We were out in Tofino last year just around this time of year. What a glorious trip that was. I hadn’t been to Tofino before and hadn’t been over to the island in a long time. We tried many restaurants and enjoyed our time their immensely. I have many memories but one of the best was of these Gluten Free Chocolate Walnut Cookies. Yes, a cookie!! I had it at Sobo. It was extremely memorable. Their cookie had pecans in it but we had walnuts on hand here and I might have even improved on their cookie, these are out of this world good.
This cookie hands down is one of the best things ever!! They are chewy, crispy, crunchy and full of wonderful chocolate flavor! I just love everything about this cookie. Amber made these cookies for me and she made them nice and big. I helped with the recipe development but she then took over.
This is a pretty gorgeous cookie. Amber strikes again in the kitchen with a winning result!! These are easy to make, take only a few ingredients and turn out drool-worthy!! The bonus too is that they are gluten free if that is essential to your health. You can now indulge in the best cookie ever!!
This is one of those cookies that is even better with a cold glass of milk. You know the kind that go hand in hand!! Big on the chocolate and so quenching with the milk. I can’t say enough about these cookies. They only make 12 large cookies so go on, make them, I guarantee you will be making more!!
Gluten Free Chocolate Walnut Cookies
Ingredients
- 1 1/2 cups walnut pieces chopped only slightly
- 2/3 cup cocoa
- 3 cups powdered or confectioners’ sugar
- large pinch salt
- 4 egg whites room temperature
- 1 Tbsp. vanilla extract
Instructions
- Preheat oven to 350F with oven racks in the upper and lower parts of the oven. Line two baking sheets with parchment paper and set aside.
- Spread the walnuts out on one sheet and bake until fragrant for 10-12 min.
- In a large bowl whisk together the dry ingredients and then add the nuts. Add the eggs and the vanilla and fold to combine, do not overwork. Spoon the batter onto the cookie sheets, 6 per sheet. Bake for 8 min. and then trade places and move the sheets from top to bottom and spin them from front to back. Continue baking for 10-12 min. or until the tops are cracked and the cookies are slightly firm to touch. Do not let them burn. Cool on the cookie sheet and then slide them, including the parchment, onto a cooling rack to further cool. Stores well for 1 week in an airtight container.
Nutrition
Recipe adapted from Saving Room for Dessert
Comments & Reviews
Chris says
My favorite (extra special) bakery makes these, and I bought them before I had any dairy restrictions. I had to try to make them myself (to save a little money). They turned out wonderful! I love GF dairy free recipes that wouldn’t be better if you made them any other way, and these fit the bill. My sons who can have all the gluten and dairy they want love these cookies too! Thank you for the recipe!
Tara Noland says
So glad you loved them as much as we do. Now I have to make them again!!
Gillian says
Have you ever added dried cherries to this recipe? I’m going to make this tonight and wondered how it might end up with the cherries.
Tara Noland says
I think the dried cherries would work in this recipe but I have not tried it.
Kitch says
Why are they do runny?
Tara Noland says
Can you explain more?
Jill says
Just made a batch and they look picture perfect! Hope my will power keeps me away from them until after dinner. BTW, I used convection to bake them so no need to mess around with the pans while they’re cooking.
Tara Noland says
Good to know on the convection oven, thanks for sharing Jill!
Jay says
Just wondering why 3 cups of confectioners sugar ? It just sounds like a lot of sugar.
Tara Noland says
Not sure if you have worked with confectioners sugar before but you need quite a bit as when it is in contact with liquid the volume disappears quickly. In Canada we call this icing sugar.
zoecat says
three cups sugar is too much, I would cut down to half.
Toni | Boulder Locavore says
These cookies look absolutely amazing! I love that these are gluten-free! I can’t wait to try!!
Elizabeth Lampman says
I am always looking for new gluten free recipes to try. I will have to give this a try this weekend. I know they will be a big hit.
Chelley @ A is For Adelaide says
These sound so good!!! My nephews are GF- they will love these!
Shauna says
Those cookies look sooo delicious, I can’t believe they are gluten-free! They would definitely not survive long in my house.
Janis @MommyBlogExpert says
Those chocolate cookies look so good. Hard to believe they are gluten free, I MUST try your recipe. Thanks for sharing it.
Reesa Lewandowski says
Oh I need to make these for my 2 best friends who have celiac. These look AH-MAZING!
Kristi says
Yum. My Mom makes a cookie sort of like that and she sprinkles powdered sugar on them.
Jill says
Gosh! I know what I’m doing tomorrow! I’ll have to make them late in the day though so that Randy can have some too!!!
Jeni Hawkins says
These look super delicious! I never really consider walnuts in cookies when I am baking but I will now.
Amy Desrosiers says
I have often made this recipe sans the nuts. I love how fudgey the cookies come together.
Jeanette says
Those look amazing! I would never guess those are gluten-free. I would gobble those up quicker then you could take them out of the oven.
Melissa says
I never realized you have to prebake the walnuts before putting them in a cookie. Those cookies look so good almost like brownies which I love with walnuts. I will keep this recipe for my kids and especially if I have friends with gluten free needs.