These easy 10 minute cookies are exactly what your afternoon cuppa has been waiting for. Flavour-packed, buttery, studded with chunks of dark chocolate, beautifully earthy from the walnuts, very low in sugar, and just subtly sweet. Perfect for afternoon tea but also as a post dinner treat. These cookies are so easy to make, literally 10 minutes in a blender, 10 minutes in the oven and you’re done. Chocolatey chunky walnuty goodness. Book yourself a bake-date and make these this weekend!
I started experimenting with these cookies a few weeks back, in an attempt to make some more healthy snacks that Mila can take with her in the afternoons when she’s with my mum. She seems to be in a stage where she wants less scoopable food, and more things she can hold in her hands. Which means all those lovingly prepared soaked mueslis, avocado pesto pastas, and vegetable purees are getting the no thanks (or more likely, the floor treatment), whilst anything hand worthy (toast, rice cakes, mandarins, grapes, and her favourite - blueberries) are getting the thumbs up.
So whilst I wanted these to look and feel like a cookie, they needed to in fact be packed full of nutrition, a health food in disguise. And so the first iteration of these cookies began. Back then, they had everything but the kitchen sink thrown in - oats, coconut, raisins, linseeds, walnuts – anything I could find that would up their nutritional value for a growing bub, whilst still appealing to her taste buds. A few trials in however I happened upon a bar of dark chocolate, which I thought would go quite nicely paired with the aforementioned walnuts. Particularly given I was having to taste test so many of them, why not do a wee version for me too? And so these cookies quickly morphed from toddler snacks to the much more grown up treats I’m sharing with you today. I’m pretty excited about you trying them though, I can’t get enough of this gorgeous oaty chocolatey walnut combo, so know you are going to love them too!
Walnuts have featured in a number of my recipes before, namely this delicious Maple Walnut Ice Cream, this summery Waldorf Kale salad, this lovely Banana Walnut Bread, and these moreish Chocolate Espresso Brownies. Surprisingly though, I’ve never shared their nutritional benefits with you, despite them being one of my favourite nuts!
One of walnuts’ standout benefits in my mind, is their incredible omega 3 fatty acid content. They are hands down one of the highest sources of omega 3 available, and contain a whopping 10g of those juicy omegas per 100g. This is almost five times as much as that found in fish such as salmon (often touted as the gold standard of omega 3), with only 2g/100g. Omega 3’s are beneficial in that they serve an anti-inflammatory purpose in the body, which can assist with your nervous system and brain function, and are particularly beneficial for degenerative age-related diseases such as Alzheimer’s, as well as Parkinson’s. For the rest of us, they ensure optimal brain and nerve function, and keep us performing mentally at our best.
Walnuts are also a fabulous source of vitamin E, which is particularly beneficial in protecting against heart disease. Their fat content also makes them very satiating (help to keep you full), and they provide a decent whack of protein too at 15g/100g (only lightly less than our salmon at 20g).
Walnuts have an inherent bitterness in their skins, which can be completely removed by soaking them in water. This recipe does just that - simply cover with water, leave overnight (or for around eight hours during the day), then rinse well and drain. The water that washes off will have a dark red colour to it, and the walnuts will taste deliciously sweet and creamy after soaking. If you want to keep them for snacking, you can then dehydrate them and store them in jars (this is the dehydrator I use here). But in this cookie recipe I’ve just used them straight after soaking, so no dehydrating needed.
I hope you fall in love with these cookies as much as I have. I literally think I’ve eaten 30 of these things in the last week (yikes!) but they really are that delicious. Once you’ve mastered the base recipe, feel free to switch up the flours you use (read my notes on flour options below). And if you would like to make these for toddlers after all, simply sub out the dark chocolate and replace it with an equal amount of coconut chips or raisins.
Enjoy your cookie baking this weekend! Share your batch on Instagram, tag me @begoodorganics and #begoodorganics, and I’d love to come over and say hello.
Have an amazing rest of your Friday, and til next week, stay happy and well.
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Takes 20 mins
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1/2 c dark chocolate (45g, chopped)
2/3 c walnuts (soaked, drained & rinsed)
* I used 2 1/2 c oat flour + 1 1/4 tsp guar gum for extra hold. 100% rye flour is also delicious, or wholemeal spelt. You can also use your favourite gluten-free flour blend.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
A gorgeous blend of anti-inflammatory and antioxidant rich turmeric, flavoursome curry, spicy cayenne, and a hint of salty sweetness. These yummy little morsels are new my favourite pre-dinner snack, as well as being amazing sprinkled over Asian dishes. Insanely delicious!