lemony Walnut-Cinnamon Cookies:

The only problem I had with Naturally Sweet and Gluten-Free Allergy-Friendly Vegan Desserts was that after I started thumbing through page after page of scrumptious goodies — pear and pecan scones . . . butterscotch-chocolate chip cookies . . . cinnamon crumb coffee cake . . . chocolate pecan pie . . . and raw gingersnap cookie bon bons {just to name a few} — I didn’t even know where to begin.

Finally, on Halloween night, after I had promised to bring cookies to our neighborhood trick-or-treat party, and I was a bit pressed for time, I stumbled upon a simple recipe that really caught my eye: Lemony Walnut-Cinnamon Cookies.

To say that these cookies are delicious would be an understatement.  Delicately flavored with lemon and cinnamon, and with a lovely chewy texture thanks to the walnuts {a great source of omega-3’s by the way!}, these Lemony Walnut-Cinnamon Cookies pair perfectly with your afternoon cup of tea or, if you’re feeling a wee bit naughty, with your morning cup of coffee. {I promise not to tell!} Add in the fact that they are super easy to make, and you will understand that, as I am writing this post two weeks after making {and devouring} my first batch of cookies, I am headed to my kitchen, immediately upon finishing this review, to whip up another delicious batch!

If anyone wants to join me for a cup of tea and one of these walnut cookies, be sure to check out Ricki’s recipe below.

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Lemony Walnut-Cinnamon Cookies

Featured Recipe From: Naturally Sweet and Gluten-Free Allergy-Friendly Vegan Desserts: 100 Recipes Without Gluten, Dairy, Eggs, or Refined Sugar

Yield: Makes 15 to 20

Ingredients:

  • 2 cups (230 g) raw walnut halves
  • ¼ cup (25 g) finely ground flax seeds (from about 2 Tbsp or 30 ml whole seeds)
  • 2 tsp finely grated lemon zest (about 1 large lemon), preferably organic
  • ¼ cup (35 g) brown rice flour
  • 1 ½  tsp (7.5 ml) ground cinnamon
  • ½  tsp (2.5 ml) baking soda
  • ¼  tsp (1 ml) fine sea salt
  • ¼  cup (60 ml) agave nectar, light or dark

Directions:

Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray. In the bowl of a food processor, whir the walnuts, flax, lemon zest, flour, cinnamon, baking soda, and salt until you have a very fine meal (there should be no chunks of walnut visible). Take care not to overmix, however, or you’ll end up with nut butter!

Add the agave nectar and process again until the mixture begins to leave the sides of the processor bowl. It should be a moist dough that holds together when squeezed between your fingers. Using a small ice-cream scoop or tablespoon (15 ml), roll mounds of dough into balls and place about 2 inches (5 cm) apart on the cookie sheets. Wet your palms (or use a silicone spatula) and flatten each ball to about .25 inch (6 mm) thick.

Bake for 8 to 10 minutes, rotating the sheets about halfway through baking, until the edges are golden and the cookies are dry on top. Allow to cool completely before removing from the cookie sheets (these will firm up as they cool). See page 37, storing your baked goods. May be frozen.

© 2013 Ricki Heller

Reprinted with permission from Naturally Sweet and Gluten-Free Allergy-Friendly Vegan Desserts: 100 Recipes Without Gluten, Dairy, Eggs, or Refined Sugar by Ricki Heller (Sellers Publishing).

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