Gluten-Free Chocolate Walnut Cookies (Print Version)
Crisp, chewy cookies packed with dark chocolate and toasted walnuts in gluten-free walnut butter dough.
# List of Ingredients:
→ Dry Ingredients
01 - 1½ cups gluten-free all-purpose flour blend
02 - ½ teaspoon baking soda
03 - ½ teaspoon fine sea salt
→ Wet Ingredients
04 - ½ cup unsalted butter, room temperature
05 - ½ cup creamy unsweetened walnut butter
06 - ¾ cup packed light brown sugar
07 - ¼ cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 1 cup dark chocolate chunks or chips (60–70% cacao)
11 - 1 cup toasted walnuts, roughly chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, and fine sea salt until evenly distributed.
03 - In a large bowl using an electric mixer, beat the unsalted butter, walnut butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, approximately 2 minutes.
04 - Beat in the egg and vanilla extract into the creamed mixture until fully incorporated and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
06 - Using a spatula, gently fold in the dark chocolate chunks and toasted walnuts until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are golden and the centers appear just set. Do not overbake for optimal chewy texture.
09 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The walnut butter makes the dough impossibly rich without needing any fancy techniques or hard to find ingredients.
- Those crisp golden edges give way to a center that stays soft and chewy for days, if they last that long.
02 -
- Overbaking is the single biggest threat to these cookies, the centers should still look slightly underdone when you pull them from the oven because they continue cooking on the hot sheet.
- Gently dropping the baking sheet flat onto the counter right as the cookies come out of the oven creates beautiful crinkle tops and a denser, chewier center.
03 -
- Let the dough rest in the fridge for thirty minutes before scooping if your kitchen is warm, chilled dough spreads less and develops a deeper, more caramelized flavor.
- The secret to that perfectly crackled top is pressing a few extra chocolate chunks into the top of each dough ball right before baking, they melt and create gorgeous puddles on the surface.