Walnut Lace Cookies (Vegan, Gluten Free)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 2½ dozen cookies
  • ½ cup Bob's Red Mill 1 to 1 gluten free baking flour (blue bag)
  • ½ tsp baking powder
  • ⅛ tsp salt
  • ¼ cup vegan butter, softened
  • ½ cup Swerve brown sugar, packed
  • ½ cup coconut sugar
  • flax egg (2 tbsp flaxmeal + ¼ cup water
  • 1 cup chopped walnuts
  • optional: 1-2 drops doTERRA Frankincense essential oil
  1. Preheat the oven 375F and prepare a baking sheet with parchment paper. i have found that a dark cookie sheet works better than a light one.
  2. Prepare the flax egg in a small bowl by combining the flax meal and the water.
  3. Sift all the dry ingredients together.
  4. Using a fork, cream in the butter. Next, add in the flax egg.
  5. Finally, add in the walnuts and optional essential oil, mixing together quickly.
  6. Using a tsp cookie scoop or two small tsp silverware spoons, place the cookie dough on the baking pan, 2 inches apart because the cookies spread.
  7. Bake 6 minutes and then remove from the oven. Cool at least 5 minutes before trying to remove to a cooling rack. The cookies should be crunchy ans easy to remove from the pan. If the cookies are not crunchy immediately out of the oven. Place the cookies in the freezer for 5 minutes before VERY carefully removing from the pan.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 1 cookie
Recipe by Shalom Homestead at https://shalomhomestead.com/walnut-lace-cookies-vegan-gluten-free/