Prepare to indulge in these incredibly chewy chocolate walnut cookies that boast a wonderfully fudgy interior, perfectly complemented by the satisfying crunch of walnuts. This delightful contrast in texture makes them an absolute dream for any sweet tooth. Whether you enjoy them as a satisfying sweet breakfast treat, a comforting afternoon snack, or a luscious light dessert with your favorite cup of tea, these cookies are pure bliss. The best part? This recipe is entirely gluten-free and dairy-free, ensuring everyone can enjoy a taste of heaven. Don’t wait—bake a batch or two today and experience cookie perfection!

Embrace the Joy of Baking: It’s Cookie Season!

As the air turns crisp and the days grow shorter, there’s a unique comfort that comes with the change of seasons. What better way to welcome cooler weather than by switching on your oven and filling your home with the inviting aroma of freshly baked cookies? It’s truly the perfect time to delve into the wonderful world of baking all kinds of cookies, from classic comforts to exciting new flavors.

Whether your heart desires the soft chewiness of gluten-free pumpkin cookies, the satisfying crunch of crispy oatmeal cookies, the elegant simplicity of grain-free almond biscotti, or the decadent delight of chocolate-dipped pistachio cookies, there’s an endless array of cookie recipes to explore. Among these beloved treats, today’s recipe for chocolate walnut cookies stands out as a true crowd-pleaser, promising rich flavors and satisfying textures that everyone will adore. Get ready to make your kitchen the warmest, most delicious place to be!

Indulge in Ultra-Fudgy Chocolate Walnut Cookies

Today, we’re diving into the creation of these extraordinarily rich and fudgy chocolate walnut cookies. Imagine the deep, intense flavor of a gourmet brownie, but in a perfectly portable cookie form. That’s precisely what these cookies deliver – a truly exceptional experience for your taste buds.

Each bite offers a delightful symphony of textures: a slightly crisp exterior gives way to a wonderfully chewy, fudgy center, studded with generous pieces of crunchy walnuts. This interplay between soft chocolate and nutty texture elevates these cookies beyond the ordinary. With an intense chocolate flavor that will captivate any chocolate lover, these treats are guaranteed to become a favorite.

Whether you’re preparing a festive holiday cookie platter or simply craving a moment of pure chocolate indulgence, these fudgy chocolate walnut cookies are the answer. They’re perfect for sharing (or keeping all to yourself!).

Why You’ll Adore This Chocolate Walnut Cookie Recipe:

There are countless reasons why this particular recipe for chocolate walnut cookies stands out. It’s designed to be approachable, delicious, and inclusive, making it a perfect addition to any baker’s repertoire. Here’s a closer look at what makes this recipe truly exceptional:

• Simple, Accessible Ingredients: You won’t need to hunt for obscure or specialty items for these delightful cookies. All the main ingredients for this chocolate walnut cookies recipe—from the dairy-free chocolate and butter to the gluten-free flour blend—are readily available at your local grocery store. We’ve kept it straightforward, ensuring that anyone can whip up a batch without any fancy requirements. This simplicity makes it a fantastic recipe for both novice and experienced bakers alike.
• Effortless Preparation: Don’t let the gourmet taste fool you; preparing these fudgy chocolate walnut cookies is surprisingly easy. The process involves a simple two-step mixing method: combining the wet ingredients, then incorporating the dry. After a quick chill to perfect the dough’s consistency, you’ll shape it into cookie dough balls and bake them to golden perfection. It’s a rewarding process that yields incredible results with minimal fuss, making it ideal for busy weeknights or a fun weekend baking project.
• Completely Gluten-Free & Dairy-Free: One of the most significant advantages of this recipe is its universal appeal. These decadently delicious chocolate cookies are 100% gluten-free and dairy-free. This means that individuals with Celiac disease, gluten sensitivities, or lactose intolerances can enjoy these chewy cookies without any concerns or compromise on flavor. You can confidently serve these to friends and family with various dietary needs, knowing everyone can indulge in these wonderful treats. The texture and taste are so rich, no one will ever guess they’re free from gluten and dairy!

Essential Ingredients for Your Perfect Batch:

Crafting these delectable chocolate walnut cookies requires a selection of readily available ingredients, each playing a crucial role in achieving that perfect fudgy texture and rich flavor. From the high-quality chocolate to the crunchy walnuts, every component contributes to the cookie’s irresistible appeal. Here’s a brief visual overview of the key ingredients you’ll need to gather before you start baking.

