These soft, honey and cinnamon flavoured walnut cookies are really simple to make, especially if you have a food processor. Just put all ingredients in the bowl, mix them, form cookies from the dollop and bake them for 13 minutes.
If you don’t have a food processor, mince the walnuts before using them.
One of the ingredients may sound strange, but those who are on an egg free diet, probably heard about it before: it’s aquafaba, the brine you find in canned chickpeas or other legume seeds. It’s rich in protein, therefore in some cases it’s a useful egg white substitute. There’s nothing to do with it before using: just open the can and measure the amount of brine you need. Remove the chickpea peels (if any) from the brine.
If you’d like to use aquafaba for a recipe, be careful not to buy steamed chickpeas, for this type does not have brine.
You can make aquafaba by yourself as well, if you cook the legumes for 1,5 hours and keep the cooking liquid.
This recipe makes 12 cookies.
200 g peeled walnuts + 4 pieces for topping
82 g honey (I used flower honey)
80 ml aquafaba
2 + 1/2 tsp ground cinnamon
a pinch of salt
2 tsp psyllium husk
6 tsp hot water
- Preheat the oven to 180°C (356°F), and set it to upper-lower heat mode.
- Place walnuts, honey, aquafaba, cinnamon and salt in the food processor. (If you don’ t have a high quality food processor, mince the walnuts, then place it in a bowl with the said ingredients.)
- Mix psyllium husk with 6 tsp of hot water until it reaches an egg-white like texture. Then immediately add it to the other ingredients.
- Process the ingredients with the food processor (or mix with your hands) until you have a dense, soft dollop.
- Form small balls from the dollop with your hands, then flatten them with the lower part of your palm to 0.5 cm (0.2 inch) thick. Top them with a quarter of a walnut.
- Line a flat tray with 2 layers of parchment paper (to prevent cookies from burning on the bottom) and place the cookies on the tray. Place the tray on the middle rack of the oven. Bake the cookies for 13 minutes.
- Remove the tray from the oven, and let the cookies rest on the tray for 5 minutes, for they are very soft after baking. Then remove them to a wire rack and cover with a clean kitchen towel. Wait until they completely cooled.
Keep them in the fridge covered with fresh foil.
The cookies will be browner and stickier the next day, because of the honey we added.