Vanilla Walnut "Shortbread" and Liebster Award
Prep time: 45 mins
Total time: 45 mins
  • 2 cups raw walnuts
  • 1 cup unsweetened flaked coconut (I used Bob’s Red Mill)
  • ¼ cup honey
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  1. Line a baking sheet with parchment. Combine all ingredients in the bowl of a food processor. Process for 30-60 seconds, until all the ingredients are combined and a dough is formed. You may need to scrape down the bowl and break up the ingredients if they form a ball.
  2. Take a spoonful of dough and roll it into a ball in your hands. Place it onto the lined baking sheet. Once all the dough has been formed into balls, press down on each ball to flatten it slightly. I did not flatten them too much, but flatten as much as you like. Place the sheet in the freezer for 30 minutes before enjoying. Cookies may be stored in the freezer in an airtight container for up to 3 months.
Recipe adapted from Shutterbean
Recipe by Pies and Plots at