Gluten-Free Walnut Chocolate Chunk Cookies


Last Updated on May 28, 2020

gluten-free cookies

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.

gluten-free cookies

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

5 from 2 votes
Course: Baked goods, Cookies, Desserts, Gluten-free, Sweets


Prep time


Cooking time


Total time




  • 1 cup 1 walnuts

  • 1 cup 1 almond flour

  • 1 large 1 egg

  • 2 tbsp 2 coconut oil, softened

  • 1/2 cup 1/2 coconut sugar

  • 1/2 tsp 1/2 baking powder

  • 1 tsp 1 vanilla extract

  • 1/2 bar 1/2 dark chocolate broken into chunks, or chocolate chips

  • Sea salt to top


  • 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.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. 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!

  2. Sarah Carrasco

    If I don’t have large eggs, should I just use 1 regular sized egg or 2?

  3. christina

    Looks amazing! Do you think a flax egg would work to replace the egg?

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