Go Back
–+ servings
Walnut Fennel Cookies

Walnut Fennel Cookies: Warm, Chewy Delights for Everyone

Tummy-Friendly Walnut Fennel Cookies are a delightful vegan and gluten-free treat that perfectly embodies the season's spirit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Walnuts Provides healthy fats and a crunch; try swapping with almonds or hazelnuts for a different flavor.
  • 1 tablespoon Fennel Seeds Adds aromatic flavor; ground seeds can also be utilized if you prefer a subtler taste.
  • 2 cups Gluten-Free Flour Mix Acts as the primary structure; brown rice flour works as a perfect substitute if needed.
  • 1/2 cup Tapioca Flour Enhances texture and chewiness; cornstarch can also be a great alternative.
For Sweetness & Flavor
  • 1/2 cup Maple Syrup or Sweetener Delivers natural sweetness; ensure to use a vegan option if desired.
  • 1/2 cup Plant-Based Butter Adds richness; coconut oil can be swapped in for a different texture.
For the Spice Blend
  • 1 teaspoon Spices (cinnamon, cardamom, ginger) Amplifies flavor complexity; adjust the amounts to suit your taste.

Equipment

  • mixing bowls
  • electric mixer
  • Baking Tray
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line your baking trays with parchment paper.
  2. In a medium-sized mixing bowl, sift together the gluten-free flour mix, tapioca flour, ground spices, and fennel seeds.
  3. In another large bowl, cream the plant-based butter and sweetener together until light and fluffy, about 2-3 minutes.
  4. Gradually add the dry ingredients to the wet mixture and mix until a cohesive dough forms.
  5. Fold in the chopped walnuts gently to ensure they are evenly distributed.
  6. Using a cookie scoop, drop the dough onto the lined baking tray, spacing each scoop about 2 inches apart.
  7. Bake for 12-15 minutes, or until the edges are golden brown and the centers appear slightly soft.
  8. Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 5gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container for up to 1 week. For longer storage, freeze for up to 3 months.

Tried this recipe?

Let us know how it was!