Tummy friendly healthy gluten-free vegan cookies with warming spices to bake any time of a year.
I’ve made these lovely Walnut Fennel Cookies last Christmas but didn’t get chance to post the recipe. I can hardly believe that another year is almost gone and what a ride this has been for me again!
I was thinking of decorating these before posting the recipe but have decided to just post them as they are in their own beauty and simplicity. The flavors speak for themselves and I think you will appreciate something simple and tummy-friendly to bake for Christmas.
I consider these cookies a foolproof recipe and I make these in many different flavor combinations. You can totally put your own spin on these, swap the ground nuts with almonds, hazelnuts or sunflower seeds; change the gluten-free flour combination and use different spices or herbs to your liking. I really love them with fennel, cinnamon, cardamom and a little ginger.
If you would like to decorate them you can just dust them with little sugar or ice them as you would your other cookies. If I’m doing icing with my son I tend to use some melted white chocolate instead of sugar icing.
Walnut Fennel Cookies (vegan & gluten-free)
Tummy friendly healthy gluten-free vegan cookies with warming spices to bake any time of a year.
Ingredients
- 1/2 cup ground walnuts (50 grams)
- 1/2 cup buckwheat flour (70 grams)
- 1/2 cup teff flour (70 grams)
- 1/4 cup tapioca flour (30 grams)
- 1/4 teaspoon bicarbonate of soda
- 2 teaspoons fennel seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ginger
- pinch sea salt
- 1/4 cup maple syrup (60 ml)
- 1/4 cup melted coconut oil (60 ml)
- 1-3 teaspoon water as needed
Instructions
- Preheat the oven to 350 °F (180 °C)
- In a large bowl whisk together ground walnuts, buckwheat flour, teff flour, tapioca flour, bicarbonate of soda, fennel seeds, cinnamon, cardamom, ginger and salt.
- Add maple syrup and melted coconut oil and with a fork stir the mixture until it starts coming together. Mix in 1 teaspoon of water at a time and using your hands bring it into a smooth soft dough. You can use food processor if you prefer.
- Roll out the dough between two sheets of baking paper until about 4mm thickness. Use different size of star cookie cutters to cut out cookies and place them onto lined baking sheet.
- Bake for about 10 minutes.
- Remove from the oven and leave to cool down.
- Enjoy!
Nutrition Information:
Yield:
15Serving Size:
2Amount Per Serving:Calories: 110Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 32mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 2g
What could you sub for Teff flour?
Hi Jenny, just use brown rice flour instead.
Hi Hana,
is there anything I could use instead of tapioca flour?
And, do you use ground cardamom or just the seeds?
Thanks!