These gluten-free chocolate cookies with walnuts are like a fudgy brownie in cookie form. The chocolate and walnuts complement each other as both are deep, rich flavors. Additionally, the chopped walnuts provide a satisfying crunch which contrasts nicely with the fudgy texture of the cookie.
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Ingredients
These gluten free chocolate walnut cookies use the following ingredients:
- Granulated sugar, gluten-free flour, Dutch processed cocoa powder, baking powder and salt
- Unsalted butter, whole milk and eggs: bring these ingredients to room temperature before starting the cookie dough
- Bittersweet chocolate and coconut oil: combine the chocolate and coconut oil in a microwave safe dish and heat at 50% powder in 30 second bursts. Repeat this process until the chocolate is melted, stirring between each heating. Note: the coconut oil is optional - it helps to create a smoother melted chocolate.
- Walnuts: lightly toast walnuts and chop into small pieces
See recipe card for quantities.
Instructions
Follow the instructions in the recipe card below, or check out my YouTube video for a visual guide.
Variations
These gluten-free chocolate cookies are easily adaptable to a variety of tastes. Following are a few ideas:
- Almonds - prefer almonds over walnuts? No problem - just replace the walnuts with the same measure of chopped, toasted almonds.
- Chocolate - add ½ cup of mini chocolate chips to the cookie batter for an added punch of chocolate and more texture. Or, for a little color contrast, add mini-white chocolate chips.
Equipment
I recommend the following equipment for success in making this cookie recipe:
- A stand-mixer or hand-mixer
- Baking sheet pans lined with parchment paper or silicone mats
- Measuring cups and spoons
- A food scale is handy for accurate measurements
Storage
Place the cooled cookies in an airtight container and store at room temperature for up to 4 days. Alternatively, wrap well and freeze for up to 2 months.
Top tip
Sift together the dry ingredients (gluten free flour, cocoa powder, baking powder and salt). This ensures the ingredients are well combined. Additionally, flour and cocoa powder have a tendency to clump and sifting will eliminate this problem.
FAQ
I am a fan of King Arthur's gluten-free flour. I've tried several brands and I always return to this one.
Yes! I recommend using an unbleached flour as this will produce a softer cookie.
More gluten-free desserts
Looking for other recipes like this? Try these:
📋 Recipe
Gluten Free Chocolate Cookies
Equipment
- Hand Mixer or
Ingredients
- 225 Grams Chocolate, bittersweet (1 ¼ cup)
- 1 tablespoon Coconut oil (optional)
- 114 Grams Unsalted Butter, room temperature (4 ounces or 1 stick)
- 250 Grams Granulated Sugar (1 ¼ Cup)
- 2 Large Eggs Room Temperature
- 150 Grams Gluten-free flour 1 to 1 replacement (1 ¼ Cup)
- 50 Grams Dutch Processed Cocoa Powder (½ Cup)
- 1 teaspoon Salt
- 2 teaspoon Baking Powder
- ⅓ Cup Whole Milk Room Temperature
- 105 Grams Walnuts, chopped and toasted (½ cup)
Instructions
Chocolate Cookies
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa, salt and baking powder. Optional: sift ingredients together to remove any lumps in the cocoa powder and flour.
- Melt the chocolate and coconut oil gradually over a pot of simmering water or in a microwave (note: the coconut oil is optional). Cool slightly.
- Using a stand mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add the eggs one at a time to the bowl, mixing between each addition. Scrape the bowl as needed.
- Add the cooled, melted chocolate to the mixing bowl. Mix on medium speed, scraping the side of the bowl occasionally, until the chocolate is incorporated.
- Add the room temperature milk to the mixing bowl. Mix on low speed until combined.
- Add the flour mixture and mix on low speed until combined.
- Stir in chopped walnuts.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 2 tablespoons per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 9 - 10 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Beth says
I love the rich chocolate flavor of these cookies. I actually have never had gluten-free cookies that tasted this good!
Bruce Schinkel says
I don't often associate a fudgy texture with gluten free cookies, but this recipe changed my mind. I'm excited to try the variations too!
karletta says
I'm loving all your recipes. This cookie recipe is divine. You inspire me to cook more at home, at buy less ready-made from the supermarket shelves.
Cindy says
I love the chocolate and walnut combo. These are so delicious!
Lavanda Michelle says
I need this in my life! The combo of fudgy chocolate and crunchy walnuts is pure genius!
Manny says
We enjoyed these cookies as most of my family eats gluten free. I added a cup of white chocolate chips and liked the color and taste.