Black Walnut Butter Chocolate Chip Cookies

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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.

gluten-free vegan black walnut butter chocolate chip 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.

Strawberry Guacamole

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A twist on traditional guacamole, this version includes fresh, juicy strawberries, adding a hint of sweetness to every bite. And definitely serve it with tortilla chips. None of this celery business.

(Unfortunately, I’ve no photograph for this one–it was for a magazine and I didn’t take my own photo before the photographer did–but I can tell you this: it looks like guacamole, but with strawberries in it.)

Strawberry Guacamole

2 medium avocados
Juice from 1/2 lime
2 tablespoons minced fresh cilantro
1 tablespoon freshly squeezed orange juice
Fine sea salt to taste
Cayenne pepper to taste
2/3 cup finely chopped strawberries
1 tablespoon minced red onion

Mash the flesh from the avocados in a bowl. Add the lime juice, cilantro, and orange juice. Mix well, adding salt and cayenne pepper to taste. Stir in the strawberries and red onion. Cover and refrigerator for about 1 hour before serving.

Maple Lentil Chili

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Served alongside the Maple-Kissed Cornbread from my first book, The Allergy-Free Cook Bakes Bread, I love the combination of spicy and sweet in this super easy recipe. Like most soups and stews, this one tastes even better the second day. If you want a sweeter chili, add a little more maple syrup–of course! Depending on who I am serving it for, adding some finely chopped jalapeño into the bell pepper mix adds just the right amount of kick that I love.

 

chili-cornbread2

Maple Lentil Chili

1 tablespoon extra-virgin olive oil
1 large red onion, chopped
2 large red bell peppers, chopped
1 large green bell pepper, chopped
1 pound/16 ounces portabello mushrooms, chopped
2 cloves garlic, finely chopped
3 cups water
2 (28 oz/796 ml) cans diced tomatoes
1 1/2 cups (285g) brown lentils (dry)
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground thyme
3/4 teaspoon ground cinnamon
Cayenne pepper to taste (optional)
1/3 cup (80 ml) pure dark maple syrup
Sea or Himalayan salt to taste
Freshly ground black pepper to taste

Heat the oil in a large Dutch oven over medium heat. Add the onions and peppers, stirring until softened. Add the mushrooms and garlic, continuing stir often until mushrooms have released their juices and are cooked through.

Add the water, tomatoes, lentils, chili powder, cumin, thyme, and cinnamon to the mixture. Stir to combine. Bring to a boil then reduce to a simmer, cooking for at least 45 minutes, and until the lentils are soft. Stir in maple syrup, add salt and pepper, and adjust seasonings to taste.