Black walnuts have a bold, unique flavor—to me, it’s slightly sweet, and a cross between anise, chamomile, and maple.They’ve a slightly acquired taste, which stands out in the cookie, so if you’re able to, you might want to sample some of the black walnuts first. If your tastebuds aren’t too adventurous, opt for Persian Walnuts instead. Both can be purchased at Grimo Nut Nursery in Niagara-on-the-Lake. These cookies are adapted from my Tahini Chocolate Chunk Cookies from my second book The Allergy-Free Cook Bakes Cakes and Cookies.
Black Walnut Butter Chocolate Chip Cookies
For the Black Walnut Butter:
5 ounces (141 grams) black walnuts
1 tablespoon (15mL) walnut oil
Pinch fine sea salt
For the cookies:
1/2 cup plus 2 tablespoons (150mL) sorghum flour
1/4 cup (60mL) quinoa flour
1/4 cup (60mL) tapioca flour
1/2 teaspoon (3mL) xanthan gum.
1/2 teaspoon (3mL) baking soda
1/2 teaspoon (3mL) fine sea salt
3/4 cup (180mL) agave nectar
1 batch Black Walnut Butter
1 teaspoon (5mL) vanilla extract
1/2 cup (120mL) semi-sweet chocolate chips
To make the Black Walnut Butter, put all ingredients in a food processor. Process until smooth, scraping down the sides of the container periodically. This can be done in advance.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
To make the cookies, put the flour, baking soda, and salt in a small bowl. Whisk to combine. Put the agave nectar, Black Walnut Butter, and vanilla extract in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until well combined. Add the flour mixture. Beat to combine. Stir in the chocolate chips by hand.
Drop the mixture onto the prepared baking sheet, about 2 tablespoons of the mixture per cookie. Leave about 3-inches of space between each portion.
Bake for 11 to 15 minutes, until edges start to brown. They will seem underbaked, but will firm as they cool.
Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.