Gluten Free Walnut Chocolate Chip Cookies- Revised 3/5/11

***Revision:  After receiving feedback that the dough was spreading too much, I added an additional 1 tablespoon of almond flour to the recipe.  Here are few tips for success with this recipe (and all of my other baking recipes):

  • use a liquid measuring cup for the honey, it is the most accurate way to measure it
  • make sure your flours are at room temperature when preparing the dough
  • firmly pack the flours when measuring, like you would brown sugar
  • make sure your oven is preheated
  • if you alter the amount of chocolate chips or omit the nuts, you will have issues and I can not guarantee results because it will change the texture

Ok, that being said if you made these before and they failed, please try again using these tips :)

Somehow I finally figured it out.  All previous efforts had been so-so, but these are amazing.  I think its all in getting the right ratio of butter, and by omitting the eggs I was able to achieve a better texture, not so cakey….  These are crispy on the outside with a chewy center. Wish I could drink a big glass of milk with them, then I’d be in heaven! (I suppose coffee will do)…  I like to use chopped chocolate discs or bars because I like to have all different sizes of specs and shavings of chocolate in each bite.  Like Lindt or Ghirardelli chocolate bars, or even Trader Joe’s chocolate discs or bars.

Gluten Free Walnut Chocolate Chip Cookies

  • 1 stick of butter, melted and cooled
  • 1/2 cup honey
  • 3/4 cup  + 1 tablespoon almond flour, firmly packed
  • 2 tablespoons coconut flour, firmly packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • one 3.5oz semi-sweet or bittersweet chocolate bar, chopped or 1 cup chocolate chips
  1. Preheat oven to 350.
  2. Whisk together butter and honey.
  3. Add flours, baking soda and salt.
  4. Fold in walnuts and chopped chocolate.
  5. Rest dough for 10 minutes at room temperature or chill dough for a little thicker cookie.
  6. Scoop dough, leaving at least 2 inches between cookies. Bake at 350 for 10-12 minutes, the key is not over bake them or they won’t be chewy.  There are no eggs in this recipe so you do not have to worry about fully cooking them.  Let cool on pan for a few minutes, they will be delicate at first. 

Eat up!

*yields 2 dozen cookies

20 thoughts on “Gluten Free Walnut Chocolate Chip Cookies- Revised 3/5/11”

  • These look delicious! I an going to give them a try but wanted to ask about the coconut flour. Where do you get it? Can you make it from coconut flakes?

    • On my menu bar you will see Ingredients, in there is more information about the coconut flour. They also sell it at Whole Foods and some specialty aisles at grocery stores. Online is your cheapest option. Coconut flakes will not work exactly the same because it is a different texture and will not thicken the batter properly, but the flavor would definitely be good. If you try to use them, I would add more like 1/2 cup of the coconut flakes, let me know if you try!

  • I just found some organic coconut flour at MOM’s Organic Market in Bowie. It was about a pound size bag if I remember correctly, so it wasn’t that big of a sticker shock if you are just wanting to try it out. I’ll be buying it next week and experimenting with some of these recipes. Can hardly wait!! :) I’ll be having to use a butter substitute…so I’ll report back on that.

  • I’m craving more!!! So good. Thank goodness it’s the weekend and I’ll have time to make soooome! :) You really got this one down perfect.

  • these are amazing! my kids like the classic cookies (which are amazing, too) but i prefer this more “adult” cookie, with the nuts and seemingly more grown up texture – perfect for a chocolate chip cookie connoisseur.

  • Wow! I have just started my endeavor into eating gluten free. I made these cookies this evening. I’m also trying to reduce my sugar intake, so I used a mixture of Madhava agave and xylitol. They were terrific! Even my 14-year-old liked them. Thank you so much. I didn’t miss wheat flour at all.

    • Melinda,
      I’m glad you enjoyed them. Good to know that they turned out well with the substitutions. Thanks for the comment!

  • I finally made the by myself and they turned out! (Flour at room temp… gracious, did that make a difference!) Thanks for the extra tips! Also, for others, I 1/2ed this recipe and it worked well! I wish I hadn’t though because now the cookies are just about gone.

  • My best friend showed me your blog today and I was perusing through and found this recipe. I had to test it out. :) I’ve been living grain/sugar/starch free since June but just recently started baking to accommodate this lifestyle change. This is the first cookie recipe I’ve tried and I’m so impressed! I will note- I don’t eat honey or agave, so instead of the honey I subbed 1/2 cup of ZSweet [erythritol] with 1 tbsp unsweetened vanilla almond milk. They came out wonderfully!
    Thanks for the great recipe. I already have so many others of yours bookmarked to try.

    • Lindsay,
      Glad to have you here! Thanks for sharing your substitutions, I know many readers are always looking for alternative sweeteners that work.

  • For those that are milk free…I have done it with melted coconut oil and it works great too! I can’t believe it has so little flour. Nice.

  • Hi Michelle, please ignore my earlier post.
    I made a mistake on my temperature. The recipe works! And I’m bringing them down to my Crossfit box in singapore for the, to enjoy. They are mostly on a paleo diet

  • I just made these and yum, they’re good!! I substituted pecans for walnuts and I added a teaspoon of vanilla. Also, I thought a whole cup of chocolate chips was too much so I scooped some out before folding them into the batter! My oven seems to run hot and I don’t like my cookies to get burned so I only cooked them for 8 minutes but they came out great! I’ve been making chocolate chip cookies from a recipe at Elana’s Pantry but wanted to try something different so thanks for the recipe!!

  • So amazing! I have been making your classic recipe for awhile, mostly because I don’t eat walnuts, but decided to give this a try today with some variations. Amazing with macadamia nuts and white chocolate! My son was asking repeatedly for white “chocolate” which I don’t normally buy – but have to admit the Sunspire brand ones are yummy! I also subbed half maple syrup and half coconut nectar for the honey. Similar consistency and I prefer the flavor.

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