Cardamon Walnut Crispy Holiday Cookies
Print RecipeIngredients
- 1 cup organic walnut halves
- 8 cardamon pods ( seeds removed)
- 3 tbsp arrowroot powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- dash of salt
- 2 tbsp ground organic flaxseed
- 1 cup light brown sugar
- 2 tbsp nutmeg
- 1/4 cup ground cinnamon
- 3 tbsp Ghee
- 1 egg
- 1 0% Fage Yogurt Split cup with honey
Instructions
Pre-heat oven to 350 F. On a large baking sheet use a canola or olive oil spray can to spray the entire sheet pan before laying a piece of parchment paper on it. The oil helps the paper stick to the baking sheet so it doesn't move around when you go to place the batter in. Make sure that the two longest sides on the baking sheet have overhang of the parchment paper.
Take the walnuts and place it in a blender with the cardamom pod seeds and blend for a minute until most of the nuts have been rendered into the consistency of almond meal. Dont over do it as its nice to have a few larger chunks of walnut to bite into in the cookie.
Use a spatula to scoop out all the ground walnuts and add the baking soda, baking powder, nutmeg, ground flaxseed, cinnamon, salt, sugar, and arrow root powder. Stir to incorporate.
Make a small well in the middle of the dry ingredients and place in the entire yogurt (with the honey part), the egg and the Ghee. Use a whisk to slowly start to mix the wet ingredients to the dry ones. Moving a bit faster as the dough starts to form a bit until its fully mixed. Pour the batter directly onto the sheet pan and place it into the oven for 20 minutes. After twenty minutes, shut the oven and let cool down for about 10 minutes. Remove the cookie sheet by carefully lifting the longer edges of the parchment paper and placing it on a stable surface to cut into. Cut six horizontal stripes into the cookies and return it to the baking sheet and into the shut oven to cool down for an additional 20 minutes.
Your almost there, I promise. Remove the cookie sheet from the oven and using the same method as before carefully lift the longer edges of the parchment paper and placing the cookies on a stable surface to cut the remaining pieces ( about 4 cookies per stripe you have already cut). Lay the cookies on a cooling rack for 30 minutes before storing up to 2 weeks.
Notes
Get it while its hot. In order to make nice, clean edges on your cookies besides the obvious of keeping your knifes sharp, get to the cookies once they have cooled down a bit and still warm to the touch. If you wait too long, they will crisp up and you might end up with brittle instead of cookies. If that happens, dont fret, use it as you would a granola like crumbling onto ice cream, yogurt or with fresh fruit.
Spiced up, just how I like it. These decadent tasting cookies are only about 95 calories each and so easy to bake up that you’ll be wanting them outside of the holiday season. They are sheet cookies, meaning that the batter is quite liquid for your brain to reference it as a typical cookie dough, so dont be alarmed, it will flatten out and crisp up nicely on the edges once its poured into the baking sheet. Making the cookies on a large baking sheet ensure that you maximize the crunch factor which is only further assisted with the addition of the organic Ghee. The massive amount of cinnamon (hello health benefits) and nutmeg that are added help intensify the sweet light brown sugar and make love to the little bits of cardamon pods as you bite into it. Get ready to have melt in your mouth buttery, nutty, and spiced up goodness. You can have it for breakfast, dessert, a snack, dunk it, dip it and crumble it making it the ultimate comfort food to have this holiday season.
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