Paleo Walnut Crumble Cookies
These walnut crumble cookies are the perfect mix of soft and crunchy. They are completely paleo, gluten free, dairy free, and refined sugar free. Enjoy for dessert or with your morning coffee!
Servings 12 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!