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.
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.
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.