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A batch of gluten free walnut chocolate chip cookies scattered on a marble serving board.
5 from 2 votes

Walnut Chocolate Chip Cookies

These delicious gluten free walnut chocolate chip cookies are soft in the centers with chewy edges and the perfect mixture of nuts and chocolate.
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 22 4-inch cookies
Calories: 305 kcal

Ingredients

  • 2 ¾ Cup (416 g) + 1 tablespoon Gluten Free Flour Blend I use Bob's Red Mill
  • 1 Tablespoon (8 g) Cornstarch
  • 1 teaspoon (5 g) Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 Cup (226 g) Vegan Butter melted
  • 1 ⅓ Cups (283 g) Light Brown Sugar or dark brown sugar
  • ¾ Cup (150 g) Sugar
  • 2 (112 g) Eggs
  • ¼ Cup (80 g) Maple Syrup
  • 1 teaspoon Vanilla
  • 1 ½ Cups (250 g) Allergen Free Chocolate Chips I used a mix of semi-sweet & dark chocolate
  • 1 Cup (120 g) 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 (416 g) + 1 tablespoon Gluten Free Flour Blend, 1 Tablespoon (8 g) Cornstarch, 1 teaspoon (5 g) 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 (226 g) Vegan Butter, 1 ⅓ Cups (283 g) Light Brown Sugar, ¾ Cup (150 g) Sugar
  • Add the eggs one at a time to the butter-sugar mixture. Whisk well after each addition.
    2 (112 g) Eggs
  • Add in the vanilla extract and maple syrup and mix once more.
    ¼ Cup (80 g) 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 (250 g) Allergen Free Chocolate Chips, 1 Cup (120 g) 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

Cookie Size: The instructions above make approximately 22, large 4-inch wide cookies.  If you want smaller cookies, use a standard cookie scoop and bake for approximately 10 minutes per batch. Baking time may vary between ovens.
Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days.