CINNAMON-WALNUT COOKIES (VEGAN)
Well, here it's the third week in July and it's raining and we're experiencing unseasonably cool temps. What's a Cookgirl to do stuck inside the house all day? A: Bake cookies! This recipe is from the Delicious Living magazine and elaborated by me to give the cookies a Middle Eastern flavor. Gluten-free, egg and dairy free-easy! The barberries, cardamom and orange blossom water were all my addition.
Provided by COOKGIRl
Categories Dessert
Time 18m
Yield 10 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place walnuts, dates (and barberries if using) in a small food processor and PULSE until coarsely ground.
- PULSE in oil, vanilla, cinnamon, cardamom, orange blossom water and salt. Stop the machine from time to time and scrape down the sides of the bowl to help the mixture to blend well and form into a ball properly.
- Continue to pulse until mixture begins to form a ball.
- Line a baking sheet with parchment paper.
- Scoop dough (I used a small, oiled cookie scoop), 1 tablespoon at a time, onto prepared baking sheet, forming into balls; flatten slightly.
- Bake for 6-8 minutes, until firm.
- Cool on baking sheet.
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Faisal Qurban
[email protected]These cookies are perfect for a fall or winter treat. They're warm and comforting.
Bubba Davis
[email protected]These cookies are a good base recipe. You can add different spices or nuts to change up the flavor.
Crab People
[email protected]I'm not sure how I feel about these cookies. They're kind of bland.
Waseem Kahn
[email protected]These cookies are okay. They're not my favorite, but they're not bad either.
Reaz Hossin
[email protected]I would give these cookies a 3 out of 5 stars.
Mailk Waseem
[email protected]These cookies are good, but they're not as good as the ones I buy at the bakery.
Richard Cieciwa
[email protected]The recipe was easy to follow, but it took me longer than 30 minutes to make the cookies.
Henry Baloyi
[email protected]I followed the recipe exactly, but my cookies didn't look like the ones in the picture. They were flatter and didn't have as much rise.
Vickie Senn
[email protected]These cookies didn't turn out well for me. They were too dry and crumbly.
My apologies My name
[email protected]These cookies are a little too sweet for my taste. I would reduce the amount of sugar next time.
Sweety Chowdhury
[email protected]I'm allergic to nuts, so I substituted the walnuts for chocolate chips. The cookies were still delicious!
Frances Keevy
[email protected]These cookies are a great way to use up leftover walnuts. I always have a few walnuts left over from other recipes, and these cookies are a great way to use them up.
Abass Ali
[email protected]I've made these cookies several times now, and they're always a hit. They're my go-to recipe for cinnamon walnut cookies.
Aanshi Yadav
[email protected]These cookies are perfect for a snack or dessert. They're also great for gifting.
Fatima Khassim
[email protected]I love the texture of these cookies. They're soft and chewy, with a little bit of crunch from the walnuts.
Jennifer Taiofeite
[email protected]These cookies are so easy to make! I had them in the oven in less than 30 minutes.
Samantha Arellano Rodriguez
[email protected]I'm not a huge fan of walnuts, but these cookies were still really good. The cinnamon flavor really shines through.
Muzammil Khokhar
[email protected]These cookies were a hit at my holiday party! Everyone loved them.
Aminata Alisha Koroma
[email protected]I love that these cookies are vegan! They're so delicious and satisfying, and I don't feel guilty about eating them.
Seipon Khan
[email protected]These cookies are amazing! They're so soft and chewy, with the perfect amount of sweetness. The cinnamon and walnut flavors are so well-balanced.