(For a detailed list of exact measurements and the full recipe, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes & Smart Substitutions for Success:

Achieving the perfect fudgy chocolate walnut cookie is all about understanding your ingredients and knowing how to adapt. Here are some detailed notes and substitution tips to help you make the best batch possible:

• Chocolate: For these dairy-free chocolate walnut cookies, I specifically used dairy-free chocolate chips or chopped bar. If dairy isn’t a concern for you, feel free to use your preferred regular chocolate. The quality of chocolate significantly impacts the final flavor, so opt for good-quality chocolate with 60-70% cocoa content for a rich, deep chocolate taste. For an even more intense, complex chocolate flavor, a secret ingredient is instant coffee powder or espresso powder. Just 1 teaspoon added to the dough will beautifully enhance and deepen the chocolate notes without making the cookies taste like coffee.
• Butter: To maintain the dairy-free nature of this recipe, I used unsalted dairy-free butter. Many excellent plant-based butter brands are available that perform just like regular butter in baking. If you don’t have lactose intolerance, conventional unsalted butter will work perfectly well and yield equally delicious results.
• Eggs: Eggs are crucial in this recipe, acting as both a binder for the ingredients and contributing significantly to the desired fudgy, chewy texture of the cookies. They help emulsify the mixture and provide structure, so ensure you include them for the best outcome.
• Sugar: This recipe utilizes a balanced blend of white granulated sugar and brown sugar. The white sugar contributes to the slight crispness of the cookie edges, while the brown sugar adds moisture, depth of flavor, and that characteristic chewiness. For those managing blood sugar levels, granulated monkfruit sweetener is an excellent 1:1 sugar substitute. It has a zero glycemic index and won’t raise blood sugar, making these cookies a more diabetes-friendly option.
• Vanilla Extract: Vanilla extract is a fundamental flavor enhancer in almost all cookie recipes. It adds a warm, aromatic note that complements the chocolate beautifully, rounding out the overall flavor profile. Don’t skip it!
• Gluten-Free Flour: The type of gluten-free flour blend you use is important. I highly recommend a good-quality gluten-free measure-for-measure flour blend, which is specifically formulated to be a 1:1 substitute for regular wheat flour. Look for blends primarily composed of lighter flours and starches like rice flour, tapioca starch, corn starch, or potato starch. Avoid blends that heavily feature denser flours such as garbanzo bean (chickpea) flour, as they can result in a grittier texture and a less desirable flavor.
• Xanthan Gum: In gluten-free baking, xanthan gum acts as a vital replacement for gluten, providing elasticity and helping to bind the ingredients together, preventing crumbly cookies. Check your gluten-free flour blend; if it doesn’t already list xanthan gum as an ingredient, be sure to add the specified amount to your dry mixture.
• Cocoa Powder: Always use natural unsweetened cocoa powder for this recipe. Since we’re adding controlled amounts of sugar, unsweetened cocoa ensures a rich, pure chocolate flavor without excessive sweetness.
• Baking Powder: Baking powder is the sole leavening agent responsible for giving these cookies a slight lift and tender crumb. Ensure it’s fresh and, if you have Celiac disease or gluten intolerance, verify that your baking powder is certified gluten-free.
• Walnuts: The walnuts are key to the textural contrast in these cookies. I suggest roughly chopping the walnuts—not too finely—so you get distinct pieces and a noticeable crunch in every bite. If you’re not a fan of walnuts or want to try something different, feel free to substitute with other unsalted nuts like sweet almonds, creamy cashews, savory peanuts, vibrant pistachio nuts, or buttery macadamia nuts.
• Flaky Sea Salt: A delicate sprinkle of flaky sea salt over the baked cookies is entirely optional but highly recommended. The salt flakes not only add a touch of elegance but also create a beautiful flavor contrast, enhancing the deep richness of the chocolate and balancing the sweetness.

Baking Your Chocolate Walnut Cookies: A Step-by-Step Guide

Follow these simple instructions to create perfect fudgy, chewy chocolate walnut cookies every time. Precision and patience, especially with chilling, are key to their success.

