Some cookies are just meant to steal the spotlight, and these Almond Walnut Crinkle Cookies do exactly that. Packed with rich, nutty flavor and a soft, chewy center, they’re the perfect treat for cozy weekends or festive gatherings. I first made them on a rainy afternoon when all I had were some leftover almonds, a handful of walnuts, and a serious sweet tooth. The result? A batch of gluten-free, crackly-topped goodness that disappeared faster than I could say “save me one!” This cookie is now a regular at my table, and it’s about to become one at yours too.
Table of Contents
Why You’ll Love This Almond Walnut Crinkle Cookies
- Gluten-Free & Naturally Nutty – No flour, no fuss, just pure nut flavor from almonds and walnuts.
- Quick to Make – Only 20 minutes of prep and one bowl means less mess, more cookies.
- Beautiful Crinkle Look – That powdered sugar crackle isn’t just pretty, it hints at the soft bite inside.
- Perfect for Gifting or Sharing – These hold up well and impress every time.
- Comfort in Every Bite – The chewy center, the crisp edges, and the nutty depth… it’s cookie bliss.
Unlike other crinkle cookies that rely on flour for structure, this one uses ground nuts for a rustic, tender finish. The result is similar to the cozy nostalgia of our Peach Cobbler Cookies, only nuttier and flourless.
Ingredients Needed
Let’s break it down by component for easy prep.
For the nutty dough base:
- 125g whole almonds, skin on (for depth of flavor and texture)
- 125g walnuts, shelled (slightly bitter and buttery to balance the almonds)
For the structure and sweetness:
- 100g granulated sugar
- 1 whole egg, room temperature (helps bind and adds moisture)
- Zest of half a lemon (adds brightness and a subtle citrus aroma)
- A pinch of salt (enhances the nutty richness)
- ½ teaspoon baking powder (or use a pinch of pastry yeast if preferred)
- A splash of vanilla extract (rounds out the flavor)
For finishing:
- Powdered sugar, for coating
- Whole walnut halves (optional, for decorating)
How to Make Almond Walnut Crinkle Cookies
Here’s how to make these irresistible nut-based crinkle cookies with minimal effort.
1. Grind the nuts (but not too much!)
Place the almonds and walnuts in a food processor. Pulse until they reach a fine, sandy consistency. Stop before they become oily or start forming a paste. You want texture, not nut butter.
2. Combine your dry ingredients
Transfer the nut mixture to a large mixing bowl. Add sugar, lemon zest, and a pinch of salt. Stir well to combine the dry ingredients evenly.
3. Add wet ingredients and form the dough
Crack in the egg, sprinkle over the baking powder, and add your vanilla extract. Mix everything until a soft, slightly sticky dough forms. It should come together easily and hold its shape.
4. Rest the dough
Let the dough rest at room temperature for 10–15 minutes. This helps it firm up a bit, making it easier to roll.
5. Preheat and prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. Place powdered sugar in a shallow bowl for rolling.
6. Shape and coat
Using damp hands or a small cookie scoop, form the dough into bite-sized balls. Roll each generously in powdered sugar so they’re completely coated. This is what gives them their signature crinkle look.
7. Add toppings (optional)
Place dough balls on the prepared baking sheet, spaced slightly apart. If you like, press a walnut half gently into the top of each one.
8. Bake to perfection
Bake for 12–15 minutes, just until the edges set and the tops begin to crack. They should still feel soft in the center, don’t overbake. They’ll firm up as they cool.
9. Cool and enjoy
Let cookies cool fully on the baking sheet or a rack. Once set, they develop a chewy, rich interior and hold their shape beautifully.
Serving and Storage Tips
These cookies are as versatile as they are delicious.
Serving Suggestions:
Serve them on a rustic wooden platter dusted with extra powdered sugar for a beautiful holiday or tea-time presentation. They also pair wonderfully with a cup of spiced chai or black coffee. For festive flair, wrap them in parchment and twine for easy, charming gift bags.
Storage Tips:
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To retain their chewy center, place a slice of apple or a piece of bread inside the container. Avoid refrigerating, as that dries them out.
Freezing: You can freeze unbaked dough balls for up to 2 months. Roll in powdered sugar just before baking, no need to thaw.
Helpful Notes
- Nut Consistency Matters: Be sure not to over-process the almonds and walnuts. You’re aiming for a fine meal, not a paste.
- Vanilla Swaps: You can swap vanilla extract with almond extract for a more intense nutty flavor.
- Extra Zing: For a bolder citrus flavor, use zest from a whole lemon instead of half.
- Baking Time Tip: If your cookies don’t crinkle, it’s likely the dough was too warm. Chill for 10 minutes before baking if your kitchen is hot.
- Mix-In Ideas: Consider adding mini dark chocolate chips or a pinch of cinnamon for a twist.
Looking for more rich and buttery cookie recipes? Don’t miss our Kentucky Butter Cake Cookies, which share the same indulgent spirit and melt-in-your-mouth texture as these almond walnut crinkles.
Frequently Asked Questions (FAQ)
Can I use pre-ground almond or walnut flour?
You can, but fresh whole nuts give a deeper flavor and better texture. If using pre-ground, aim for a coarse grind, not fine flour.
How do I make this cookie vegan?
Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 10 minutes). The texture will be slightly softer, but still delicious.
Can I freeze the baked cookies?
Yes, freeze them in a single layer and then transfer to an airtight container. Thaw at room temperature. Re-roll in powdered sugar before serving for a fresh look.
Why didn’t my cookies crack on top?
If the dough is too warm or too dry, the cookies won’t form crinkles. Try chilling the dough or increasing the powdered sugar coating for a better effect.
Conclusion
These Almond Walnut Crinkle Cookies aren’t just cookies, they’re comfort in every bite. With their nutty richness, crinkle-topped charm, and chewy texture, they’re guaranteed to win hearts at any gathering. Gluten-free baking has never been this easy or this satisfying.
Tried this recipe? I’d love to hear how it turned out! Drop a comment below and leave a star rating, it really helps others find this recipe too.
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What twist did you add, maybe cinnamon, orange zest, or chocolate chips? Let’s talk cookies below!
Almond Walnut Crinkle Cookies
- Total Time: 35 minutes
- Yield: 20 cookies 1x
Description
Soft, chewy, and bursting with nutty flavor, these gluten-free Almond Walnut Crinkle Cookies are perfect for holiday gifting or cozy weekend baking.
Ingredients
125g whole almonds (skin on)
125g walnuts
100g granulated sugar
Zest of half a lemon
A pinch of salt
1 whole egg, room temperature
½ teaspoon baking powder (or a pinch of pastry yeast)
Splash of vanilla extract
Powdered sugar for coating
Whole walnuts for decorating (optional)
Instructions
1. Grind almonds and walnuts in a food processor until fine but not paste-like.
2. In a large bowl, combine nut mixture, sugar, lemon zest, and salt.
3. Add egg, baking powder, and vanilla. Mix into a soft dough.
4. Let dough rest 10–15 minutes. Preheat oven to 350°F (175°C).
5. Form dough into small balls. Roll in powdered sugar.
6. Place on parchment-lined baking sheet. Add walnut halves if desired.
7. Bake 12–15 minutes until crackled on top and just firm.
8. Cool completely. Enjoy or store in airtight container.
Notes
Avoid over-processing the nuts.
Chill dough briefly if it’s too sticky.
Add chocolate chips or swap almond extract for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten-Free, Comfort
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6.2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 10mg