Healthy Walnut Cookies With Olive Oil & Honey (Sugar-Free)

Print Recipe

3.78 from 40 votes

Healthy Walnut Cookies With Olive Oil & Honey (Sugar-Free)

A soft, not too sweet, well-spiced walnut cookie. Best cookie to enjoy with your cup of coffee!

Prep Time15

Cook Time20

Course: Dessert, Snack

Cuisine: Greek

Keyword: dairy-free, dessert, healthy, Nuts, Oven baked

Servings: cookies

Calories: 140kcal

Ingredients

1 apple (Honeycrisp or any other red variety) peeled and seeded
6 tablespoons honey
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
1 tablespoon baking soda
1 teaspoon apple cider vinegar
½ teaspoon vanilla extract
200 ml olive oil
100 grams / 3.5 oz walnuts
500-550 grams / 17.6 oz all-purpose flour

Instructions

Chop apple into very small pieces.
Heat a non-stick pan over high heat.
Add the apple and cook for 2-3 minutes until it starts to soften. Cover with water and reduce heat to medium. Simmer for about 15 minutes or until water evaporates.
Transfer apple in a mixing bowl and stir in all of the remaining ingredients except the flour and walnuts.
In a food processor blend walnuts in order to look finely chopped. Save 4-5 tablespoons to sprinkle on top of the cookies and add the remaining walnuts into the mixing bowl as well.
Gradually add the flour while mixing the dough with your hands. It should feel really soft and oily without sticking to your hands.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Take a large piece of parchment paper and lay it open on your working surface. Divide dough in half and shape each part into a ball.
Place one dough ball on the center of the parchment paper and cover it with another large piece of parchment paper. Using a rolling pin, roll the dough until it's approximately ½ cm (⅛-inch) thick. Sprinkle some of the remaining blended walnuts on top and gently push with your hands to make them stick on the dough.
With a round cookie cutter cut dough into round cookies and transfer them to a parchment-covered baking sheet. Do this with the other piece of dough. Re-rolling as needed to cut out more cookies.
NOTE: Since these are soft cookies (and their dough not so dense as it's with classic hard cookies) you may need to use a flat spatula to transfer them to the baking sheet.
Bake for 8-10 minutes or until cookies get crisp all around the edges and soft on top.
Transfer cookies to a cooling rack.
Store in a sealed container for 3-4 days or in a cooking tin for up to a week.

Nutrition