1. Melt Chocolate with Butter

Begin by combining the chopped dairy-free chocolate with the melted dairy-free butter in a large mixing bowl. Stir continuously until the chocolate is fully melted and the mixture achieves a smooth, glossy consistency. It’s crucial to let this chocolate-butter mixture cool down slightly before proceeding. This vital step prevents the eggs from scrambling or cooking prematurely when added in the next stage, ensuring a smooth cookie dough.

2. Incorporate Eggs, Sugars, and Vanilla

Once the chocolate-butter mixture has cooled, add the beaten eggs, white sugar, brown sugar, and vanilla extract to the bowl. Stir all these ingredients thoroughly until they are completely combined and form a homogenous mixture. The mixture should be well-blended with no streaks of unmixed sugar or egg.

3. Combine Dry Ingredients with Wet

In a separate, medium-sized bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if your flour blend doesn’t already contain it), unsweetened cocoa powder, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed, preventing pockets of leavening or salt in your cookies. Gradually add this dry flour mixture to the large bowl containing the wet ingredients. Mix well with a spatula or whisk until a smooth cookie dough forms, ensuring there are no visible lumps of flour.

4. Gently Fold in Walnuts

Once your chocolate cookie dough is smooth, it’s time to add the star crunch factor! Using a rubber spatula, gently fold the roughly chopped walnuts into the dough. Continue folding until the walnuts are evenly distributed throughout the dough, making sure not to overmix at this stage.

6. Preheat Oven and Prepare Baking Sheet

Before you begin scooping, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Parchment paper is essential for preventing sticking and ensuring easy cleanup.

7. Form Even Dough Balls

Once the cookie dough is firm and well-chilled, use a cookie scoop (approximately 2 tablespoons in size) or a large spoon to form evenly-sized dough balls. Consistency in size is important for even baking. Place the dough balls on your prepared baking sheet, ensuring they are in a single layer. Remember to leave at least 2 inches of space between each dough ball, as they will spread during baking. Depending on the size of your baking sheet, you may need to bake the cookies in a few batches to prevent overcrowding.

8. Bake to Perfection

Transfer the baking sheet to the preheated oven and bake the cookies for 15 to 16 minutes. Don’t be alarmed if they still appear soft in the center when you remove them from the oven; this is perfectly normal and desired for a fudgy texture. They will continue to set and firm up as they cool, achieving that perfect chewy consistency.

9. Cool Slightly Before Enjoying

Once baked, gently transfer the chewy chocolate cookies to a wire rack. Allow them to cool slightly on the rack for at least 10-15 minutes. This cooling period is essential as it allows the cookies to fully set and firm up, developing their optimal fudgy and chewy texture. They are absolutely delightful enjoyed warm, or you can savor them at room temperature once fully cooled.

Expert Tips for the Best Chocolate Walnut Cookies:

To ensure your chocolate walnut cookies turn out perfectly fudgy and flavorful every time, keep these expert tips in mind:

• Avoid Over-Baking for Fudgy Results: This is perhaps the most important tip for achieving that desirable fudgy texture. When you take the cookies out of the oven, they will still appear quite soft in the center. Resist the urge to bake them longer! They will continue to bake slightly from residual heat and will firm up considerably as they cool. Over-baking will lead to dry, crumbly cookies instead of chewy, fudgy ones.
• Proper Storage for Lasting Freshness: To keep your delicious cookies fresh and soft, store them in an airtight container at room temperature. They will remain wonderfully fresh for 3 to 4 days. If you want to keep them softer for longer, you can place a slice of bread in the container with them; the cookies will absorb moisture from the bread.
• Freezing Dough for Future Cravings: This recipe is fantastic for meal prepping! You can prepare the cookie dough ahead of time, wrap it securely in several layers of plastic wrap, and then freeze it for up to 2 months. When a cookie craving strikes, simply transfer the frozen dough to the refrigerator to thaw overnight. Once thawed, you can proceed with shaping it into balls and baking as usual, enjoying freshly baked cookies with minimal effort.
• Adjusting for Your Preferred Softness: If you have a strong preference for exceptionally soft cookies, you can slightly reduce the baking time by 1 to 2 minutes. Keep a close eye on them during the last few minutes of baking, and remove them when the edges are just set but the centers still look very soft.
• Room Temperature Ingredients: While this recipe calls for melted butter, ensuring your eggs are at room temperature can help them incorporate more smoothly into the batter, leading to a more consistent dough and a better final texture.

