These walnut crumble cookies are the perfect mix of a soft gluten free cookie base, topped with a crunchy walnut topping. The icing drizzle brings them together with just the right amount of sweetness. These are the perfect cookie for dessert or with your morning coffee.
I love these paleo cookies! They pair perfectly with tea or coffee and aren’t too sweet. They contain no refined sugar, as long as you make your own powdered sugar with coconut sugar.
These gluten free cookies come together easily. You’ll start by making the cookie base, which is just a blend of paleo flours, olive oil, maple syrup, and an egg. The crumble topping is where the walnuts are that give these cookies the perfect crunch. The dairy free icing that pulls these cookies together is something you can’t skip! It’s just made of a mix of powdered sugar and yogurt of choice- feel free to use a dairy variety if desired.
More Fall Cookies
Paleo Walnut Crumble Cookies
Ingredients
Cookies
- 1 cup tigernut flour (almond should work too)
- 1/4 cup cassava flour
- 1/4 cup tapioca starch or arrowroot starch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla
Walnut Topping
- 2 Tbsp cassava flour
- 2 Tbsp tigernut flour or almond flour
- 2 Tbsp chopped walnuts
- 1 Tbsp coconut sugar
- Shake of cinnamon
- 1 Tbsp maple syrup
- 1 Tbsp melted coconut oil
Icing
- 1/4 cup powdered sugar
- 2 Tbsp plain yogurt of choice I used a vegan yogurt
Instructions
- For the cookies, sift all dry ingredients together in a bowl.
- Beat the oil, maple syrup, vanilla, and egg together in a large bowl on medium low speed until combined.
- Add the dry ingredients to the wet and beat on low (or use your paddle attachment to combine) until just combined. Dough should be pretty wet.
- Place the dough in the freezer for 10-15 minutes or in the fridge for 20-30 minutes.
- Preheat oven to 350F while dough is cooling.
- Combine all topping ingredients in a small bowl during this time. Everything should just come together and be slightly crumbly.
- When dough is more solid, remove from fridge and form 12 balls. Place on a parchment lined baking sheet about 2 inches apart (cookies will spread) and press down into cookie shape about 1/2 inch thick.
- Sprinkle the topping mix on top of the cookies and gently press down so it sticks to the cookies (it’s okay for cookies to flatten a bit more during this process).
- Bake one tray at a time on the middle rack for 14-16 minutes, until edges are just golden. Let cool for a few minutes before transferring to a wire rack to finish cooling before icing.
- While cookies are cooling, make the icing.
- Place 2 Tbsp of yogurt in a small bowl and then add your powdered sugar 1 tsp at a time (start with 3-4 tsp, then add one at a time after that) until you get your desired consistency (the more you add, the thicker it will get so it’s less runny).
- Drizzle icing over cookies and enjoy!
