Monday, January 14, 2013

Grain-Free Honey & Walnut Cookies

I wonder if I'd bake as much as I do if I didn't have two young kids. If they're around I'll eat them, but I don't have a burning *need* to have grain-free baked goods on hand. I mean, I certainly have a sweet tooth that requires a cookie every now and then. I don't, however, really miss bread or feel the need to try to come up with paleo subs for it in my routine.
My offspring, on the other hand, are carb fiends. They eat mainly gluten-free diets for the exception of sprouted Ezekiel bread for sandwiches for school. They adore muffins, biscuits and bread and request them often. I made these biscuits in response to my daughter's explicit request for some.

But then... I kind up wound up with cookies instead. The whipped egg whites do lend these a nice, airy texture but they're just a bit too flat and sweet to be deemed biscuits. Both kids loved them, though, so I figured I'd share even if they weren't my planned creation.

You do no need a high-powered blender or food processor to really grind up your walnuts. I imagine that pre-ground almond meal or cashew flour might also work here, if you didn't want to be bothered with grinding up whole nuts.
I also wanted to share that this recipe is the perfect example of why I'm in awe of those bloggers and cooks who do nothing but create baked goods. I tried to create biscuits and instead made cookies. AND my first batch  were too large, cooked on too high a temp (400) and stuck to the foil with which I foolishly lined my baking sheet.

When I lowered the temp, ditched the foil and reduced the size, things turned out a bit more tasty and photogenic.
Grain-Free Honey & Walnut Cookies

3 cups raw walnuts
2 tbs. coconut flour
1/2 tsp. baking soda
2 tbs. honey
4 tbs. melted ghee, butter or coconut oil (I used coconut oil)
1/2 tsp. salt
3 egg whites, whipped into stiff peaks

Preheat oven to 320. Combine all ingredients except egg whites in a blender or food processor. Combine until smooth (you will need to scrape down the sides a couple of times to ensure all of the nuts gets churned up).

Gently fold in egg whites. Drop onto a greased or Silpat-lined baking sheet. These spread more than I anticipated, so I would suggest using 1 tbs. or less per cookie.

Bake for 12-15 minutes or just turning golden.