If treatment has left you needing a sweet treat, look no further. These yummy, soft little Maple Walnut Cookies are not only delicious, they are also gluten-free, quick to put together, and can turn poached fruit or simple compote into a world-class dessert. And let’s not even talk about how good they are with a cup of coffee. Haven’t you turned the oven on yet?
- Preheat the oven to 325 degrees. Line 2 cookie sheets with parchment paper.
- Combine the walnuts and ½ cup of maple sugar into a food processor. Pulse until you have a fine meal. Processing the nuts with the maple sugar will stop the nuts from forming a paste and keep them mealy, which is the texture these cookies need. Pour into a large bowl. Set aside.
- In a separate bowl, beat the egg whites together with the cream of tartar until they are in soft peaks. Gradually sift in the powdered sugar and whisk until it is completely combined. The egg whites will turn into to a thick glossy, creamy consistency.
- Make a well in the nut mixture and tip in the egg whites. Mix together with a spatula to form a soft sticky dough. Wet your hands and using a tablespoon measure, scoop out a little of the dough and roll it into a ball between your hands. Place the ball on a baking sheet and flatten the top slightly. Repeat until all the dough is used up. Leave space around each cookie.
- Sprinkle the cookies with the remaining tablespoon of maple sugar. Bake on a middle shelf for about 12 to 15 minutes. The cookies will be pale with a slightly cracked surface, and golden only underneath.
- Place the sheet on a rack and leave to cool for 10 minutes. Move the cookies from the sheet onto the rack to finish cooling. Eat immediately or store in an airtight tin for up to 3 days.
- 3 cups walnut halves, loosely packed
- ½ cup plus 1 tablespoon maple sugar
- 2 egg whites
- 1 pinch cream of tartar (optional – see Ann’s Tips)
- 1 cup powdered sugar
Ann's Tips and Tricks
Egg whites rise easily if everything is very clean – they can separate if not. Adding a pinch of acidic cream of tartar to your egg whites will stabilize them, so if either your bowl or whisk is a little damp or greasy from other uses, your egg whites will still be perfect.
I have found that these cookies come out better baked on parchment paper than on my usual silicone cookie sheet.
Instead of whole walnuts, you can also use walnut meal or flour if you can find it.
Eat all sweets in moderation. A serving is 3 cookies so don’t overdo it!