Gluten Free Chocolate Walnut Cookies

With these gluten-free chocolate cookies, you'll hardly miss the sugar and the gluten. They are stuffed with walnuts and chocolate chips making them the ultimate Gluten Free Chocolate Chip Walnut Cookies.

What Makes These Cookies Gluten Free, Dairy Free, and Sugar Free?

Gluten free cookies are typically made with gluten-free all purpose flour or paleo flour, but this particular recipe uses Almond Flour, which makes them really soft as well as paleo! In addition to being wheat-free, no butter is used, making them dairy-free and sugar-free with the sugar-free chocolate chips! Which is one of the many things I really enjoy with these cookies!

How to Store

These cookies are best eaten right away, because the almond flour intends to make these cookies really soft and over time, changes the texture a bit. It's just the nature of almond flour.

But, if you plan to save some for later, you can freeze them in an air tight container, or store them in bag or container, slightly open. This will allow extra air flow to help them not get too soft and gummy.

Brownie or Cookie?

If a brownie and a cookie had a baby, it would be this! I absolutely love the texture, and the gooey chocolate chips and crunchy walnuts is a cookie recipe you'll want to make over and over again! It's a crowd pleaser, and despite all the kids who say they don't like nut in cookies, these go quick! What' you're favorite Cookie?

Other Cookies to Make!

Prep time:
10 minutes
Cook time:
12 minutes
Chill time:
Total time:
23 minutes
15-20 Cookies



  1. Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
  2. Whisk almond flour, cocoa powder, coconut sugar, salt, and baking soda.
  3. Add the maple syrup, vanilla extract, oil, and egg. Mix until dough begins to form.
  4. Roughly chip the walnuts and add them to the dough along with chocolate chips. Stir to combine.
  5. Using a cookie scooper or a spoon, scoop the dough onto the prepared baking sheet.
  6. Bake for 11-13 minutes.
  7. If you're not going to eat them right away, after they cool, store them in a container that allows a little air flow, so the cookies won't get overly soft.

Recipe notes

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!