Double Chocolate Royal Walnut Cookies

These may be the most delicious cookies I’ve ever had! That’s why they’re called royal…that, and the fact that if you buy organic walnuts straight from the farmer, they’re going to be that much more healthy, delicious, and—expensive! 😉 But I think it’s worth it for this treat.

I must also mention, since this recipe contains whole eggs, that I can now eat egg whites! Which is great, because baking is quite difficult without them:


Yeah. Those were supposed to be pancakes.

So I’ve found a local source for free-range, soy-free eggs, and that seems to make a difference in how I feel when I eat them. Not entirely sure if it’s because they’re soy-free, but I’m grateful to have found some that work!


Know your chickens! 😊

Enough comments now. Here’s the recipe!


Double Chocolate Royal Walnut Cookies

4 cups walnuts (makes 3 cups ground walnut flour)
1/4 cup butter or coconut oil, melted
1/2 cup honey
2 eggs
1 teaspoon pure vanilla extract, gluten free if desired
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons + 2 teaspoons cocoa powder
1/4 cup Enjoy Life mini chocolate chips (omit for SCD)

Preheat oven to 325°.
Place walnuts in Cuisinart food processor. Process until crumbly. When crumbs start to turn into a paste at the bottom of the bowl, scrape sides and check consistency. Crumbs should roll like play dough between your fingers. You may need to run it once more after scraping the sides of the container.

When walnut flour is ready, add in oil or butter, honey, egg, vanilla, cocoa powder, baking soda, and salt and process till smooth. Add chocolate chips; pulse to combine.

Scoop dough onto baking stone lined with parchment paper. Bake for about 16-18 minutes at 325°, being careful not to burn. Cookies will puff up and crackle on the top when done, but still be soft and not very browned. Makes 24 delicious cookies.



2 thoughts on “Double Chocolate Royal Walnut Cookies

    • I haven’t tried it, but I’m sure it would work! It will create a slightly different texture and flavor (almond flour is less oily than walnut or cashew), but should still be delicious!


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