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We have a tendency to stop immediatly in our tracks when our customers craft up delicious concoctions using our fresh organic walnuts. We're just so excited that what we do has inspired various recipes and it also give us an excuse to learn something new. Twist our arm. Courtney shared a photo of her cookies with us and our mouths literally watered on the spot. She was gracious enough to share her recipe with all of us and here's hoping many of you get to enjoy these yummy treats!

. . . 

These cookies remind me a little of shortbread -- they are sort of delicate and a little crumbly, but delicious. They have no added sugar; they’re sweetened only with dates. Unless you choose to make them with semisweet chocolate chips instead of raisins. Either way, they taste great!

Preheat oven to 325 degrees.

In a medium-sized mixing bowl use spoon to mix:

1 ¾ cups Bob’s Red Mill gluten-free all-purpose flour

2 cups Bob’s Red Mill gluten-free rolled oats

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cinnamon (use ½ tablespoon if you want only a hint of cinnamon)

1 teaspoon allspice

¼ c. ground flax seeds (optional)

Add following ingredients below to food processor and “blend” or pulse until dates are in tiny bits and the mixture has a creamy, whipped consistency. If you don't have a food processor, you can also chop the dates up really finely, so they’re in tiny bits, and use handheld beater to mix. 

1 cup coconut oil (measured cold or room temperature, not melted)

2 eggs

14 fresh, moist, pitted dates - sometimes found in a plastic container or in the bulk bins in the produce department (not the hard, dried-out kind from a box).

1 tablespoon vanilla extract

Simply using a spoon and combine the wet ingredients with the dry ingredients in your mixing bowl. After combining, fold in the following ingredients:

Raisins (about ½ cup) OR ½ cup semi-sweet chocolate chips, if you're a chocolate fan and don't mind having some added sugar

½ cup chopped Corky’s organic walnuts - really, there's no limit here. ;)

Drop rounded tablespoonfuls onto an ungreased cookie sheet and bake for 12 minutes. Check to see if they’re golden brown and bake for another couple of minutes if they’re not. Let cool on the cookie sheet, then transfer to a wire rack and let sit until completely cool (about 30 minutes) before putting in an airtight container. 

As with most baked goods, these taste best the day you bake them.

A great thing to do is instead of baking all of the cookies at once, keep batter in the fridge so that you can bake only as many as you want to eat that day.