Y’all my apartment smells like the Indian version of Bath & Body Works (can that be a thing?)
Like any day, today I was craving cookies. Typically to appease my last-minute cookie cravings, I’ll rummage through my fridge and pantry to see what baking options I have or can come up with. The winner tonight was a bag of walnuts I originally bought as a healthy salad topping, but tonight they will serve a better purpose (insert Mr. Burns “eeeexcellent”).
Of course, I can’t just make WALNUT COOKIES…where’s the fun in that? Check out my take on walnut cookies which includes wonderful flavors of cardamom, rose water, and coconut.
- 1 tbsp Bru ground chicory coffee mix
- ½ cup dry coconut flakes
- ¾ cup walnuts, chopped
- 2 tbsp virgin coconut oil
- 10 tbsp butter
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ tsp rose water
- 2 tbsp honey
- seeds from 4 cardamom pods, ground
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups flour
HOW TO MAKE IT
- Preheat the oven to 350°F
- In a small bowl, pour in 1 cup of water and add the Bru and dry coconut flakes. Set this aside to let it soak.
- In a frying pan, add the walnuts along with 1 tbsp of sugar and a pinch of ground cardamom. Once you see the walnuts coated in a light glaze, turn off the heat and set aside.
- In a medium bowl, mix the virgin coconut oil, butter, and sugar until smooth. Once it’s smooth, mix in the egg, vanilla extract, rose water, and honey.
- Next, strain the Bru/coconut flakes and stir it in to the dough mix along with the cardamom, baking powder, salt, flour, and walnuts.
- Roll 1-in diameter cookie dough balls, lightly flatten, and then place on parchment-paper-lined baking sheets about an inch and a half apart. Bake for about 15 minutes or until you see the tops of the cookies break open a little. Your kitchen should smell amazing!
Makes: 1 dozen