Walnut and Raw Cacao Cookies

I recently realized that, while I use walnuts in various recipes, I don’t use them as often when baking cookies. With this in mind, I was set to create cookies with walnuts as the main ingredient.
As I’m fond of walnuts and chocolate combination (check HERE for my Brownies recipe), I decided to flavor the cookies with some raw cacao powder I’ve had at hand. To enhance both flavors, I chose to sweeten the dough with dark brown sugar, and finished with vanilla paste. The dough was assembled quickly and the cookies came out very tasty, with a moist center.
The cookies are mildly sweet, and are great as a quick snack, with coffee or tea. Dusted with powdered sugar before serving, for extra flavor and color contrast, they will make a beautiful and tasty addition to a festive cookies display. Try them and enjoy.

Notes:
* Raw cacao powder is less processed than cocoa powder, thus has milder flavor and lighter color, which works well here, as the idea was to keep the walnut flavor dominant. However, if you can’t find it, or if you prefer a more pronounced chocolatey flavor, cocoa powder can be used instead.
* The cookies can be frozen, in an air-tight freezer bag, for up to a month. Dust with powdered sugar only after fully defrosting.

Makes: about 50
Prep time: 20 minutes
Chilling time: 15 minutes
Baking time: 10 minutes

Ingredients:
1 stick (115 grams) butter, melted and cooled
1 cup dark brown sugar, packed
1 L egg
1 cup flour, packed
1 cup small chopped walnuts
Dash salt
¼ cup raw cacao (see notes)
1 tsp vanilla paste
For serving:
Powdered sugar

1. In a large bowl, whisk together the melted cooled butter, brown sugar and egg. Add the flour, walnuts and salt and mix with a spatula. Add the cacao powder and vanilla and mix again. Cover the bowl and place in the freezer for 15 minutes.

2. Preheat the oven to 350F (175C). Line two cookie sheets with baking paper.
3. Roll the dough into about 50 small balls and place on the cookie sheets. Bake for 10 minutes, until the bottom is golden. Do not over-bake; the cookies are meant to have a moist center.

4. Cool over racks to room temperature before dusting with powdered sugar.

39 thoughts on “Walnut and Raw Cacao Cookies

    • Ronit Penso Tasty Eats says:

      Thank you Blaine, I’m glad you liked the recipe. The paste is thicker and more concentrated than the extract. It’s available in some stores, and online. However, good quality vanilla extract can be used instead. I suggest increasing the amount to 1 1/2 tsp.

      Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Judi, I’m glad you liked the cookies. They were so tasty, I’m now even more motivated to use walnuts in baking. Pine nuts are also a favorite of mine. Will check your recipe for Pignoli cookies.
      I enjoyed experimenting with the raw cacao powder. Its’ subtle flavor worked well in these cookies. Though seeing the shelf with all the different powder options made me wonder if we haven’t lost our minds altogether!! 🙂

      Like

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