Grain-free, Walnut and Almond Flour Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 24

Ingredients

Two large eggs

1-1/2 cups Manzanita Manor Organics Walnut Flour

1-1/2 cups almond flour

1/2 tspn baking soda

1/2 to 3/4 cups brown sugar or coconut sugar

1/2 tspn salt

2 tspns pure vanilla extract

1/4 cup Manzanita Manor Organics Walnut Oil

2/3 cup Manzanita Manor Organics Walnuts, lightly toasted

1/2 cup butter, softened

1-1/4 cup chocolate chips

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium mixing bowl cream together the softened butter, walnut oil, and sugar. Use an electric mixer to add eggs and vanilla, mixing until incorporated.

Add the baking soda and salt. Next while the mixer is running, add flours one cup at a time, mixing well. Fold in chocolate chips and toasted walnuts with a wooden spoon.

Form dough into small rounds/balls and put on the baking sheet approximately 3 inches apart. Bake 11-13 minutes or until golden brown around the edges. Cool and store in the refrigerator.

*recipe lightly adjusted from Meaningful Eats

Flourless Walnut Cake with Fresh Figs is a 3-ingredient gluten-free cake topped with figs

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Servings: serves 8-10

Ingredients

8 ounces or 228 grams MMO Walnut flour (about 2 cups)

9 ounces or 255 grams granulated sugar (about 1-1/4 cups)

6 large eggs, at room temperature

1/4 tsp cream of tartar (optional)

Topping

Fresh figs, cut into wedges

Crushed walnuts (Try our Raw Organic Walnuts Here)

Powdered sugar

Whipped sweetened cream

Directions

Preheat oven to 350°F. Butter and flour a 9-inch cake pan or spring form pan. If you use a cake pan, line the bottom with a circle of parchment paper.

Separate the eggs, and beat the yolks with the sugar for about 7 minutes, or until pale yellow and fluffy. Use stand up mixer fitted with the balloon attachment.

Fold our walnut flour into the mixture.

Whip the egg whites to medium peaks. (Optional – add cream of tartar to help stabilize the egg whites).

Gently fold the egg whites into the batter.

Once your batter is smooth turn into your pan and smooth out.

Bake, on a baking sheet, for about 40-45 minutes or until risen and set in the middle. A toothpick inserted in the center should come out without wet batter on it.

Let the cake cool on a rack for 15 minutes, and then gently remove the outer ring. If the cake hasn’t separated from the edge of the pan naturally, run a blunt spreading knife along the edge to loosen it first.

Let cool before decorating with the figs, walnuts, and powdered sugar.

*recipe lightly adjusted from food52