These gluten-free Chocolate cookies with walnuts are like a fudgy brownie in Cookie form. The chocolate and walnuts complement each other as both are deep, rich flavors. Additionally, the chopped walnuts provide a satisfying crunch which contrasts nicely with the fudgy texture of the cookie.
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[feast_advanced_jump_to]Ingredients
These gluten free chocolate walnut cookies use the following ingredients:
- Granulated sugar, gluten-free flour, Dutch processed cocoa powder, baking powder and salt
- Unsalted butter, whole milk and eggs: bring these ingredients to room temperature before starting the cookie dough
- Bittersweet chocolate and coconut oil: combine the chocolate and coconut oil in a microwave safe dish and heat at 50% powder in 30 second bursts. Repeat this process until the chocolate is melted, stirring between each heating. Note: the coconut oil is optional - it helps to create a smoother melted chocolate.
- Walnuts: lightly toast walnuts and chop into small pieces
See recipe card for quantities.
Instructions
Follow the instructions in the recipe card below, or check out my YouTube video for a visual guide.
Variations
These gluten-free Chocolate Cookies are easily adaptable to a variety of tastes. Following are a few ideas:
- Almonds - prefer almonds over walnuts? No problem - just replace the walnuts with the same measure of chopped, toasted almonds.
- Chocolate - add ½ cup of mini chocolate chips to the cookie batter for an added punch of chocolate and more texture. Or, for a little color contrast, add mini-white chocolate chips.
Equipment
I recommend the following equipment for success in making this cookie recipe:
- A stand-mixer or hand-mixer
- Baking sheet pans lined with parchment paper or silicone mats
- Measuring cups and spoons
- A food scale is handy for accurate measurements
Storage
Place the cooled cookies in an airtight container and store at room temperature for up to 4 days. Alternatively, wrap well and freeze for up to 2 months.
Top tip
Sift together the dry ingredients (gluten free flour, cocoa powder, baking powder and salt). This ensures the ingredients are well combined. Additionally, flour and cocoa powder have a tendency to clump and sifting will eliminate this problem.
FAQ
I am a fan of King Arthur's gluten-free flour. I've tried several brands and I always return to this one.
Yes! I recommend using an unbleached flour as this will produce a softer cookie.
More gluten-free desserts
Looking for other recipes like this? Try these:
- Coconut Macaroons Without Condensed Milk
- Vegan Oatmeal Apricot Bars - Gluten-Free
- Gluten-Free Apple Oatmeal Raisin Bars
- Toffee with Chocolate and Almonds
Gluten Free Chocolate Cookies Recipe
Equipment
- Hand Mixer or
- Stand Mixer
- 2 Cookie Sheet Pans
Ingredients
- 225 Grams Chocolate, bittersweet (1 ¼ cup)
- 1 tablespoon Coconut oil (optional)
- 114 Grams Unsalted Butter, room temperature (4 ounces or 1 stick)
- 250 Grams Granulated Sugar (1 ¼ Cup)
- 2 Large Eggs Room Temperature
- 150 Grams Gluten-free flour 1 to 1 replacement (1 ¼ Cup)
- 50 Grams Dutch Processed Cocoa Powder (½ Cup)
- 1 teaspoon Salt
- 2 teaspoon Baking Powder
- ⅓ Cup Whole Milk Room Temperature
- 105 Grams Walnuts, chopped and toasted (½ cup)
Instructions
Chocolate Cookies
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa, salt and baking powder. Optional: sift ingredients together to remove any lumps in the cocoa powder and flour.
- Melt the chocolate and coconut oil gradually over a pot of simmering water or in a microwave (note: the coconut oil is optional). Cool slightly.
- Using a stand mixer with the paddle attachment, begin creaming the butter granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add the eggs one at a time to the bowl, mixing between each addition. Scrape the bowl as needed.
- Add the cooled, melted chocolate to the mixing bowl. Mix on medium speed, scraping the side of the bowl occasionally, until the chocolate is incorporated.
- Add the room temperature milk to the mixing bowl. Mix on low speed until combined.
- Add the flour mixture and mix on low speed until combined.
- Stir in chopped walnuts.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 2 tablespoons per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 9 - 10 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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