Gluten-Free Walnut Chocolate Chunk Cookies
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.
Ingredients you’ll need
- Walnuts- blended into a flour
- Almond flour
- Egg
- Coconut oil
- Coconut sugar
- Baking powder
- Vanilla extract
- Chocolate chunks or chips
- Start by blending the walnuts in a food processor until fine like a flour
- In a bowl, whisk together the coconut oil, egg, sugar, and vanilla
- Add in the ground walnuts, almond flour, baking powder and pinch of salt. Mix well
- Fold in the chocolate. Scoop about 2 tbsp onto a parchment lined baking sheet and roll with your hands to even out.
- Bake on 350 for about 12 minutes
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, vanilla and oil.
- Mix in the ground walnuts, almond flour, baking powder and pinch of salt.
- Fold in the chocolate chunks or chips, reserving some to top.
- Roll about 2 tbsp of dough into balls and place onto a parchment lined baking sheet. Top with a few more pieces of chocolate
- 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.