Gluten Free Chocolate Chip Cookies with Walnuts

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!

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 homemade cookies have all of the classic ingredients for the perfect cookie...brown sugar, butter, chocolate chips, and walnuts!

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, you can check out all of 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! 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.

10 years GF and these are the BEST chocolate chip cookies EVER!

Lori I.

Why these are the best cookies:

If you love a chocolate chip cookie that is crisp on the outside and chewy on the inside, this is it. It just melts in your mouth with its buttery brown sugar goodness! These cookies 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! Make these cookies extra large and you can make ice cream sandwiches out of them!

If you love classic cookies, you will also want to try my delicious Gluten Free Peanut Butter Cookies recipe.

Ingredient notes:

• Gluten free flour blend - I tested this gluten free chocolate chip cookies recipe using Bob's Red Mill 1 to 1 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 1 teaspoon. If you need this to be xanthan gum free, you can use psyllium husk.
• Brown sugar - You can use dark brown sugar or light brown sugar in this cookie recipe.
• Butter - Use a dairy-free butter like Earth Balance if you are dairy-free.
• 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 - you can use any nut in these cookies, or omit if you are nut-free. Pecans also taste great.

How to make gluten free chocolate chip cookies:

Are you ready to make the best gluten free chocolate chip cookies? I advise making a double batch of these gluten free choc chip cookies and freezing the extras because these cookies freeze really well.

Step 1: Combine your gluten free flour blend, brown sugar, baking powder, baking soda, and salt to a large mixing bowl and whisk to blend.

To measure your gluten free flour accurately, I recommend using the spoon method or leveling method. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.

*Note, you can use a standing mixer with a paddle attachment if you prefer.

Step 3: Pour the wet ingredients on top of your dry ingredients. Add the chocolate chips and nuts. Use a wooden spoon to mix the two into cookie dough.

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 makes a big difference in the cookie's taste and texture.

Step 4: Use a medium-sized cookie scoop to drop your cookie dough onto a cookie sheet. If you prefer large monster-sized cookies, you can use a larger cookie scoop.

HINT: The best way to prevent cookies from sticking to the baking pan is to line the cookie sheet with parchment paper. You can use parchment paper, use a non-stick cookie sheet, or grease your cookie pan.

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.

You can also make them with different nuts like my Gluten Free Chocolate Hazelnut Cookies recipe. Check out my gluten free chocolate chip cookies web story for more tips.

Make them nut-free cookies:

If you can't eat nuts and are in a nut-free household, omit the walnuts. You can substitute something else like freeze-dried strawberries.

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 candy pieces
• Mini marshmallows
• Raisins or different dried fruits

You may also love my Gluten Free Toll House Cookies. They are a classic chewy cookie.

Cookie Making Tips:

To make the best gluten free chocolate chip cookies, I have some tips:

• I always recommend using room temperature butter and eggs. It really helps how your cookies will turn out. You'll thank yourself later if you try this.
• Take special care to measure correctly. This is especially important with gluten free flours!! If you add in too much gluten free flour, it can mess with the cookies as they bake.
• Chillin the dough is optional in this recipe, but when possible it is worth it. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
• Use a cooled cookie sheet when baking. Don't take a hot cookie sheet and put the batter on it, or the cookies won't turn out as well. The cookies start baking immediately, and it messes with their shape of them. Use a couple of sheets and rotate them out when making large batches of cookies.
• Don't let the cookies sit on the pan too long. After they have baked, only let them sit up to 2 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.

Recipe FAQ:

More gluten free cookie recipes to try:

• 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

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

Recipe

Gluten Free Chocolate Chip Walnut Cookies

Sandi Gaertner

These delicious gluten free chocolate chip cookies are one of the best gluten free cookies ever!

5 from 23 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 20

Calories 139 kcal

Ingredients

  

1x2x3x

• ▢ 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 eggs large
• ▢ ½ cup butter + 1 TBSP softened
• ▢ 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 your gluten free flour blend, baking powder and soda, brown sugar, and sea salt and whisk well.
• In a small bowl, add your wet ingredients 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 the chips and walnuts and mix well. 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

1. 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.
2. If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
3. To make this recipe dairy-free, substitute the butter for vegan butter.
4. You can easily make monster-sized cookies for ice cream sandwiches. Bake an additional 5 minutes for larger cookies.
5. These cookies will keep up to 4 days in an air-tight 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.

Nutrition

Serving: 1gCalories: 139kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 29mgSodium: 74mgPotassium: 46mgFiber: 1gSugar: 11gVitamin A: 176IUCalcium: 31mgIron: 1mg

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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.

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