Nutty & Nice: Gluten-Free Walnut Cookies
These snowball-style Walnut Cookies are made with rich prune purée, a splash of Nocino, and local California-grown walnuts for a nutty, tender, and perfectly spiced holiday treat.
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After a magical trip to Cherry Bombe’s Jubilee Wine Country—where the wine flows, the sunsets glow, and the culinary inspiration is basically a renewable resource—I knew I had to channel that California spirit into something delicious. Enter: California Walnut Cookies.
This recipe is my homage to California’s bounty, featuring local California Grown walnuts and a twist on the classic. In addition to brown sugar I’ve added a touch of prune purée—because prunes deserve more love (seriously, they’re caramel-y and luscious and help reduce the overall sugar content in the cookie). For the liquid, we’re adding Nocino, a walnut liqueur that’s basically the holidays in a bottle. The result? A gluten free Christmas cookie that’s nutty, tender, and just sweet enough, with a hint of earthy depth from the Nocino and prunes.
These cookies are like Italian snowballs met European horn cookies, had a little California sunshine, and decided to stay.
This post is sponsored by my friends at California Grown. As always, I only accept sponsored posts from brands and products that I love and use myself. Sponsored content like this helps me to keep bringing you gluten free recipes!
What Walnut Cookies Taste Like
Picture this: a nutty, buttery cookie with a hint of molasses-y sweetness from the brown sugar and prunes. The Nocino adds warmth and spice that’s not overpowering but oh-so-cozy. The powdered sugar coating gives a whisper of sweetness that melts into the tender crumb of the cookie. They’re soft with just a touch of chew, the kind of cookie that begs for a second cup of coffee (or, let’s be honest, another cookie).
How to Make Walnut Cookies
- Blend the Base: In a food processor, pulse the walnuts, brown sugar, orange zest, and sea salt until the mixture looks like wet sand.
- Combine Wet Ingredients: In a bowl, whisk together prune purée, Nocino, and vanilla extract. Stir in the walnut mixture until well combined.
- Incorporate Nut Flour: Add walnut or almond flour to the mixture and stir until a dough forms. Chill the dough in the fridge for 20 minutes.
- Prep for Baking: Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and coat lightly in powdered sugar. Place on the baking sheet, spacing them 2 inches apart.
- Bake to Perfection: Bake the cookies for 13 minutes, then turn off the oven and let them sit inside for 2 additional minutes. Transfer to a cooling rack and let cool completely.
- Serve & Enjoy: After a quick bake, let them cool to reveal their crinkly, snowball-like perfection. They’re as easy as they are stunning—and 100% California delicious. Dust with extra powdered sugar if desired, and pair with coffee, tea, or a glass of Nocino.
What is Nocino?
Nocino is a dark, sweet, and slightly bitter liqueur made from unripe green walnuts. Originating in Italy, particularly in the Emilia-Romagna region, it’s traditionally crafted by steeping green walnuts in alcohol (like brandy or vodka) along with sugar and spices such as cinnamon, cloves, and citrus zest.
The resulting liqueur is rich and warming, with earthy, nutty, and spiced flavors that pair beautifully with desserts, coffee, or even savory dishes. In Italian culture, Nocino is often homemade, with recipes passed down through generations, and it’s enjoyed as a digestif after meals.
In recipes, Nocino adds depth and complexity, making it a fantastic substitute for rum, bourbon, or other spirits when you want something a little more unique and nutty. If you love cozy flavors, Nocino might just become your new favorite ingredient!
I made my own, and over the last year, it’s only gotten more flavorful and delicious. How we acquired the walnuts to make our batch is a long story, and worth telling….another time. You can buy it in liquor stores, or swap the nocino for bourbon or rum.
Why California Walnuts Make These Cookies Special
Did you know that California produces 99% of the walnuts grown in the U.S. and two-thirds of the walnuts enjoyed worldwide? That’s right—if you’ve cracked a walnut anywhere, there’s a good chance it’s California-grown. With their mild, buttery flavor and powerhouse nutrients (hello, omega-3s!), California walnuts are as versatile as they are delicious. They’re sustainably grown in the state’s sunny orchards, where fertile soil and a perfect climate make them thrive. Using these locally sourced walnuts in this recipe isn’t just a delicious choice—it’s a nod to the hard work and care of California farmers.
More Gluten Free Holiday Cookies to Try:
- Gluten Free Eggnog Snickerdoodle Cookies
- Gluten Free Chocolate Candy Cane Crush Cookies
- The Ultimate Gluten-Free Cookies – Peanut Butter Blossoms
Did you make this walnut cookie recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Gluten Free Snowball Walnut Cookies
Equipment
Ingredients
- 3 cups California walnut pieces raw
- ½ cup dark brown sugar lightly packed
- 1 teaspoon orange zest optional
- 4 tablespoons walnut or almond flour
- 2 tablespoons prune purée see notes below
- 3 tablespoons Nocino or booze of your choice
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- Powdered sugar for coating optional but recommended
Instructions
Process Walnuts:
- In a food processor, pulse the walnuts, brown sugar, lemon zest, and sea salt until the mixture resembles wet sand.
Mix Wet Ingredients:
- In a medium bowl, whisk together the prune purée, Nocino, and vanilla. Add the walnut mixture and mix with a spatula until combined. Sprinkle in the walnut or almond flour and mix until a dough forms. Cover and refrigerate for 20 minutes.
Preheat Oven:
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Shape Cookies:
- Scoop a tablespoon of dough, roll it into a ball, and coat lightly in powdered sugar. Place on the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake:
- Bake for 13 minutes. Turn off the oven and let the cookies sit inside for 2 additional minutes to help brown the bottoms. Remove and transfer to a cooling rack to cool completely.
Serve & Enjoy:
- Dust with more powdered sugar if desired, and enjoy with coffee, tea, or—because it’s California—a small glass of Nocino.
Video
Notes
How to make prune puree:
- 16 ounces of prunes
- 1/2 cup hot water
Nutrition
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Love this recipe so much!