Introduction
These cookies combine a rich, fudgy brownie-like texture with satisfying crunch from walnuts, all without any gluten. You’ll love how they deliver deep chocolate flavor in every chewy bite. They are perfect for sharing with friends or enjoying as a special treat.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 36 cookies
Ingredients
- 2 cups gluten free all purpose flour (* see notes)
- 3/4 cups unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups butter (* at room temperature)
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten free all purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, use an electric mixer to cream the room-temperature butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until just combined and a thick dough forms.
- Using a spatula, fold in the chocolate chips and chopped walnuts until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 minutes, or until the edges are set. The centers may look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- For thinner, crisper cookies, gently press down each dough ball with the bottom of a glass before baking.
- Create “double chocolate” cookies by using white chocolate chips instead of regular chocolate chips.
- For festive occasions, roll the cookie dough balls in coarse sugar before baking for a sparkling, crunchy exterior.
- Bake a giant cookie by pressing all the dough into a greased skillet and baking for 18-20 minutes, then slice into wedges.
Tips for Success
- Ensure your butter is truly at room temperature for proper creaming and to avoid a greasy dough.
- Let the cookies rest on the hot baking sheet after baking; they will continue to set as they cool.
- Use a cookie scoop for uniformly sized cookies, which ensures even baking.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat and restore a fresh-baked texture, warm cookies in a 300°F oven for 3-5 minutes.
FAQ
1. Can I make the cookie dough ahead of time?
Yes, you can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping and baking.
2. Why are my cookies dry or crumbly?
This is often due to over-measuring the flour. Spoon the flour into your measuring cup and level it off for accuracy, or weigh it if possible.
3. What does the “* see notes” mean for the gluten free flour?
It indicates you should check your specific flour blend. Some blends contain xanthan gum, which helps with structure. If yours doesn’t, you may want to add 1/2 teaspoon to the dry ingredients.
4. Can I use a sugar substitute?
This recipe has not been tested with sugar substitutes. Using granulated sugar is recommended for the proper texture and spread.
5. My cookies didn’t spread much. What happened?
This can happen if the butter was too cold or if your gluten-free flour blend is particularly absorbent. Ensure your butter is soft and try pressing the dough balls down slightly before baking.
6. Are these cookies suitable for nut allergies?
No, they contain walnuts. You can omit the walnuts for a nut-free version, but always check that all other ingredients (like chocolate chips) are processed in a nut-free facility if needed.