Gluten Free Walnut Chocolate Chip Cookies

Gluten Free Walnut Chocolate Chip Cookies

These Gluten Free Walnut Chocolate Chip Cookies are perfect if you’re a chocolate & nut person like me!

This is the second recipe in my gluten free chocolate cookie series!  The first were these Gluten Free Salted Caramel Chocolate Chip Cookies and the rest I will link in at the bottom of this post as I add them.  All of them are so delicious, but if you love nuts mixed with chocolate, these Gluten Free Walnut Chocolate Chip Cookies are for you!

Gluten Free Walnut Chocolate Chip Cookies

*This post contains affiliate links.  See our Disclosure Statement for more information.

The only difference between this recipe and my non-gluten free version is that I used Pillsbury’s Gluten Free Flour Blend and regular unsweetened cocoa instead of dark cocoa.  I usually use Pillsbury gluten free flour or King Arthur’s for baking.  These cookies came out fatter than the non-gluten free version.  They are chewy in the center and crispy on the edges.  I won’t lie and say they are the perfect alternative to cookies containing gluten.  The break a little easier, but not as bad as a lot of other homemade recipes I’ve tried.  The occasional breakage didn’t stop my boyfriend from eating almost all of them and my 8 year old son didn’t seem to notice that they were gluten free!

Gluten Free Walnut Chocolate Chip Cookies

 

I was really happy with the way these cookies turned out appearance-wise as well!  With all my blogging lately, I’ve been learning quite a few tricks of the trade!  To get cookies that look like mine, leave some mix-in aside and press them right into the top of the dough balls before baking.  Then you’ll end up with chips and walnuts right on top where you can see them!  I think it’s fun, but if you could care less and are all about the taste, just mix em all in there!

I’d love to know what you think of these Gluten Free Walnut Chocolate Chip Cookies if you decide to make them!  And be sure to try my Gluten Free Triple Chocolate Chip Cookies or use the Gluten Free Basic Chocolate Chip Cookies recipe and add your own choice of mix-ins!  Enjoy!

 

 

Gluten Free Walnut Chocolate Chip Cookies
Gluten Free Walnut Chocolate Chip Cookies
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Servings
48 cookies
Servings
48 cookies
Gluten Free Walnut Chocolate Chip Cookies
Gluten Free Walnut Chocolate Chip Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix together the butter and sugar in an electric blender on low-med speed. Add the eggs one at a time, then the vanilla.
  3. In a second bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until well combined. Stir in the chocolate chips and walnut pieces.
  4. Drop by tablespoons about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking). Bake 8-9 minutes until cooked through. LET COOL before removing from the baking sheet to prevent them from breaking. Enjoy!
Recipe Notes


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Gluten Free Salted Caramel Chocolate Chip Cookies

Gluten Free Salted Caramel Chocolate Chip Cookies

The first cookie in my gluten free chocolate cookie series are these Gluten Free Salted Caramel Chocolate Chip Cookies!

I recently posted A LOT of dark chocolate cookies that were not gluten free.  With my boyfriend needing to avoid gluten in his diet, and loving sweets, I HAD to make a bunch of gluten free varieties as well!  These Gluten Free Salted Caramel Chocolate Chip Cookies are just as delicious and as easy to make!

Gluten Free Salted Caramel Chocolate Chip Cookies

*This post contains affiliate links.  See our Disclosure Statement for more information.

The only differences between this recipe and the base recipe for the dark chocolate cookies were that I used Pillsbury’s Gluten Free Flour blend and regular unsweetened cocoa.  I’m assuming the flour is what resulted in these cookies being thicker than the non-gluten varieties I made.  I use Pillsbury’s Gluten Free Flour Blend most often, but also like King Arthur’s, it’s just a bit more expensive. Both these flours give me the best results when baking gluten free, whether it be cookies, pancakes, muffins, etc!

The cookies were slightly chewy, with crispy edges.  Gluten free baked goods tend to crumble much easier than non-gluten free, but these held up pretty well!  I won’t lie and say these are the perfect alternative to non-gluten free cookies as far as breakage goes, but they are pretty darn close!  My boyfriend had no problems eating almost all of them (my 8 year old son ate the rest and never once said they tasted any different)!

Gluten Free Salted Caramel Chocolate Chip Cookies

*Quick tip:  using a Silpat mat like the one pictured above not only helps keep cookies from sticking, but came in especially handy with this recipe because the melted caramel came right off as well!  An added bonus – easy clean up!

