The BEST Classic Chocolate Chip Walnut Cookies made with all gluten-free ingredients, no refined sugars and made with only a few key ingredients and no chilling of the dough needed. Ready in 15 minutes!
It is no secret that ya girl loves herself a good cookie.
Especially these chocolate chip walnut cookies!
Chocolate chip cookies are forever my favorite dessert. We even served milk and cookies at our wedding as one of the desserts. A little sea salt sprinkled on top of the cookie and dipped in some nut milk, and I am in heaven. You want to know what makes the perfect cookie? Then keep reading!
These cookies though take things up a few notches. I love all of the cookie recipes I share here on the blog, but these are really the best classic cookie if you are looking for a more traditional cookie. I love my Vegan Nutter Butter Cookies, Soft Baked M&M Cookies (gluten-free) and The Best Sprinkle Sugar Cookies (gluten-free) too, but these may be a top contender.
Jordan said it is his favorite recipe to date. And you guys know he isn’t a huge dessert fan!
What ingredients you need need to bake these chocolate chip walnut cookies:
- Grass-fed butter – you can also use vegan butter if needed and readers have had success with solidified coconut oil (please refer to comments!)
- Pasture-raised egg – readers have had success with flax egg
- Coconut sugar – I love using this grainier sugar in this recipe. Please don’t sub honey or maple syrup but cane sugar can work too or mix of brown and cane sugar
- Gluten-free oat flour or all purpose flour – or regular oat flour or even spelt flour works.
- Almond meal or flour – either can work in this recipe
- Dark chocolate chips – or semi-sweet chocolate chips or milk chocolate can work too if you have on hand
Tips for success on making a classic chocolate chip cookie:
- Make sure to use a cookie scooper to make evenly sized dough balls.
- Once out of the oven transfer over to a wire rack to cool and form that perfect bottom.
- Make sure to store the cookies in an airtight container for up to a week (if they last that long).
- If you’re like me and love a cookie out of the freezer or want to freeze for later make sure to use a freezer safe plastic bag.
A few other delicious and healthier cookie recipes to make:
The Best Sprinkle Sugar Cookies (gluten-free)
Epic Gluten-free Chocolate Cake Mix Cookies
INSANE Gluten-free Brown Butter Chocolate Chip Cookies
The Everything You Are Craving COOKIES!
The BEST Classic Chocolate Chip Walnut Cookies (gluten-free)
The BEST Classic Chocolate Chip Walnut Cookies made with all gluten-free ingredients, no refined sugars and made with only a few key ingredients.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Yield: 12-14 cookies 1x
Ingredients
- 1 stick (1/2 cup) grass-fed butter (or sub vegan butter or 1/2 cup solidified coconut oil)
- 1 pasture-raised egg or flax egg
- 1/2 teaspoon vanilla extract
- 1 cup coconut sugar (or sub cane sugar and/or mix of both cane and brown sugars)
- 1 1/4 cup almond meal or almond flour
- 1 cup gluten-free oat flour or all purpose flour (can sub spelt flour too!)
- 1 teaspoon baking powder
- 1/2 cup dark chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Fully melt the stick of butter in a saucepan or in microwave
- In a large bowl, cream together the melted butter (once cooled), egg, coconut sugar and vanilla extract
- Mix in the almond meal, flour and baking powder until smooth
- Fold in dark chocolate chips and walnuts
- Scoop about 2 tablespoons of dough using cookie scooper onto the baking sheet and repeat for remaining dough (leave about 1-2 inches between each cookie)
- Sprinkle with some sea salt if desired then bake in oven for 10-12 minutes
- Allow the cookies to cool for a few and enjoy!
Notes
*If you sub anything please comment below if it worked so we can hear! it helps readers who may not have all of these exact items on hand 🙂 you guys are the best!!
