3-Ingredient Walnut Cookies – Quick, Gluten-Free & Delicious

Sue Maree P -

Only 3 ingredients are needed for these delicious gluten-free walnut cookies – chopped walnuts, sugar, and egg whites. That’s it! This easy walnut cookie recipe is perfect if you're wondering what to do with leftover egg whites.

These naturally gluten-free walnut cookies are light, crisp, and taste like nutty meringue cookies. They're ideal for gifting or as a simple sweet treat for anyone avoiding gluten. I made them small for gifting in my video, but feel free to make them larger if you prefer.

Once cooled, they become even more flavourful the next day. Plus, walnuts are rich in Omega-3, vitamin E, B6, and folate – a great boost for skin, hair, and overall health.

Takes = 15 minutes prep.
Bakes = 10 to 15 minutes
Makes = 20 medium cookies 30 small cookies

Ingredients

  • Finely chopped walnuts – 285g (about 3 cups)
  • Egg whites – 3
  • Caster Sugar – 100g (1/2 cup)

Method

Step 1
PREHEAT oven 180˚C fan, and paper line 2 baking trays.

Step 2
GRIND in a food processor or crush walnuts in a plastic bag and a rolling pin or meat cleaver or finely chop.

Step 3
WHIP eggs in a mixing bowl until soft peaks are formed. Gently add in the sugar until dissolved.

Step 4
FOLD in the eggs whites and nuts until combined.

Step 5
SCOOP out 1 tablespoon or for smaller cookies use a teaspoon of mixture onto the baking tray and leave some space for spreading

Step 6
BAKE in your preheated oven for 8 to 10 minutes. Check at 9 minutes in case they are already golden brown. Cool on the tray for about 10 minutes. Then transfer to a wire cake rack and cool completely before storing in a sealed container for about 5 days. These cookies taste even better the next day.