The limit to chocolate chip cookie recipes truly does not exist. These gluten-free chocolate chunk cookies have been a go-to for so many years, and I love their soft-baked, nutty texture. They’re perfect with your afternoon coffee, and always hit the spot for that after dinner sweet tooth.
I made this recipe a few years ago for Passover and have loved it ever since. They’re are made from a blend of almond flour and ground walnuts, filled with chunks of chocolate in every bite, and topped off with sea salt for that perfect sweet & salty combo. The healthy fats in the almond flour and walnuts help keep you fuller for longer, so they’re both nutritious and satiating.
I like my cookies soft with a slightly crispy edge, and these gluten-free chocolate chunk cookies totally hit the mark with that! Plus, any baked recipe that has minimal ingredients (less than 10!) is a win in my book. They come together in 25 minutes from start to finish, and are the perfect little something to end your night with.
If you follow me on Instagram, you know dessert is never a question in my house. We always have some form of dessert, and I love to keep homemade baked goods on hand for something satisfying and nourishing.
If you’re a cookie fanatic like me, you would love my classic gluten-free chocolate chip cookie recipe, too! Be sure to tag me on Instagram if you try them!
Gluten-Free Walnut Chocolate Chunk Cookies
Ingredients
- 1 cup walnuts
- 1 cup almond flour
- 1 large egg
- 2 tbsp coconut oil, softened
- 1/2 cup coconut sugar
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 bar dark chocolate broken into chunks, or chocolate chips
- Sea salt to top
Directions
- Preheat the oven to 350 F.
- Pulse the walnuts in a food processor or blender until fine. Set aside.
- In a small bowl, whisk together the egg, sugar and oil.
- Mix in all remaining ingredients except the chocolate and mix well.
- Fold in the chocolate chunks, reserving some to top.
- Drop the batter by the spoonful onto a parchment lined baking sheet about 1″ apart, I like to use a small cookies scoop.
- Top with a few more chocolate chunks.
- Bake for 15 minutes. Remove from oven and tap the pan 2-3 times on the countertop to flatten the cookies.
- Top with flakey sea salt and let cool for 10 minutes.
Hi! Is it possible to sub maple syrup for coconut sugar?
I haven’t tested this recipe with a liquid sweetener so I’m not sure if the texture would change at all!
If I don’t have large eggs, should I just use 1 regular sized egg or 2?
I would still use 2!
Looks amazing! Do you think a flax egg would work to replace the egg?
I think it should work! I believe I tried it in the past and had success.