This is the cookie recipe you have been waiting for. These gluten free chocolate chip walnut cookies are chewy, with just a slight bit of crispness on the outside.
These are one of the best cookies on the blog and you are going to want to take a bite! If you are a cookie fanatic like me, you can check out all of my delicious gluten free cookie recipes!
As I was saying above, these cookies are incredible. My daughter wanted to make cookies today and I am so glad I let her…these cookies have all of the classic ingredients for the perfect cookie…brown sugar, butter, chocolate chips, and walnuts!
If you are looking for the best gluten free chocolate chip walnut cookie recipe, this is definitely one you need to try! Just in case you are making several kinds of cookies, you will also want to try this delicious drop style gluten free sugar cookie recipe.
These homemade cookies are perfect for a snack, dessert, bake sales, class parties, and more! Make these cookies extra large and you can make ice cream sandwiches out of them!
Add your dry ingredients to a bowl and whisk to blend.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. This doesn’t mean other blends won’t work, I just haven’t tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
In a smaller bowl, add your wet ingredients and whisk to blend. Pour the wet ingredients on top of your dry ingredients. Add the chocolate chips and nuts. If you can’t eat nuts and are a nut-free household, omit the walnuts.
You can also use a standing mixer if you prefer for making this simple cookie recipe!
Bake the cookies at 350 degrees F. This cookie dough will spread out when baking so leave an inch or two between each cookie dough ball.
How do you know when your cookies are done baking?
These cookies will bake in 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 longer.
Can you use different nuts in this cookie recipe?
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.
What chocolate chips are gluten free?
Most chocolate chips are gluten free, but my favorites are Ghirardelli, Enjoy Life, Whole 365 (Whole Foods private label), and Hershey’s.
These gluten free banana bars are another great way to use chocolate chips in a dessert recipe!
Are you ready to make some cookies? I advise making a double batch and freezing the extras because these cookies freeze really well. To freeze them, allow the cookies to cool completely. Place the cookies in a freezer-safe plastic bag.
- 1 1/4 cup gluten free flour blend
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaasespoon baking soda
- 1/8 teaspoon salt
- 2 eggs
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- 1/3 cup chopped walnuts
- Preheat the oven to 350 degrees F.
- In a large bowl, add your dry ingredients and whisk well.
- In a smaller bowl, add your wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients, add the chips and walnuts and mix well.
- Line a cookie sheet with parchment paper (if you don't have a non-stick cookie sheet) and use a 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.
If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
You can easily make monster-sized cookies for ice cream sandwiches. Bake an additional 5 minutes for larger cookies.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 115mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g