Espresso & Walnut Cookies – Only 5 Ingredients!

Espresso & Walnut Cookies – Only 5 Ingredients!

Hmmmmm these should have an ‘adult only’ sticker on the box I think! haha

Ok so I’m going to admit, i LOVE the taste of coffee but cannot take any form of caffiene unless I’m running big distances!! So people think I’m weird always ordering ‘decaf’ on Oat milk – my husband call this ‘sex on the beach – something close to water’ but I disagree, what about you? Does caffiene play havoc with your nervous system too? If that’s the case for you, just insert some ‘decaf’ in the recipe like I did.

Espresso & Walnut Cookies

May 19, 2017
: Makes 15 Cookies
: 15 min

These freeze well in an airtight container. Use aquafab instead of egg whites for an Egg Free option.


  • 1 cup walnut meal
  • 1/2 cup walnuts - roughly chopped for dipping after cookies have been made
  • 1 cup almond meal
  • 1/3 cup honey - light in flavour
  • 2 1/2 tbs aquafab (the liquid off tinned chickpeas) or use 2 egg whites that have been gently whisked instead of the aquafab
  • 1 to 2 tb coffee granules or instant coffee (this is about how strong you like your coffee)
  • Step 1 Preheat oven to 170°C (fan forced)
  • Step 2 Line 2 trays with grease proof paper
  • Step 3 Warm honey over the stove and place the coffee granules(or instant) in & mix slowly – the warming will release the coffee flavour – don’t boil this mix otherwise it will cook the aquafab or egg whites
  • Step 4 Place all the dry ingredients(leave out the 1/2 cup walnuts) into a bowl and mix well
  • Step 5 Pour in the warmed honey/coffee mix – combine
  • Step 6 Pour in the aquafab or egg white – mix well until evenly combined – you should have a sticky mix that holds together
  • Step 7 Scoop mix with a tablespoon roughly into even sizes
  • Step 8 Roll into balls
  • Step 9 Press into roughly chopped walnuts & place on baking trays
  • Step 10 Place in oven until brown on top – be aware – the honey will brown your cookies quickly so keep an eye on the colouring
  • Step 11 Allow to cool completely – store in an air-tight container

Leave a Reply

Your email address will not be published. Required fields are marked *