Can you ever have too many chocolate chip cookie recipes? I say no! And if you agree, we should be friends. Also, you should immediately make a batch of these gluten free walnut chocolate chip cookies!
These bakery-style, thick cookies have delicious chewy edges, soft centers and the perfect combination of crunchy walnuts and gooey chocolate chips. They have a few special ingredients to make them a little extra 😉 and they are so good we couldn't stop eating them.
I know you're going to love the nutty flavor of this chocolate chip walnut cookies recipe!
Chocolate and walnuts pair perfectly in these cookies. I also love the combination in these copycat Levain bakery chocolate chip cookies, my favorite gluten free brownies and this delicious Kentucky Derby pie.
Ingredient Notes
This recipe uses simple ingredients that should be available at most grocery stores.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour.
- Baking Soda - This leavening agent helps the cookies to spread and brown, as well as providing a little bit of a chewy texture around the edges.
- Baking Powder - Using a second leavening agent helps the cookies to bake up thick and soft.
- Salt - A little salt helps to balance the sweet flavors of this cookie.
- Vegan Butter - I used Country Crock plant butter in this recipe. Any vegan stick butter or even coconut oil will work, but avoid margarine. If you're not dairy free, use regular unsalted butter in the same measure.
- Granulated Sugar & Brown Sugar - Using a combination of the two ingredients make for the perfect texture in these cookies - soft inside, with chewy edges. Plus the molasses in brown sugar adds a little extra flavor. If you want an even richer flavor you could use dark brown sugar instead of light.
- Maple Syrup - This secret ingredient provides a little extra flavor to the cookies without imparting a maple flavor.
- Vanilla Extract - Vanilla adds a little depth to the flavor and sweetness.
- Allergen Free Chocolate Chips - I typically use either Enjoy Life Brand or Nestle Allergen Free chocolate chips. I used a mixture of semi-sweet chocolate chips and dark chocolate chips (dairy free of course) in these cookies. I felt like the darker chocolate was a nice compliment to the sweetness of the cookie base.
- Walnuts - One of the key ingredients to this recipe. I like use toasted walnuts, but that part is optional.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and regular chocolate chips in the same measure.
- Chocolate Switchup - Replace dark chocolate chips with chopped chocolate, dark chocolate chunks, milk chocolate chips or even white chocolate chips for a different flavor. You could also use plain M&Ms to make them fancy!
- Make them smaller - This recipe makes big 4-inch wide cookies, about the size you would buy in a bakery. If you want smaller cookies, use a standard cookie scoop and bake for around 10 minutes.
- No cornstarch - Replace cornstarch with arrowroot powder or tapioca starch to make this recipe corn free.
- No maple syrup - You can replace maple syrup with corn syrup or honey, but it will change the flavor a little.
How to Make Walnut Chocolate Chip Cookies
I love this chocolate walnut cookies recipe because it doesn't require an electric mixer.
Although I normally hate waiting for cookie dough to chill, it's essential for the thick, chewy texture of these cookies.
STEP 1: Combine the gluten free flour, cornstarch, baking powder, baking soda and salt in a small mixing bowl. Whisk together to mix well and set aside.
STEP 2: Add the brown sugar, white sugar and melted butter to a large bowl. Whisk together until smooth.
STEP 3: Add the eggs to the butter-sugar mixture one at a time, mixing well after each egg.
STEP 4: Add the vanilla extract and maple syrup. Mix one more time.
STEP 5: Add half of the dry ingredients to the bowl with the wet ingredients. Fold together with a spatula. Then add the remaining dry ingredients and fold again until nearly all of the dry ingredients are incorporated.
STEP 6: Add the chocolate chips and walnuts to the mixing bowl and fold together until they are evenly distributed in the dough.
STEP 7: Cover the mixing bowl with plastic wrap and refrigerate for at least 2 hours.
STEP 8: Once the dough has chilled, scoop the dough into ¼ cupfuls and place the balls of dough on a lined baking sheet, spaced about 3 inches apart. Then bake!
Baking Tip
For soft cookies, remove from the oven when the edges are just set when you touch them with your finger. For crispier cookies, add 2-3 extra minutes of baking time.
Storage
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, you can also freeze these cookies. Wait until the baked cookies are completely cooled, then transfer them to a freezer bag or freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
More favorite cookie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Walnut Chocolate Chip Cookies
Ingredients
- 2 ¾ Cup + 1 tablespoon Gluten Free Flour Blend I use Bob's Red Mill
- 1 Tablespoon Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Cup Vegan Butter melted
- 1 ⅓ Cups Light Brown Sugar or dark brown sugar
- ¾ Cup Sugar
- 2 Eggs
- ¼ Cup Maple Syrup
- 1 teaspoon Vanilla
- 1 ½ Cups Allergen Free Chocolate Chips I used a mix of semi-sweet & dark chocolate
- 1 Cup Walnuts roughly chopped
Instructions
- Optional: Spread the chopped walnuts in an even layer on a baking sheet. Bake in a 350 °F (177 °C) oven for 8-10 minutes until they smell lightly toasted. Remove from the oven and set aside to cool before adding them to the cookie dough.
- Combine the gluten free flour, cornstarch, baking power, baking soda and salt in a small mixing bowl. Whisk together to mix well. Set aside.2 ¾ Cup + 1 tablespoon Gluten Free Flour Blend, 1 Tablespoon Cornstarch, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Add the brown sugar, white sugar and melted butter to a large mixing bowl. Whisk them together until smooth.1 Cup Vegan Butter, 1 ⅓ Cups Light Brown Sugar, ¾ Cup Sugar
- Add the eggs one at a time to the butter-sugar mixture. Whisk well after each addition.2 Eggs
- Add in the vanilla extract and maple syrup and mix once more.¼ Cup Maple Syrup, 1 teaspoon Vanilla
- Add half of the dry ingredients into the bowl with the wet ingredients and fold together with a spatula. Add the remaining dry ingredients and continue to fold until the dry ingredients are nearly all incorporated.
- Add the chocolate chips and walnuts to the cookie dough. Fold together with a spatula until they are evenly distributed.1 ½ Cups Allergen Free Chocolate Chips, 1 Cup Walnuts
- Cover the mixing bowl with plastic wrap and refrigerate for 2 hours or longer.
- When the cookie dough is nearly done chilling, preheat the oven to 350 °F (177 °C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into ¼ cupfuls to make large cookies. Place the cookie dough balls on the prepared baking sheets spaced about 3 inches apart.
- Bake in the preheated oven for about 15 minutes, or until the edges are just set. If you like crispier cookies add 2-3 minutes to the bake time. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Natalie says
I’m always looking for another cookie recipe to try and this one looks irresistible. Thanks for sharing!