Walnut Frosties THM-S

Two English Walnut trees grace the front yard of the old home place where my parents live and my grandparents before them. These trees were planted by my grandparents who prized the nuts for baking. Memories were made picking up the walnuts with my grandmother and spreading them in the attic to dry. Over the winter months my grandfather would sit at the kitchen table shelling them.  I much prefer English walnuts over Black Walnuts which have a more bold earthy taste.  

Walnut Frosties THM-S

Preheat oven to 350 degrees F. Combine almond flour, baking mix, baking powder, and salt together. In mixer bowl, cream butter and preferred sweetener for 2 minutes. Add vanilla and egg. Mix well. Add almond flour mixture and mix for 3 minutes. Shape dough into balls and flatten to ½ in thick. Press an indentation in the center. Combine filling ingredients. Fill indentation with walnut filling, mounding slightly. Bake for 6-8 minutes or until very lightly browned.  Store in refrigerator. 30 cookies.

*English walnuts are the typical shelled walnut you will find in most grocery stores across the US. They have been cultivated to produce a large, easy to shell, mild tasting walnut. These are what most people prefer. However, there is another walnut called the California Black Walnuts that is native to the US. They have a bold, earthier flavor with very hard shells that are tough to crack and will stain your hands black. My family prefers the English walnut as the Black Walnut seems to be an acquired taste.

*cookies will be very soft when baked but will set as they cool. These are the best not over-baked.

*Brown Sugar Sweetener Substitute is a homemade sweetener mix that tastes just like brown sugar. You can use THM Gentle Sweet if you prefer. 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist us as we move to a mission outreach in Northeastern PA with our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Trim Healthy Mama Store    Gentle Sweet  Baking Blend  

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This is my favorite mixer for cookie dough. My Kitchen Aid is 25+ years old and still works very well.

 

Walnut Frosties THM-S

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 30
Author Glenda Groff

Ingredients

Cookie dough:

  • 1 1/2 cups almond flour
  • 1 cup THM Baking Blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup butter softened

Filling:

  • 1 cup chopped English Walnuts
  • 1/3 cup sour cream
  • 1/4 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees F. Combine almond flour, baking mix, baking powder, and salt together. In mixer bowl, cream butter and preferred sweetener for 2 minutes. Add vanilla and egg. Mix well. Add almond flour mixture and mix for 3 minutes. Shape dough into balls and flatten to ½ in thick. Press an indentation in the center. Combine filling ingredients. Fill indentation with walnut filling, mounding slightly. Bake for 6-8 minutes or until very lightly browned. Store in refrigerator. 30 cookies.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.   

HG cookbook pic 25

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2 thoughts on “Walnut Frosties THM-S

  1. Pingback: Snowball Cookies and a Christmas Cookie Round-Up – My Healthy Journey For Life

  2. I made these today! I do confess I used black walnuts as they are plenteous here and grow wild in southern Missouri. I have four or five trees in my yard! Next time I want to try them with hickory nuts……..Yum ! 😁

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