Go Back
–+ servings
Walnut Fennel Cookies

Walnut Fennel Cookies for a Tummy-Friendly Treat

These Walnut Fennel Cookies are gluten-free, vegan, and packed with tummy-friendly ingredients, making them a delightful treat for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup walnuts can be substituted with almonds, hazelnuts, or sunflower seeds
  • 2 teaspoons fennel seeds can change to anise seeds for a different taste
  • 1 cup gluten-free flour (Teff or Brown Rice) brown rice flour is a suitable substitute for lightness
  • 1 teaspoon ground cinnamon swap with nutmeg for variation
  • 1 teaspoon ground cardamom use whole seeds if preferred, just grind before use
  • 1 teaspoon ginger optional, omit if desired for a milder flavor
  • 1/2 cup tapioca flour can be replaced with cornstarch if necessary
  • 1/3 cup maple syrup or sweetener adjust based on preference, honey is a non-vegan alternative
  • 1/2 cup coconut oil or vegan butter use any neutral oil as a substitute

Equipment

  • medium bowl
  • large bowl
  • Whisk
  • cookie scoop
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine gluten-free flour, tapioca flour, ground cinnamon, ground cardamom, and a pinch of salt. Whisk these ingredients together until thoroughly mixed.
  2. In a separate large bowl, melt the coconut oil and then mix in your sweetener. Stir until it's smooth and well combined.
  3. Carefully fold the dry ingredients into the wet mixture, stirring gently until just combined.
  4. Fold in the chopped walnuts and fennel seeds to your dough, ensure even distribution.
  5. Preheat your oven to 350°F (175°C). Scoop portions of dough onto a baking sheet lined with parchment paper.
  6. Bake for 15-20 minutes, or until lightly golden around the edges.
  7. Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 4gCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 7 days, in the fridge for up to 2 weeks, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!