Only 3 ingredients are needed for this gluten-free walnut cookies recipe. That's it crushed or chopped walnuts, sugar and egg whites. Gluten-free walnut cookies are the perfect recipe if you're wondering 'how to use'; leftover egg whites and wondering how to use them up. A delicious light treats for any gluten-free friends or family members.
These gluten-free walnut cookies taste like light meringue cookies. It will be hard to eat just one. I made the walnut cookies small in my video as I wanted to box them for a gift. Feel free to use a large spoon to make them bigger if preferred. Allow them to cool completely and they taste even better the next day.
Walnuts are a good source of Omega 3 and are rich in vitamin E, B6, folate and phosphorus. Your skin and your hair will benefit and look healthier from eating walnuts too.
Takes = 15 minutes prep.
Bakes = 10 to 15 minutes
Makes = 20 medium cookies 30 small cookies
- Finely chopped walnuts – 285g (about 3 cups)
- Egg whites – 3
- Caster Sugar – 100g (1/2 cup)
PREHEAT oven 180˚C fan, and paper line 2 baking trays.
GRIND in a food processor or crush walnuts in a plastic bag and a rolling pin or meat cleaver or finely chop.
WHIP eggs in a mixing bowl until soft peaks are formed. Gently add in the sugar until dissolved.
FOLD in the eggs whites and nuts until combined.
SCOOP out 1 tablespoon or for smaller cookies use a teaspoon of mixture onto the baking tray and leave some space for spreading
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.