**Store leftovers in airtight container for 5 days or freezer for 2 months (but they will be gone in a day ha!)
Share this recipe
Raquel
Rachel, you’ve done it! The perfect gf (and in my case, dairy free) chocolate chip cookie recipe! Even my husband (who prefers his desserts classically with dairy and gluten) said this cookie was the closest to a traditional chocolate chip cookie of all the other cookies I’ve tried to make. I did sub in almond flour for almond meal, and instead of vegan butter (because i don’t have it) i used equal amounts of coconut oil melted down/sauteed with crushed pecans and then took the pecans out. I opted for a cookie without any nuts and seriously this cookie was PERFECT. It will from here on out be my go-to. thank you!
Rachel
woohoo!!!!
Hana
Hi,
Thanks for sharing how the subs worked out. Did you use te same amount of almond flour as meal?
Rachel
yup! that works
Mor
How much coconut oil did you use???
dalia
yes i’d like to know what are the exact quantities for the coconut oil
Shauna
I used 1/2 cup of coconut oil and it turned out just perfect. It was hard not to eat all of them when they came out of the oven 🙂
Alessia
Hi Mor. I think Rachel’s not answering your question because the amount of coconut oil is listed in the recipe. It says, “1 stick grass-fed butter (or sub vegan butter or 1/2 cup solidified coconut oil)”
Elizabeth
These really are unbelievable! I subbed a gluten free flour blend instead of the oat flour and used clarified butter and they came out a little fluffier than the pictures shown. Generally I am wary of healthier baking recipes because they don’t always live up to the real thing, but this was not the case here. These came out fluffy, chocolate-y, and the perfect sweet/salty mix. So happy to have found such a delicious recipe that is gluten free and can be made lactose free as well!
Rachel
wooohooooo thank you so much!!!!
Kendall
I made these and they turned out great! I didn’t have oat flour on hand so I used the blender to grind up some gluten free oats. Worked perfectly!
Cooked for 12 minutes and they are still super soft – in the best way!
Rachel
woohoo!
Mor
How much coconut oil did you use???
Nichole
Easy and delicious recipe! I’m forever obsessed!
Rachel
yay!!!
Amanda
Made these last week and they were delicious! I took out the nuts and sub vegan butter and almond flour. Turned out amazing!
Rachel
yay!!
Shania
How much of liquid coconut oil would I need instead of a stick of butter?
Marissa
I really want to make these, but I don’t have almond meal or flour (store was sold out!). do you have another sub, or should i just add more spelt or oat flour? thanks!
Rachel
yup!
Andrea
These cookies are amazing. I can’t stop make it best cookie ever!!!!! I made so many recipe from your blog and book. You inspired me so much to cook way more.
Rachel
yay thank you!
Shania
How much liquid coconut oil would I need instead of the butter?
Rachel
Have made several of Rachel’s recipes and this one takes the cake! I subbed almond meal for almond flour and egg with a flax egg. Turned out gooey, fluffy and delicious!!!
Rachel
awwwww thanks rachel!!!
Maddie
Hi! Quick question –
I’ve made cookies in the past with oat flour and they always end up with a breakfast, oat(ey) kind of taste. Will these cookies have a similar consistency?
Thanks!
Rachel
nope not in my opinion and they have been a huge hit with everyone who made them
Fuchi Girl
3 year old approved! I subbed the egg and used a flax egg and I also subbed the butter for coconut oil worked beautifully. Will be making these again!
Rachel
yayayayyaya!!
Ana
How much coconut oil did you use?
Julianne
Are these better made with almond meal or almond flour ??
Rachel
either
Bree
It’s the same thing 🙂
Lisa
Easy, delicious & yummy! Used spelt and plain flour and came out perfect! Thanks ?
Rachel
yay thanks!
Melanie
Hi Rachel-
I have almond flour. What can we sub if we don’t have oat flour?
Thanks in advance!
Joanna W
Hi Rach,
I don’t normally post online but had to let you know these turned out amazing. I used a cup of gluten free flour, a cup of oat flour and 1/4 cup of almond flour. They are as good as regular cookies and so light. Thank you!
