The Nutty Kitchen Signature Cookie

I’ve been trying to come up with a recipe for cookie that would not only keep well in the fridge as a cookie dough roll for easy use, but a cookie that we thought would be a good representation of Nutty Kitchen.

Behold…The Nutty Kitchen Signature Cookie!


  • 2 1/2 cups blanched almond flour
  • 1 pinch sea salt
  • 1 tbsp raw unfiltered honey
  • 1 tsp baking powder
  • 3/4 cup hazelnuts
  • 1/4 cup walnuts
  • 1/8 cup dried cranberries
  • 1/2 cup coconut oil
  • 1 tbsp vanilla extract
  • 1 1/2 tbsp your favorite brand rum (optional)


Finely chop walnuts, hazelnuts and cranberries with  a food processor and add to all the other ingredients in a medium to large mixing bowl. Mix very well with a spatula and then knead with your hands. Roll into about a 1 1/2 inch log of cookie dough – roll into parchment paper like a giant tootsie roll and place into the refrigerator for an hour or more.

The roll should yield about 25 cookies. Pre-heat oven to 350 degrees F, place cookies apart from each other and place onto a cookie sheet lined with parchment paper, bake for 8 – 10 minutes, until beautiful light  golden brown.

Enjoy this fantastic cookie with a chilled glass of coconut milk! Our best – Jo and Henry


5 thoughts on “The Nutty Kitchen Signature Cookie

  1. Oh, these look fabulous! If I can ever find almond flour, I’ll be sure to make these. You don’t by any chance use Bob’s Red Mill, do you? That’s the only kind I can find.


    1. Hi Sarah, we don’t use Bob’s because it get’s really lumpy. We order ours online – it ships quickly and buy it in 5lb packs, which lasts us a very long time. Here’s the best place to order it from. I just ran out so, I too, will send in an order. Let me know how they turn out. I have half the cookie log still in the fridge, will probably make it tomorrow. So convenient, so delish! Enjoy your cookies Sarah!

      PS: You can use Almond Meal as a substitute for now, but the consistency will not be quite as smooth.


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