These chocolate walnut cookies have a rich chocolaty flavor with a brownie like texture and are 100% addictive (don’t say I didn’t warn you).
They get their rich chocolate flavor from a dark chocolate bar that gets melted down and added into the batter and I am able to keep them gluten free by swapping out traditional wheat flour with Bob’s Red Mill 1-to-1 Baking Flour Blend.*
What I love most about these chocolate walnut cookies is that they have a deep chocolate flavor without being overly sweet. Perfect for my true chocolate lovers out there.
Whenever I make these cookies, they don’t last long, so I’ll often make a double batch so I can have them for lunch boxes or an afternoon sweet during the week.
They will happily last for up to a week when stored in the fridge and will last for months if stored in the freezer.
Chocolate Walnut Cookies
Ingredients
- 6 ounces dark chocolate chopped
- 2 eggs
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 2 tablespoon gluten free flour blend*
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup walnut pieces
Instructions
- Preheat oven to 350 fahrenheit.
- Line a rimmed baking sheet with parchment paper or a silicone mat.
- Combine flour, baking powder, and salt in a small bowl and set aside.
- Place chocolate into a glass bow and pop in the microwave for thirty seconds.Give it a stir, then pop back in for another thirty seconds or until chocolate is just melted.All microwaves are different, so be sure not to let the chocolate scorch.
- Using a hand mixer, combine eggs, coconut sugar, and vanilla until everything is well incorporated.Once the chocolate has cooled, stir into the egg and sugar mixture until well combined.
- Add the dry ingredients into the wet ingredients and stir until you have a thick rich batter. Add in the walnuts and stir until just incorporated.
- Scoop about a tablespoon of the batter into your palms (it will be very sticky**), and roll into a ball. Place on baking sheet, flatten out just a bit and then continue until you have 12 cookies on your baking tray.
- Bake for 8-10 minutes or until set through, transfer to a wire rake to cool and repeat until you have used all of your batter.
- Cool and enjoy!
Dani
Marcia- Sucanat stands for “sugar cane natural” and is sugar in it’s most natural form. It is an unrefined sweetener made from the whole sugar cane compared to refined or turbinado sugar that uses only some of the sugar cane. It has a very strong “molasses” flavor to it and works well with chocolate BUT I find its flavor can be overwhelming to many desserts that have a more mild flavor. If you don’t have any you could substitute white sugar and still make a yummy cookie.
Stacy
Dani,
I’m diabetic, and I’ve just started using Blue Agave syrup, could I use that in this recipe instead of sugar?
Dani
Stacy – I’m not positive but I would give it a try if I were you… maybe you could add a few extra tbsp of flour just to absorb a bit of the extra moisture. IF you give them a try with agave, I’d love to hear how they turn out!
meike
My son LOVED these cookies so much he ate almost the entire batch last night!
Andrea
What brand dark chocolate did you use?
I’ve been looking for one without soy lecthin! 🙂
Shannon
Hi Dani,
I made these cookies and everyone in the house loved them! Although mine turned out much flatter than yours, what gives? I am not a great cook by any stretch of the imagination so it could have been many things I did wrong. I did put the chocolate in after cooling only a few minutes so maybe it was still too warm? How long did you let your chocolate cool? Thanks!
Dani
Hmmmm, tat could be the reason but I’m not sure. I usually let my chocolate cool until it’s just about room temperature.