- 22
- 20 mins
- 45 mins
Ingredients
- 1 cup almond flour
- 1/3 cup arrowroot powder
- 1/8 teaspoon salt
- 8 ounces full-fat cream cheese, at room temperature
- 2 tablespoons butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter, melted
- 2/3 cup black walnut pieces
Preparation
Step 1
To make the dough, stir together the almond flour, arrowroot, and salt in a medium mixing bowl. Use a fork to
cut in the cream cheese, butter, and vanilla. When the mixture is close to holding together, use your hands to
finishing mixing the dough and form it into a ball. Refrigerate the dough for an hour.
2. Preheat the oven to 325 degrees, and butter two mini-muffin tins.
3. In a small mixing bowl, whisk together the maple syrup, egg, vanilla, and melted butter. Stir in the black walnut
pieces.
4. Form the chilled dough into 22 balls of roughly equal size. Press the dough into the prepared mini muffin tins.
Fill each little crust with some of the black walnut mixture to just reach the top of the dough (it will bubble up a
bit while baking, so to avoid run-overs do not overfill).
5. Bake for 25 minutes. Let the cookies cool in the tins before removing