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Walnut chocolate cream cookies

Walnut chocolate cream cookies

sugar and dairy free
Features:
  • Dairy Free
  • Diet Friendly
  • Egg Free
  • Gluten Free
  • Low Carb / Keto
  • Multi
  • Oven
  • Vegan
  • Vegetarian
  • 100 mins
  • Serves 22-25 filled cookies
  • Medium
  • 180

Ingredients

  • FOR THE COOKIES
  • FOR THE CHOCOLATE FILLING

This recipe is one of my favorites and one that I am very proud of! Since I cut sugar a few years ago, I couldn’t eat these chocolate filled cookies anymore. I used to eat them when I was little, because my grandfather owned a bakery and I was in there all day. Nothing like fresh walnut cookies with chocolate!

These do not contain any dairy, animal butter or sugar and are made mainly from nuts. The chocolate filling is made with almond butter, which also makes a great cake filling and icing!

 

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Ingredients

FOR THE COOKIES
200gr mealed walnuts
50gr roughly chopped raw cashews
100gr almond butter
50gr coconut milk without sweeteners
10gr cacao powder 2 full tsp
2 eggs
200gr honey or agave syrup
30-40gr almond flour you can use dried pulp if you make your own almond milk at home, otherwise grind some almonds
FOR THE CHOCOLATE FILLING
120gr almond butter
120gr agave syrup or honey
20gr cacao powder
2/3 tsp vanilla bean powder

Steps

1
Done

FOR THE COOKIES

Mix the walnuts, cashews and cacao in a bowl.

2
Done

In another bowl, beat the eggs with a fork and add the almond butter, agave and coconut milk, while whisking.

3
Done

Pour the liquid mixture into the dry and mix well.

4
Done

Add the almond flour at the end and let the mixture set a bit to allow the almond flour to absorb any excess liquid.

5
Done

Use a teaspoon to get the right amount for a cookie, and place it on your baking tray. Repeat till your dough is finished. You will make around 40-44 of them.

6
Done

Bake in a preheated oven (without air) for 20 mins. If you want them completely dry and crispy, you will have to continue baking them at 120 degrees with air, leaving the oven door slightly open for 45 mins. Then turn the oven off and leave them inside with the door slightly open again, till your oven cools, about 30mins more.

7
Done

FOR THE CHOCOLATE FILLING

Whisk the almond butter and agave in a bowl, then add the cacao powder and whisk again.

8
Done

I use about a tsp of cream for each cookie. Just make sure your cookies are completely cool.

9
Done

Place them in an airtight container and in the fridge, to help the cream set completely and harden a little. Make sure they are in horizontal position or else the cream will run... out of the cookies...!



Extra Tips

  • Store them in the fridge, in an airtight container for 2-3 weeks.
  • Enjoy them without chocolate with your coffee or afternoon tea as well!

karydata4

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Goji Mary

Είμαι η Μαρία και λατρεύω τη μαγειρική. Η κουζίνα είναι το βασίλειό μου, όπου δημιουργώ για μένα και τους αγαπημένους μου, υγιεινά γεύματα και γλυκά... γιατί τι είναι η ζωή χωρίς γλυκό?! Νέες, ελαφριές, υγιεινές και νόστιμες συνταγές, εμπνευσμένες από τις αναμνήσεις των γλυκών παιδικών μου χρόνων αλλά και από άλλους μάγειρες και μαγείρισσες που μοιραζόμαστε το ίδιο πάθος!

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