How to Make Gluten-Free, Amost Sugar-Free Walnut Cookies… Kids Even Enjoyed Them!

I figured I would show you how we quickly made some very delicious gluten-free, almost sugar-free walnut (and optionally raisin) cookies over the weekend. They were such a hit that even the kids enjoyed them!

Ingredients:

• 1 c. maple syrup (the original recipe called for 1 c. sugar but we wanted to avoid that)
• 2 eggs, lightly beaten
• 1/4 c. water
• 1/3 c. olive oil (original recipe called for vegetable oil but we prefer olive oil)
• 1 t. vanilla
• 1 c. oats
• 1 c. gluten-free flour (if you don’t care about them being gluten-free just use regular all-purpose flour)
• 1 t. baking powder
• 1/2 t. baking soda
• 1 t. cinnamon
• 1/4 t. nutmeg
• 1/4 t. allspice (we used 1/4 t. pumpkin because we didn’t seem to have any allspice and it turned out fine)
• 1/4 t. ground cloves
• 1/2 c. raisins (we actually didn’t use raisins in this batch but you can… and should)
• 1/4 c. walnuts, finely chopped (we smashed them in a ziploc bag)

Directions:

1. Mix together all of the ingredients above in the order shown (personally, I don’t think it matters that much)
2. Place tablespoon-sized balls on a lined cookie sheet
3. Cook at 375 F for about 15 minutes (check them a few minutes beforehand to be sure they’re not burning on the bottoms)

Note:

• You can make smaller cookies–teaspoon sized or so–and cook for around 10 minutes if you prefer
• You can easily substitute for your favorite nuts and probably even add any chopped fruit besides raisins

Like I said, the cookies were great and barely lasted a day. 🙂 That said, they’re not like traditional cookies that are rather dense. These cookies, on the other hand, are quite “fluffy” and “light.”

Try them… I’ll bet you’ll like them.