More Delightful Gluten-Free Cookies to Bake:

If you’ve fallen in love with these chocolate walnut cookies, you’ll be thrilled to discover other fantastic gluten-free cookie recipes that are just as easy and delicious. Expand your baking repertoire with these irresistible options:

• Chocolate Crinkle Cookies (Gluten-Free, Dairy-Free): Rich, chewy, and coated in powdered sugar, these holiday favorites are perfect for any festive occasion.
• Easy Snowball Cookies (Gluten-Free, Dairy-Free): Delicate, buttery, and melt-in-your-mouth, these nutty cookies are a classic for a reason.
• Chewy Molasses Cookies (Gluten-Free, Dairy-Free): Spiced to perfection with a soft, chewy texture, these are the ultimate cozy cookie.
• Oatmeal Chocolate Chip Cookies (Gluten-Free, Dairy-Free): A timeless combination of hearty oats and sweet chocolate chips, made perfectly for dietary needs.
• Gingerbread Cookies (Gluten-Free, Dairy-Free): Fragrant with warm spices and ideal for decorating, these are a holiday tradition reimagined.
• Soft, Chewy Sugar Cookies (Gluten-Free, Dairy-Free): Simple, versatile, and incredibly tender, perfect for cut-outs or enjoying plain.

Indulge in More Gluten-Free Chocolate Delights:

For those who can’t get enough of chocolate, here are even more gluten-free recipes to satisfy your cravings, ranging from crunchy granola to decadent crisps:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. Your feedback is always appreciated and helps others discover these wonderful recipes. Be sure to explore my entire Recipe Index for all the delicious recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Don’t miss out on fresh recipes—sign up for my Email List to get them delivered straight to your inbox each week!

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Chocolate Walnut Cookies (Gluten-Free, Dairy-Free)

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5 from 1 review

• 
  
  Author:
  
  Felicia Lim
• 
  
  Total Time:
  
  1 hour 30 minutes
• 
  
  Yield:
  
  16 cookies
• 
  
  Diet:
  
  Gluten Free

Print Recipe

Description

These chewy chocolate walnut cookies are the epitome of fudgy perfection, loaded with crunchy walnuts for an amazing textural contrast. They are the ideal accompaniment to a cup of tea for a sweet breakfast, a satisfying afternoon snack, or a delightful light dessert! What makes them even better is that they are entirely gluten-free and dairy-free, making them accessible and enjoyable for everyone. Don’t hesitate—bake a batch (or two!) of these incredible cookies today!

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Ingredients

Units

Scale

• 1 1/2 cups chopped dairy-free chocolate
• 1/2 cup unsalted dairy-free butter, melted
• 2 large eggs, beaten
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 3/4 cup gluten-free measure-for-measure flour blend (such as Bob’s Red Mill 1-to-1)
• 1/4 teaspoon xanthan gum (omit if your chosen gluten-free flour blend already includes it)
• 1/4 cup natural unsweetened cocoa powder
• 1/2 teaspoon gluten-free baking powder
• 1/2 teaspoon salt
• 3/4 cup chopped unsalted walnuts
• 1/2 teaspoon flaky sea salt, for garnishing (optional, but highly recommended)