Rachel
awww thank you joanna!!! means so much to me!!
Aly
These are amazing! Subbed 1/2 cup of melted coconut oil for the butter and they just turned out more pillowy (didn’t flatten as much). Would definitely make again!
Rachel
woohooo!!!!
Becca
These cookies remind me of my favourite regular cookie recipe before I found out that I am gluten sensitive…except they are BETTER!
I sub-ed the oat flour for GF all purpose and they came out a bit fluffy (I read that this happened to a few other people using AP flour). I banged the cookie sheet on the counter to deflate them and they ended up looking just like yours. They are so chewy and delicious!
Rachel
aw YAY !!!! 🙂
Julia
I subbed the butter for 1/4 cup of coconut oil and regular gluten free flour for the oat floor and the cookies came out DELISH! They were more thick and cakey rather than flat (like in the photos). If you bake them for closer to 12 min they are more brown and are deliciously crunchy. Will definitely be making these again to satisfy my sweet cravings. xx
Rachel
yay thanks julia!
Asmahan
This recipe is amazing. I subbed 1/2 cup of melted coconut oil instead of the butter and it worked perfectly. Soooooo good, so moist, so soft…you have to try it!
Rachel
YAYY thanks so much for sharing
Gretchen
Yummy! I can’t stop eating these! First off I love walnuts and the texture of these cookies is awesome. I followed the directions mostly as listed, but did half coconut sugar and 1/2 light brown sugar. I also made my own oat flour with regular oats I had available. I will definitely be making these again and AGAIN!
Rachel
wooohhooo!!! thanks for sharing!!
Chelsey
Just had to comment as my husband just proclaimed “these are the best cookies ever!” I also thought they were quite delicious, not like I’ve eaten 3 in the past hour or anything ?
I made half with dark chocolate/walnut and the other half regular chocolate chips, both great!
Subs: I used 1/2 stick butter and 1/4 cup coconut oil, turned out great and cookies are super soft, even with longer cooking time so I might decrease the butter/oil by a bit next time and see what happens!
Rachel
YAY thanks so much for sharing!!!
Molly
We have made this recipe WAY too much. AMAZING! You’ve done it again.
Emily
These are amazing!! One of the best cookies I’ve ever had! Perfectly chewy with a bit of crunch from the nuts. Will make them again!
Rachel
aw YAY thank you so much!!
Anushka
Amazing!! I just started trying your recipes and they’re so good!
Rachel
awwww thanks!
Hannah Swaine
These are AMAZING. I used spelt flour and almond flour. I also subbed a flax egg, and coconut oil (1/2 cup melted). Topped them w salt and they came out perfect! Thank you Rachel another great (quick and easy) recipe!!
Rachel
yay thanks so much!!
Cheryl
These cookies are Amaaaazing!!
Chewy soft & absolutely delicious!’
My hubby loves them as do i?
Rachel
awwww yay!!!
Lauren
Hi ! My husband has a nut allergy what can I sub for the almond flour / meal ? And same amount? ..recipe calls for 1 1/4 cup ….Thank you!
Julia
Hi!! I didn’t have oat flour so i used King Arthur’s all purpose gf flour && i didn’t have a full cup of coconut sugar so i did 1/2 coconut 1/2 light brown sugar! also did not use walnuts. they turned out so yummy but definitely thicker than yours look!! had to push them down with a fork to make sure they baked all the way through. mine are chewy and thick but delicious!! thanks for the fantastic recipe!
Rachel
yes all purpose flour is MUCH thicker than oat 😉 happy they turned out!
Megan
These cookies turned out to be amazing! I think this might be my new favorite recipe and I’ll definitely be making them again. They taste very “normal” and don’t have the grainy texture that some gluten free cookies get. Thank you for this one !!!
lianna
these cookies are amazing, been wanting to try for a few weeks and finally got around to making them last night, they are SO good! walnut chocolate chip is the best combo
Rachel
aw yay!! thank you!!
