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The BEST Chocolate Chip Walnut Cookies (gluten-free)

March 20, 2020

The BEST Classic Chocolate Chip Walnut Cookies made with all gluten-free ingredients, no refined sugars and made with only a few key ingredients.The BEST Classic Chocolate Chip Walnut Cookies made with all gluten-free ingredients, no refined sugars and made with only a few key ingredients.

It is no secret that ya girl loves herself a good cookie.

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.

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 Peanut Butter Chocolate Chip Cookies, my Almond Flour Chocolate Chip Cookies (paleo + vegan) and Healthy Classic Sugar Cookie Cut Outs (paleo) 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!

These are the BEST healthy gluten-free Chocolate Chip Walnut Cookies with a chewy consistency and they taste like the cookies you’d snag at a bakery in town.

What ingredients we’ll need to bake these:

  • Grass-fed butter – you can also use vegan butter if needed and readers have had success with 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 regular oat flour or even spelt flour works.
  • Almond meal – I planned to use almond flour until trader joe’s ran out! Almond meal worked perfectly and almond flour works too
  • Dark chocolate chips – I always use these (code RACHL for free shipping)
  • Chopped walnuts – the best addition!!

The BEST Classic Chocolate Chip Walnut Cookies made with all gluten-free ingredients, no refined sugars and made with only a few key ingredients.chocolate walnut cookies

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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.

The BEST Classic Chocolate Chip Walnut Cookies made with all gluten-free ingredients, no refined sugars and made with only a few key ingredients.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 12-14 cookies 1x
Scale

Ingredients

  • 1 stick grass-fed butter (or sub vegan butter and see comments for readers who had had success with coconut oil!)
  • 1 pasture-raised egg or flax egg
  • 1 cup coconut sugar (or sub cane sugar and/or mix of both cane and brown sugars)
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup almond meal or flour
  • 1 cup gluten-free oat flour (can sub spelt flour too!)
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips (code RACHL for free shipping)
  • 1/3 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. Fully melt the stick of butter in a saucepan or in microwave
  3. In a large bowl, cream together the melted butter (once cooled), egg, coconut sugar and vanilla extract
  4. Mix in the almond meal, flour and baking powder until smooth
  5. Fold in dark chocolate chips and walnuts
  6. Scoop about 2 tablespoons of dough onto the baking sheet and repeat for remaining dough (leave about 1-2 inches between each cookie)
  7. Sprinkle with some sea salt if desired then bake in oven for 10-12 minutes
  8. 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!)

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75 Responses

  1. 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!

  2. 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!

      1. 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!

  3. Made these last week and they were delicious! I took out the nuts and sub vegan butter and almond flour. Turned out amazing!

  4. 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!

  5. 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.

  6. 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!!!

  7. 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!

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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

  13. 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!

  14. 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!

  15. 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!

  16. 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!

  17. 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!!

  18. 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!

  19. 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!

  20. 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 !!!

  21. 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

  22. Hi Ladies…..so I m about to make these…can I use all gluten free flour bc I cant used any nut flours?? Thx!

  23. These Chocolate Chip Walnut cookies came out Amazing! And my family loved them as well, for sure will be making again!

  24. 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!

  25. 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!

  26. These are so good!! I used 8 Tbs of melted coconut oil instead of butter and they turned out great.

  27. 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!!

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