Cinnamon-Walnut Cookies (Vegan) – a delicious recipe with walnut halves, dates, barberries, grapeseed oil, vanilla, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Place walnuts, dates (and barberries if using) in a small food processor and PULSE until coarsely ground.
3
PULSE in oil, vanilla, cinnamon, cardamom, orange blossom water and salt. Stop the machine from time to time and scrape down the sides of the bowl to help the mixture to blend well and form into a ball properly.
4
Continue to pulse until mixture begins to form a ball. <<This step took about 3-4 minutes in our food processor.
5
Line a baking sheet with parchment paper.
6
Scoop dough (I used a small, oiled cookie scoop), 1 tablespoon at a time, onto prepared baking sheet, forming into balls; flatten slightly.
7
Bake for 6-8 minutes, until firm.
8
Cool on baking sheet.
401
kcal
Calories
39
g
Fat
10
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup walnut halves, and pieces, 5 dates, pitted and roughly chopped (I used medjool), 2 tablespoons barberries (Optional-but it gives the cookies a little bit of color and an interesting contrast of flavors), 1 tablespoon grapeseed oil (Increased from 1 teaspoon. The mixture required more in order to form into a ball.), and more.
Yes, Cinnamon-Walnut Cookies (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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