Lauren
Hi Ladies…..so I m about to make these…can I use all gluten free flour bc I cant used any nut flours?? Thx!
Andrea
These Chocolate Chip Walnut cookies came out Amazing! And my family loved them as well, for sure will be making again!
Rachel
yayyy thank you!!
Rebecca
I used a mix of coconut oil and avocado oil instead of butter (3:1 coconut to avocado), half cup total. I also subbed old fashioned oats for the oat flour and topped the cookies with pink himalayan salt before baking for 12 minutes. I added more chopped walnuts to the top after I pulled them out of the oven. Turned out amazing!
Rachel
wooo!!!
Lindsey
I’ve been making these cookies once a week during quarantine… and it’s just me here. Theyre so good and stay soft for forever. Love them!
Rachel
YYAYY makes me so happy!!!
Lexi
These are so good!! I used 8 Tbs of melted coconut oil instead of butter and they turned out great.
Rachel
yay!!!
Shania
One of the best cookie recipes! Used 1/2 cup of melted coconut oil and refrigerated the dough for over an hour. It came out perfect!!
Meaghan
These may be the best chocolate chip cookies I’ve ever made!!
Rachel
omg yay!!!
Lauren
Just made this 3rd cookie recipe for Christmas cookie baking and YUM!! 🙂 I doubled the batch (because Christmas!) and did not have oat flour (nor a food processor on hand to make oat flour from oats) so I subbed the oat flour for exactly the same amount of whole wheat flour. and worked out great! Worked on a bunch of different ways to shape them. definitely felt the drop and flatten worked the best for this whole wheat subbed version!
Rachel
so happy to hear!!!! xx
Kate
These cookies are so fab made as the instructions state, however, I love a slightly fluffier cookie than the photo shows so I really whipped some air into the butter, sugar, egg mixture to get a fluffier consistency that made the cookie chewy and puff up more. I also added the zest of 1 clementine in with the sugar and they were DELISH. Highly recommend these cookies they are so good!
Rachel
LOVE! xx
Grace
I love how chewy these came out. You dont even notice they are gluten free because of the great texture. Froze some of the extra dough and used it again and I think they turned out even better the second time!
Gretchen
Absolutely YUM! Used vegan butter, flax egg, good life chocolate chunks, and coconut sugar + light brown sugar. My husband and I cannot stop eating these- addicted!
Andy R.
I made this for a friend this week who recently had surgery and it really cheered her up! I must say that I was very close to keeping them for myself and eating them all, because they were just so good!!! Even my husband, who is not so into the whole refined sugar free movement, loved them!! I’m making them again tonight, this time for my own enjoyment 😁😁 thank you for always making these delish recipes that help us replace our childhood faves for something more healthy! Also, love the crunch the walnuts give to the cookies! Maybe tonight I’ll do it with pecans and walnuts! Thank you Rachel!
Jillian R
These are amazing! Even picky husband approved. I just reduced sugar a bit was all and did everything else the same. So dang good! When you say they keep in airtight container for 5 days does that mean its ok at room temperature for 5 days? Or do they have to be refrigerated?
Rachel
yes! all good – they don’t usually last longer than 2 days TBH based off eating them all haha!
Lexi
Just made these and OMG sooo good! Used pasture-raised grass fed butter and the spelt/almond flour combo. Thanks for an awesome recipe!
Rachel
awww yay!!!
Nancy
Ok, these are awesome!! Best GF recipe I’ve tried. Obsessed!
Rachel
YAAYYYY!!
Cgw
These cookies are so so good. I used 1/2 cup coconut oil instead of butter and my only note was that they spread realllly thin on the pan and have these like bubbles in them. They taste amazing but aren’t the prettiest and can only fit about 3 on a pan. No complaints just a note incase others sub coconut oil!
Joanna
I used plant based butter (melt brand) and it turned out so well! It came out pretty fluffy and soft
Rachel
YAAYYY! thanks for sharing!!
