Walnut Cookies – Delicious Meets Healthy

These flourless walnut cookies are naturally gluten-free and made with just a handful of simple ingredients — walnuts, egg whites, powdered sugar, cinnamon, and vanilla — creating light, airy walnut meringue cookies that are crisp on the outside and soft inside.

If you love cookies that are crisp on the outside and soft and nutty inside, these flourless walnut cookies are about to become your new favorite. I’ve tested this naturally gluten-free recipe several times to perfect that light, airy texture and rich walnut flavor — all with just a handful of simple pantry ingredients. They’re dairy-free and taste just like classic European walnut meringue cookies from a specialty bakery.

But for me, they’re even more special. One bite instantly takes me back to my childhood in Bulgaria, where my grandma made these for us and called them “orehovki.” That nostalgic walnut aroma is something I’ll never forget.

Ingredients You’ll Need

One of my favorite things about this recipe is how short and simple the ingredient list is.

• Egg whites – These create the airy structure. Make sure they’re at room temperature for better volume. Avoid any yolk traces, or they won’t whip properly.
• Powdered sugar – I use regular powdered sugar here, but you could also substitute it with powdered coconut sugar or powdered light brown sugar.
• Walnuts (finely ground and coarsely ground) – The finely ground walnuts form the base of the cookie and give it structure, almost like a flour replacement. The coarsely ground walnuts add that irresistible rustic texture and bite. I’ve tested this both ways, and using two textures truly makes a difference. When grinding at home, pulse carefully – stop before the nuts turn into walnut butter.
• Cinnamon, pure vanilla extract & a pinch of salt – The cinnamon adds warmth, the vanilla deepens the sweetness, and the salt brings out the rich walnut flavor. I never skip it – it truly makes a difference.

How to Make Walnut Cookies

1. Prepare Your Oven. Preheat your oven and line your baking sheets with parchment paper. Don’t skip the parchment — these cookies are delicate while warm.
2. Whip the Egg Whites. In a clean, dry bowl, beat the egg whites until stiff peaks form. You’ll know they’re ready when the peaks stand straight up when you lift the beaters.
   Tip from experience: If your bowl has any grease residue, the egg whites won’t whip properly.
3. Add the Sugar Gradually. With the mixer running, slowly add the powdered sugar a few tablespoons at a time. This step builds a glossy, stable meringue. Beat until the mixture looks smooth and shiny.
4. Add Flavor & Finely Ground Walnuts. Mix in the finely ground walnuts, cinnamon, vanilla, and salt. Beat on low just until combined, about 1–2 minutes.
5. Fold in Coarsely Ground Walnuts. Switch to a spatula and gently fold in the coarser walnut pieces. This keeps the mixture airy.
6. Scoop & Bake. Scoop rounded portions onto the prepared baking sheets, leaving a little space between each. Bake until the tops look set and lightly golden. Let them cool on the baking sheet before transferring – they firm up as they cool.

Storing

These cookies store surprisingly well.

• Room temperature: Store in an airtight container for several days.
• Freezer: Freeze in a single layer, then transfer to a container. Thaw at room temperature.
• Avoid humid environments — moisture softens the crisp exterior.

Serving Suggestions

These cookies are especially popular as gluten-free holiday cookies, but I honestly bake them year-round. Here’s how I love serving them:

• With afternoon coffee or espresso – I especially love these with a rich pour over coffee or a creamy bulletproof coffee. And if I’m in the mood for something a little indulgent, my fluffy dalgona coffee alongside these walnut cookies feels like a café-style treat at home.
• Alongside hot tea – When I’m craving something lighter and soothing, I’ll pair them with warm lemon tea, ginger tea, or a spiced chai tea latte. The cinnamon and walnut flavors complement those cozy teas beautifully.
• As part of a holiday cookie platter
• Drizzled lightly with melted dark chocolate
• With a scoop of vanilla ice cream for contrast

They also make a beautiful edible gift — just stack them in parchment-lined boxes.

If you enjoyed this Paleo Walnut Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.