This is the cookie recipe you have been waiting for. These gluten free chocolate chip cookies with walnuts are chewy, with just a slight bit of crispness on the outside. I also include dairy-free and nut-free options so anyone can enjoy these delicious cookies!
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As I said above, these cookies are incredible. My daughter wanted to make cookies today, and I am so glad I let her! These homemade cookies have all the classic ingredients for the perfect cookie: brown sugar, butter, chocolate chips, and walnuts! They are easy to make, and you can go from mixing the cookie dough to eating them in about 20 minutes.
These homemade gluten free chocolate chip cookies are perfect for a snack, dessert, bake sales, class parties, and more! These are some of the best cookies on the blog, and you are going to want to make a big batch! If you are a cookie fanatic like me, check out my delicious gluten free cookie recipes!
If you are looking for the best gluten free chocolate chip walnut cookie recipe, this is definitely one you need to try!
10 years GF and these are the BEST chocolate chip cookies EVER!”
Lori I., Blog comment
Wow! Wow! Wow! I’ve settled on using a less than amazing recipe for chocolate chip cookies because at least it resembles a chocolate chip cookie. But the results were inconsistent and I didn’t get a thrill from baking them. But these… after failing at so many recipes, these worked! Beautifully! Thank you! Wish I could attach a picture.”
Ashley
If you love classic cookies, you will also want to try my delicious Gluten Free Peanut Butter Cookies recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this gluten free chocolate chip cookie recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, My DIY Gluten Free Flour Blend, and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon. If you need this to be xanthan gum-free, use my DIY Blend listed above.
- Brown Sugar – This cookie recipe can use dark brown or light brown sugar.
- Baking Soda and Baking Powder – Use aluminum-free baking powder.
- Butter – Use unsalted butter.
- Eggs – Use size large.
- Pure Vanilla Extract – I do not recommend imitation vanilla for this cookie recipe.
- Chocolate Chips – Use Lily’s brand for sugar-free chocolate chips, or Enjoy life if you need dairy-free chocolate chips
- Chopped Walnuts – Optional. You can use any nut in these cookies or omit them if you are nut-free. Pecans also taste great.
Check out my Gluten Free Cookie Troubleshooting Guide and my Favorite Tools For Baking Cookies article for more tips.
How to Make Gluten-Free Chocolate Chip Cookies (Step-By-Step)
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Step 1: Combine your gluten free flour blend, brown sugar, baking powder, baking soda, and salt in a large
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
🔑 Sandi says: You can also mix your dough in a stand mixer with a paddle attachment if you prefer.
Step 3: Pour the wet ingredients over the dry ingredients. Add the chocolate chips and nuts. Use a wooden spoon to mix the two into cookie dough.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
TIP: Some gluten free flour blends are a bit grainy. I recommend letting your cookie dough sit for 15 minutes before scooping and baking. This is optional, but it greatly affects the cookie’s taste and texture.
Step 4: Scoop your cookie dough onto a
HINT: The best way to prevent cookies from sticking to the baking pan is to line the
Step 5: Bake the cookies at 350º F. This cookie dough will spread out when baking, so leave an inch or two between each cookie dough ball. To lessen the spread, chill your dough for 45 minutes first.
Cookie Baking Tips:
1. Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake.
2. Chill the dough when possible. I know you are probably ready to eat your cookies, but taking a few minutes to chill the batter makes them less likely to spread.
3. Don’t let the cookies sit on the pan too long. After they have baked, only let them sit on the baking sheet for up to 5 minutes. The pan will still be hot and continue baking them otherwise.
Cookie Mix-In Ideas:
Customize your cookies with even more of your favorite things. Here are some great ideas to try:
- M&Ms
- Peanut butter chips
- Heath or Butterfinger candy pieces
- Mini marshmallows
- Raisins or different dried fruits
You may also love my Gluten Free Toll House Cookies. They are classic chewy cookies.
Frequently Asked Questions:
You can definitely use different nuts. I also love to use pecans and macadamia nuts! If you want to try a great cookie recipe with macadamia nuts, give this easy gluten free cranberry macadamia nut cookie recipe a try.
These cookies will bake for 8-10 minutes or when the tops are slightly golden brown. If you are making large oversized cookies, you will need to adjust the baking time to longer.
To freeze them, allow the cookies to cool completely. Place the cookies in a freezer bag.
More Gluten Free Cookie Recipes:
- Gluten Free Brownie Cookies – Double chocolate and seriously good!
- These Gluten Free Peanut Butter Blossoms are for peanut butter lovers!
- Easy Gluten Free Sables
- If you love cinnamon, these Gluten Free Snickerdoodles are amazing.
