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


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.

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


  • 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


  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!


*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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95 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!

      1. 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 🙂

  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?


  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. These cookies are Amaaaazing!!
    Chewy soft & absolutely delicious!’
    My hubby loves them as do i?

  19. 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!

  20. 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!

  21. 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 !!!

  22. 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

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

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

  25. 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!

  26. 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!

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

  28. 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!!

  29. 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!

  30. 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!

  31. 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!

  32. 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!

  33. 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!

  34. 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?

  35. Just made these and OMG sooo good! Used pasture-raised grass fed butter and the spelt/almond flour combo. Thanks for an awesome recipe!

  36. 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!

  37. I used plant based butter (melt brand) and it turned out so well! It came out pretty fluffy and soft

  38. 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!

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