Recipe adapted from Ina Garten. Original recipe calls for a maple glaze, which I find totally unnecessary. The addition of orange zest, extra cinnamon, and definite use of walnuts is key for my taste.
If you love walnuts as much as I do, this is a great alternative to dredging in flour.
Decadent, chocolatey, chewy, crunchy, flourless gluten-free cookies.
This cookie is hearty. It can be made with every ingredient in the list, or only a few of them. You can play with combinations for flavor such as pumpkin and walnut, or chocolate and cherries, or sunflower and raisin. Personally, I love to have a little bit of dark chocolate, lots of different fruits (prune, fig, raisin, cranberry), some wheat berries, a mixture of flours (barley and whole wheat)- a little bit of everything.
This cookie is similar to a morning glory muffin–packed with fiber, fruits and vegetables, whole grains, and warm spices.
You could top the frosted cakes with shredded coconut, or toasted coconut, or chunks of walnuts, or even lemon zest.
Made with whole wheat flour, coconut oil, maple, honey, and lots of orange.