Maple Walnut Cookies | Recipes | Cook For Your Life

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Maple Walnut Cookies

Name: Maple Walnut Cookies
Prep time: 20
Cook time: 20
Cuisine: Dessert, Snack, American

4.3

4.3 out of 5 stars (based on 8 reviews)

20 min prep

20 min total

6 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

These soft little cookies are not only delicious but also gluten-free. They are quick to put together and can turn poached fruit or simple compote into a world-class dessert. And they are also great with...

3 cups walnut halves, loosely packed
½ cup plus 1 tablespoon maple sugar
2 egg whites
1 pinch cream of tartar (optional, see Chef Tips)
1 cup powdered sugar

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Nutrition Facts

Calories

523 cals

Fat

39 g

Saturated Fat

4 g

Polyunsaturated Fat

28 g

Monounsaturated Fat

5 g

Carbohydrates

41 g

Sugar

33 g

Fiber

4 g

Protein

10 g

Sodium

18 mg

Directions

Preheat the oven to 325 degrees. Line 2 sheet pans with parchment paper.
Combine the walnuts and ½ cup of maple sugar into a food processor. Pulse until you have a fine meal. Processing the nuts with the maple sugar will stop the nuts from forming a paste and keep them mealy, which is the texture these cookies need. Pour into a large bowl. Set aside.
In a separate bowl, beat the egg whites together with the cream of tartar until they form soft peaks. Gradually sift in the powdered sugar and whisk until it is completely combined. The egg whites will turn into to a thick glossy, creamy consistency.
Make a well in the nut mixture and tip in the egg whites. Mix together with a spatula to form a soft sticky dough. Wet your hands, and using a tablespoon measure, scoop out a little of the dough and roll it into a ball between your hands. Place the ball on a sheet pan and flatten the top slightly. Repeat until all the dough is used up. Leave space around each cookie.
Sprinkle the cookies with the remaining tablespoon of maple sugar. Bake on a middle shelf for about 12 to 15 minutes. The cookies will be pale with a slightly cracked surface and golden only underneath.
Place the sheet pan on a rack and leave to cool for 10 minutes. Move the cookies from the sheet pan onto the rack to finish cooling. Eat immediately or store in an airtight container for up to 3 days.

Chef Tips

Egg whites rise easily if everything is very clean — they can separate if not. Adding a pinch of acidic cream of tartar to the egg whites will stabilize them, so if either the bowl or whisk is a little damp or greasy from other uses, your egg whites will still be perfect.

Instead of whole walnuts, walnut meal or flour are other options, if available.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Maple Walnut Cookies