These five ingredient nutrient dense, delicious Cookies are simply magic. Superfoods Walnuts and Egg Yolks are blended in a food processor with Coconut Sugar and Vanilla Extract then shaped into Cookies, topped with good quality Cocoa Nibs and baked to perfection. They couldn’t be easier to make and they’re loaded with healthy fats, protein, fiber and omega 3s. My kind of baking.

Variations of these Cookies (Nun-e Gerdui) are made in Iran with children to celebrate Nowruz. We put our spin on a traditional recipe by using Coconut Sugar, which has a lower glycemic index than Brown Sugar, contains minerals and adds a delicious caramel like flavor to desserts. We also, as I love to do, mixed it all in a food processor for ease, and added Chocolate which goes so well with Walnuts.

Nowruz or ‘new day’ is a Persian spiritual holiday commemorated in various countries that celebrates the advent of spring on the vernal equinox. The main theme around Nowruz is renewal, with focus on the rebirth of nature, and the cleansing of the soul and the home. It’s centered around joy, togetherness and of course food.

Walnuts health benefits: source

rich in antioxidants and can reduce LDL (bad) cholesterol
significantly higher in omega-3s than any other nut
may decrease inflammation
can help promote a healthy gut
may reduce the risk of some cancers
may help regulate appetite and weight
may help manage and lower your risk for type 2 diabetes
may help lower your blood pressure
may benefit brain health
may improve sperm health and male fertility
are an excellent source of healthy fats, vitamins, and minerals

Organic Ingredients, approx. 18 cookies

4 Cups Walnuts
5 Eggs Yolks
1 Cup Coconut Sugar
1 Tsp. Vanilla Extract
1 Cup Dark Chocolate Baking Chips

Method

Simply throw all the ingredients in a food processor and blitz for a good few minutes until smooth. You’ll want to turn the processor off, open it up and push any batter from around the sides down into the mix to make sure all of it is being processed.

If you want to you could add Chocolate Chips into your dough before shaping. If so, do that now.

Using a cookie scoop, an ice cream scoop works too, scoop an even amount of batter onto your baking sheet covered with parchment paper, leaving some space in between each cookie. Using the back of the scoop or a spatula press batter down to flatten.

I used a full sheet pan and was able to fit all my cookies on it one go.

Bake in a 350f oven for 16 minutes. Remove from oven and place cookies onto a cooling rack for 10 minutes before enjoying.

Once cooled, cookies can be stored in an airtight container and left at room temperature for a few days.