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Instructions

1. Melt Chocolate with Butter: In a large mixing bowl, combine the chopped dairy-free chocolate with the melted dairy-free butter. Stir vigorously until the chocolate is fully melted and the mixture is completely smooth and uniform. Set this mixture aside and allow it to cool slightly; this step is crucial to prevent the eggs from cooking when they are incorporated into the mixture.
2. Add Eggs, Sugar & Vanilla: To the cooled chocolate-butter mixture, add the beaten eggs, granulated white sugar, packed brown sugar, and pure vanilla extract. Stir all these ingredients thoroughly until they are well combined and the mixture is smooth and glossy.
3. Add Dry Ingredients: In a separate, medium bowl, whisk together the gluten-free measure-for-measure flour blend, xanthan gum (if your particular blend does not already contain it), natural unsweetened cocoa powder, gluten-free baking powder, and salt. Whisk these dry ingredients very well to ensure they are evenly distributed. Gradually add this prepared flour mixture to the large bowl containing the wet ingredients. Using a spatula or whisk, mix until the cookie dough is smooth and uniform, ensuring there are no remaining lumps of dry flour. Be careful not to overmix.
4. Fold in Walnuts: With a rubber spatula, gently fold the roughly chopped walnuts into the cookie dough. Continue folding until the walnuts are evenly distributed throughout the dough, ensuring every bite will have a delightful crunch.
5. Chill Dough: Cover the bowl of cookie dough tightly with plastic wrap and place it in the refrigerator. Chill the dough for a minimum of 1 hour, or ideally, overnight, until it has become firm. This chilling process is absolutely essential as it helps the cookies hold their shape beautifully during baking and prevents them from spreading too much.
6. Preheat and Line: Preheat your oven to 350°F (175°C). Prepare a large baking sheet by lining it with parchment paper.
7. Form Dough Balls: Once the dough is firm and thoroughly chilled, use a cookie scoop (approximately 2 tablespoons of dough per ball) or a large spoon to form uniformly sized dough balls. Arrange these dough balls on the parchment-lined cookie sheet in a single layer. Crucially, leave at least 2 inches of space between each ball, as the dough will spread as it bakes. Depending on the size of your baking sheet, you may need to bake the cookies in multiple batches to avoid overcrowding.
8. Bake: Place the baking sheet with the cookie dough balls into the preheated oven. Bake for 15 to 16 minutes. It is important to note that the cookies will still appear soft in the center when you remove them from the oven. Do not overbake! They will continue to firm up and achieve their perfect fudgy, chewy texture as they cool completely.
9. Cool Slightly Before Enjoying: Carefully transfer the freshly baked chocolate walnut cookies to a wire rack. Allow them to cool slightly on the rack for at least 10-15 minutes to allow them to set and firm up properly. Once slightly cooled, they are ready to be enjoyed warm, or you can let them cool completely to room temperature.

Notes

Chocolate: For these dairy-free cookies, I used dairy-free chocolate. If you are not lactose-intolerant, regular good-quality chocolate with 60-70% cocoa content works beautifully. For a more profound chocolate flavor, consider adding 1 teaspoon of instant coffee powder or espresso powder to the dough – it really makes the chocolate notes pop!

Butter: To keep this recipe dairy-free, I opted for unsalted dairy-free butter. If dairy is not an issue, feel free to use regular unsalted butter instead.

Eggs: Eggs are crucial for binding ingredients and creating that signature fudgy texture, so make sure to include them.

Sugar: This recipe uses a mix of white and brown sugar. For a zero-glycemic index option that won’t spike blood sugar, granulated monkfruit sweetener can be used as a 1:1 substitute for both sugars.

Vanilla Extract: Vanilla extract is added for an extra layer of delicious flavor, which perfectly complements the chocolate.

Gluten-Free Flour: I recommend a high-quality gluten-free measure-for-measure flour blend that’s a 1:1 substitute for regular flour and primarily consists of lighter flours/starches (like rice, tapioca, corn, or potato starch). Avoid blends with heavier flours such as garbanzo bean flour.

Xanthan Gum: Xanthan gum replaces gluten, helping to bind the ingredients. If your gluten-free flour blend doesn’t already contain it, make sure to add it.

Cocoa Powder: Use natural unsweetened cocoa powder since we’re adding sugar to control the sweetness.

Baking Powder: As the only leavening agent, baking powder is vital. If you’re Celiac or gluten-intolerant, ensure you use gluten-free baking powder.

Walnuts: Roughly chop the walnuts for a noticeable crunch. You can also substitute with other unsalted nuts like almonds, cashews, peanuts, pistachio nuts, or macadamia nuts.

Flaky Sea Salt: A light sprinkle of flaky sea salt beautifully contrasts and enhances the rich chocolate flavor.

Cookies will Firm as They Chill: Avoid over-baking. Cookies will be soft when removed from the oven but will harden to a perfect chewy texture as they cool.

Storing: Keep the cookies fresh in an airtight container at room temperature for 3-4 days.

Freezing: Cookie dough can be prepared in advance, wrapped in plastic wrap, and frozen for up to 2 months. Thaw overnight in the refrigerator before shaping and baking.

• 
  
  Prep Time:
  
  15 mins
• 
  
  Chilling Time:
  
  1 hour
• 
  
  Cook Time:
  
  15 mins
• 
  
  Category:
  
  Cookies
• 
  
  Method:
  
  Baking
• 
  
  Cuisine:
  
  American