Angie
First, these are incredible! So chewy and rich! I did make a few substitutions below:
Used 6 tbsp butter instead of a stick
Used 3/4 cup coconut sugar instead of 1 cup
Added 1/4 cup GF flour
Subbed pecans for the walnuts and blended them with the mix to fool my kiddos because they don’t usually like nuts in cookies.
I think whatever variation you use you will be delighted at how good they are! Thanks for always making amazing recipes, Rachel!
Rachel
thanks for sharing!!! xx
Pili
how can i substitute coconut sugar for a low carb sweetener?
Kirsten
These cookies are amazing!!! So easy to make and following the recipe creates beautiful tasty cookies, even the subs worked wonderfully! I’ve tried my fair share of gf cookie recipes and this is the best by far!
Rachel
yaayyyy thank you!!
Marianne
These are the BEST GF chocolate chip cookies! I made exactly as written, even down to the sea salt. Cookie perfection, thank you!
Rachel
YAYYY!!!
Brooke Burke
Ok, so these cookies are amazing!! Absolutely loved them from the first bite! I didn’t have oat flour so used gluten-free all purpose flour instead and they turned out perfect! Crispy on the outside, soft and gooey on the inside. Also, bonus, they were incredibly easy to make! Thank you, Rachel, for this recipe!!
Rachel
thank you!!!!!!
Selena
I didn’t have coconut sugar or regular sugar or brown sugar, but I really wanted something sweet. I subbed a scant 1/3 cup maple syrup, 1/3 cup stevia/erythritol blend (like Pyure or Truvia) & about 1/2 tsp. Molasses. (I wanted them to be more like brown sugar.) Then to counter the extra liquid, I used a bit more than 1 cup of old fashioned oats (in lieu of the 1 cup of oat flour).
They are very good, but a bit sweet for my taste. If I did it again, I would leave out 2 Tblsp butter and only do a scant 1/4 cup of stevia /erythritol blend.
Thank you for continually sharing your terrific recipes! Your site is a go-to for great recipes!
Heather Kostas
I replaced the almond flour with oat flour, used coconut oil, and added 2 tbsp oat milk and they came out just as good as the version with almond flour. 🙂
Izabell
I’ve followed you for a few years I started while you were pregnant with Brody, I love all your recipes & this one is absolutely amazing my boyfriend likes a flatter cookie so I use baking soda instead of powder & melted coconut oil like try e recipe stated. He is hypoglycaemic & these keep his blood sugar stable all night!! & taste gooood!!!!! I’ve made them 3x the past month. My go to cookie recipe from now on. With a little coconut milk for dipping I want to eat one every night. ❤️
Rachel
aw!!!!!! thank you for sharing!! me too – i love these so much
Liz
The best gluten free cookies ever!!
Rachel
thank you!!!!!
Cyd
These were delicious! Even according to my non-gluten-free husband. I will definitely make again…maybe with a wee bit less sugar.
My only issue with them is that they stayed in the “ball” shape after I used the cookie scoop- they weren’t flattening out at all. I pulled them out of the oven at around the 8-minute mark and flattened them with a fork, then put them back in for the rest of the time. I recommend flattening slightly with a fork before baking.
Other than that, a total winner!!
P.S. love your IG, Rachel!
Rachel
LOVE!!!!!!!!
Shannon
Absolutely delicious!!!😋 I didn’t have almond meal or almond flour so I subbed in ground flax meal and used approx. 3/4 of the recipe amount for almond meal. I also used gf oat flour, half coconut sugar half white sugar cane, an egg, grass-fed butter, and the result was so yummy. My 7 yo son who is quite picky was devouring them. Thank you for the recipe, it’s a keeper!
Bernardo
Heyy people, do these stay crunchy? I find when i cook with almond flour, the cookies start to go soft as time passes by! Looks yummy!
Rachel
they soften for sure.hot tip – leave in freezer!