I absolutely love the way these cookies turned out appearance-wise as well. Since I’ve taken up blogging and food photography, I’m learning new tips and tricks all the time!  To get cookies that look like the ones in the photos, leave some of the mix-ins to the side, then press them on top of the dough balls before putting them in the oven.  Then, you’ll have cookies where you can see what’s in them just by looking at them!

Gluten Free Salted Caramel Chocolate Chip Cookies

I have several more recipes for variations of gluten free chocolate cookies I’ll be linking to below once they post.  I hope you’ll try some and let me know what you think!  If you don’t care for the mix-in’s I’ve used in this Gluten Free Salted Caramel Chocolate Chip Cookie, try my Gluten Free Triple Chocolate Chip CookiesGluten Free Walnut Chocolate Chip Cookies, or use the Basic Gluten Free Chocolate Cookie Recipe and mix in whatever it you love!

Enjoy!

Sun Basket 3 Meals Free

 

 

Gluten Free Salted Caramel Chocolate Chip Cookies
Gluten Free Salted Caramel Chocolate Chip Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Gluten Free Salted Caramel Chocolate Chip Cookies
Gluten Free Salted Caramel Chocolate Chip Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix together the butter and sugar in an electric blender on low-med speed. Add the eggs one at a time, then the vanilla.
  3. In a second bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until well combined. Stir in the chocolate chips and caramel pieces.
  4. Drop by tablespoons about 2 inches apart on a baking sheet (I use a Silpat Mat to prevent sticking). Bake 8-9 minutes until cooked through. Sprinkle with a pinch of the kosher salt and LET COOL before removing from the baking sheet to prevent them from breaking. Enjoy!
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Dark Chocolate Chip Walnut Cookies

Dark Chocolate Chip Walnut Cookies

Dark Chocolate Chip Walnut Cookies

We are most definitely on a dark chocolate kick in this house lately!  I’ve made Dark Chocolate No Bake Cookies, Dark Chocolate Mint Cupcakes, and now these Dark Chocolate Chip Walnut Cookies (I’ve actually made quite a few versions I’ll be posting very soon!).  No one around here is complaining about how rich and decadent dark chocolate goodies are, but if you don’t love dark chocolate as much as we do, just use regular cocoa powder and milk chocolate chips instead.  Easy enough, right?

This recipe, as written, is going to give you a flatter, thinner cookie with a soft, chewy center and crispy edges.  My favorite type of cookie is definitely a chewy cookie, thick or thin!  You can go ahead and mix the dark chocolate chips and walnuts into the batter or you can press them into tops of the the raw cookies before baking, like I did, to make them a little more visually appealing…they will be plenty taste-appealing as is, I can guarantee you that!

Dark Chocolate Chip Walnut Cookies

I took around 100 pictures the day I made these cookies, yet had only a few variations of this exact shot for this recipe!  Crazzzy!  I thought for sure I had way too many of each recipe I made that day!  Lesson learned!

The most important thing with thinner, chewy cookies is to let them cool fully before removing them from the baking sheet!  My impatience always gets the best of me and I may or may not have broken a few while trying to remove them from the baking sheet while they were still hot.  No worries though, none of them went to waste!  When I slowed down and let them cool, they were much easier to remove and stayed in one piece!

I was told repeatedly how good these Dark Chocolate Chip Walnut Cookies are, so I’m pretty sure you might love them too!  If you try them, please let me know what you think!

I’m definitely curious now to start playing around with some of the different ingredients in this recipe to attempt to make different variations of cookie types!  While I prefer a chewy cookie, thick or thin, I know lots of people like crunchy cookies too!   What’s your favorite type of cookie?

Enjoy!

If you like this recipe, you may also like my:

Pumpkin Chocolate Chip Cookies

Chocolate Covered Strawberry Crispy Treats

 

Dark Chocolate Chip Walnut Cookies
Dark Chocolate Chip Walnut Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Dark Chocolate Chip Walnut Cookies
Dark Chocolate Chip Walnut Cookies
Yum
Print Recipe
Servings
48 cookies
Servings
48 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees F. Cream the butter and sugar together in a mixer on medium speed. Add the eggs one at a time, then the vanilla.
  2. In a separate medium sized bowl, mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Gradually add the mixture to the wet ingredients in the mixer until well combined.
  3. You can either mix in the chocolate chips and walnut now, then roll the dough into 1 inch balls, or roll the dough into one inch balls and press some chips and walnuts into the top (like I did for the cookies in the photo). Place dough balls 2 inches apart, as cookies will spread while baking.
  4. Bake for 8-10 minutes. LET COOL before removing from the baking sheet.
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