Description
Chewy chocolate walnut cookies that are fudgy and filled with crunchy walnuts for a delightful contrast in texture. Perfect with a cup of tea for a sweet breakfast, afternoon snack, or light dessert! Gluten-free and dairy-free too. Go bake a batch or two today!
Ingredients
- 1 1/2 cups chopped dairy-free chocolate
- 1/2 cup unsalted dairy-free butter, melted
- 2 eggs, beaten
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free measure-for-measure flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped unsalted walnuts
- 1/2 teaspoon flaky sea salt, for garnishing (optional)
Instructions
- Melt Chocolate with Butter: In a large mixing bowl, mix the melted dairy-free butter with the chopped chocolate. Stir well until the chocolate is completely melted and the mixture is smooth. Let the chocolate-butter mixture cool a little before adding the other ingredients (this is important to prevent the eggs from cooking when mixed into the mixture).
- Add Eggs, Sugar & Vanilla: Add the eggs, white sugar, brown sugar, and vanilla extract to the bowl with the melted chocolate-butter mixture. Stir until all ingredients are completely combined.
- Add Dry Ingredients: In a separate bowl, combine the gluten-free measure-for-measure flour, xanthan gum (if using), unsweetened cocoa powder, baking powder and salt. Whisk well to combine. Add the flour mixture to the bowl with the wet ingredients, mixing well with a spatula or whisk until the cookie dough is smooth and there are no lumps.
- Fold in Walnuts: Using a spatula, fold the chopped walnuts into the cookie dough until they are evenly distributed.
- Chill Dough: Cover the bowl of cookie dough with plastic wrap and chill it for at least 1 hour or even overnight in the refrigerator until the dough has hardened (this step is important as it helps the cookies to hold their shape and not spread too much).
- Preheat and Line: Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Form Dough Balls: Once the dough is hardened and chilled, use a cookie scoop or large spoon, form evenly-sized dough balls (approximately 2 tablespoons of dough per ball). Place the dough balls on the parchment-lined cookie sheet in a single layer. (Make sure to leave at least 2 inches of space between each ball as the dough will spread as it bakes. Depending on the size of your baking sheet, you may need to bake the cookies in a few batches.).
- Bake: Bake the cookies in the preheated oven for 15 to 16 minutes. They will still be soft when removed from the oven, but will firm up as they cool.
- Cool Slightly Before Enjoying: Let the chocolate walnut cookies cool slightly for them to firm up before eating them warm or at room temperature.
Notes
Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate instead. For best results, use good-quality chocolate with 60-70% cocoa content. If you want a more intense chocolate flavor, add 1 teaspoon of instant coffee powder to the dough. The coffee powder really makes the chocolate flavor stand out.
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular unsalted butter instead.
Eggs: Eggs help to bind the ingredients together as well as give the cookies a fudgy texture, so make sure to include them in.
Sugar: I used a mix of white sugar and brown sugar in this recipe. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Vanilla Extract: I like adding vanilla extract for extra flavor, so make sure you add it in.
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Cocoa Powder: Make sure to use unsweetened cocoa powder as we will be adding sugar to sweeten the cookies.
Baking Powder: Baking powder is the only leavening agent used in the cookie dough, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Walnuts: I recommend roughly chopping the walnuts (not too finely) so you can feel the crunch of the walnuts. If you wish, feel free to use other unsalted nuts too (such as almonds, cashews, peanuts, pistachio nuts, or macadamia nuts).
Flaky Sea Salt: I like adding a very light sprinkle of flaky sea salt as the salt contrasts beautifully with the richness of the chocolate.
Cookies will Firm as They Chill: Avoid over-baking the cookies. They will appear soft when you take them out, but they will harden as they cool.
Storing: Store the cookies in an airtight container at room temperature for 3-4 days.
Freezing: You may prepare the cookie dough beforehand, and wrap it in various layers of plastic wrap before freezing it for up to 2 months. Let the dough thaw overnight in the refrigerator before shaping it into balls and baking it into cookies.
- Prep Time: 15 mins
- Chilling Time: 1 hour
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