Reader Testimonials:
I substituted applesauce for the egg as I am gf, df, ef at the time. They did not spread, but they had great cookie dough texture.”
Sarah, Pinterest User
Thank you so much for recipe I missed chocolate chip cookies since I quit gluten, dairy, and eggs. Came out delicious.”
Maria G, Pinterest User
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Chip Walnut Cookies
Equipment
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ¾ cup brown sugar use light or dark brown sugar
- 1 teaspoon baking powder aluminum free
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 2 large eggs
- ½ cup butter + 1 TBSP partially melted
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips
- ⅓ cup chopped walnuts optional
Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 1 1/4 cup gluten free flour blend, 3/4 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon sea salt. Whisk the dry ingredients.
- In a small bowl, add 2 large eggs, 1/2 cup butter + 1 TBSP (partially melted), 1 teaspoon pure vanilla extract, and whisk to blend.
- Note you can also use a standing mixer to mix up your chocolate chip cookie dough.
- Pour the wet ingredients into the dry ingredients, add 1/2 cup chocolate chips and 1/3 cup chopped walnuts. Mix well with a wooden spoon.
- Line a cookie sheet with parchment paper (if you don't have a non-stick cookie sheet) and use a medium-sized cookie scoop to drop cookie balls onto the cookie sheet.
- The cookies will spread so leave an inch or two between each cookie.
- Bake 8-10 minutes. Remove to cool on a cooling rack when done baking.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum, add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- You can easily make monster-sized cookies for ice cream sandwiches. Bake an additional 5 minutes for larger cookies.
- These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer. To freeze these cookies, be sure they are completely cooled. Put the chocolate chip cookies to a freezer bag and place in the freezer.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
These are excellent! I would agree a bit cake like, but I am okay with that! I added milk instead of vanilla due to an allergy and used GF all purpose by Bob’d red mill and added the xanthum gum. Already shared out the recipe to family!
Hi Josette, thank you so much for leaving a kind review. I am so sorry you are allergic to vanilla, using the milk was a great idea.
I made these today (minus the walnuts, with sprinkles and choc chips instead) and they’re so tasty! A bit cakier than I like my cookies so I may decrease the baking powder a bit next time, but the taste is outstanding!
I am so glad you loved this cookie recipe. Thank you so much for coming back to leave a comment.
I made this recipe with King Arthur 1:1 flour. I melted my butter more than a little so I thought I’d cool it off by putting in some dark chocolate chips. They melted and it made the dough a double chocolate chips with pecans. Then, I was lazy, so I made it as a cookie bar. I would say these taste great. It’s still warm, so very good. Gonna try it later with vanilla ice cream! Thanks for the recipe.
What an adventure! I am so glad it worked out and you found a new fun way to enjoy the cookie recipe.
Wow! These cookies are delish! This will be my new go to for cookies! 🍪
I am so glad you loved them. You are reminding me to make them again soon!
Sounds great, do you have any additional instructions for high altitude -5000?
Hi Jay, I do not live at a high altitude, but I asked members of my Facebook Page. I hope this helps you…Here is a summary of all of their advice: My cakes and cookies need to be baked at 375 not 350. What works best where I am is the 25/25 method. Bake at 25 degrees higher than the recipe – this helps the outside cook faster as it rises and the middle won’t sink in later. Also, bake for 20-25minutes less. Depending on what you’re making you can also add a little extra flour or baking soda. But for baked goods like cakes, muffins etc I add a little extra liquid and usually an extra egg and I cut back a little on baking powder or soda (so if it says 1 1/2 tsp baking soda I’ll do 1 tsp). I also bake at a slightly higher temperature so instead of 350F I’ll do 370F for the first part then drop it back down to 350F.
Delicious! It comes together quickly with the ingredients I have in my pantry. I love that these do not require chill time. I used Better Batter gluten-free flour blend and had perfect results. Highly recommend. Thank you for your recipes!
Hi Julianne, I am so glad Better Batter worked well in this recipe. I added it to my spreadsheet for folks who reach out about it. Thank you!
These cookies are delicious. My kiddos loved them. This will be my go to recipe for chocolate chip cookies. Thanks for sharing!
Thank you so much, Devon. I am so glad everyone loved the cookies.
The recipe calls for softened butter but the picture shows melted butter in with the eggs.
Hi Marie, I partially melt the butter, but you can use softened if you prefer. Since the dough is chilled, the butter still firms up again to prevent spreading.
Best chocolate chip cookies I have had in 12 years. Delicious, I,bow toy.you Queen Sandy. I saw this recipe on FB then couldn’t find it but very easy to find on your site.
I am really glad you loved the cookies. Thank you so much!!