Gluten Free Black Walnut Chocolate Chip Cookies

Gluten Free Black Walnut Chocolate Chip Cookies made with coconut flour

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 22 cookies
Preparation time: 10 minutes

1/4 cup butter
1 tablespoon coconut oil
1/3 cup cocoa powder
4 eggs
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon Himalayan salt
1/4 cup coconut flour
1 cup black or regular walnuts (whole)
3/4 cup dark chocolate chips

Preheat oven to 350 F.

Over very low heat, melt butter and coconut oil, stirring until melted. Remove from heat and whisk in cocoa powder. Set aside.

In a mixing bowl blend eggs, sugar, vanilla and salt. Whisk in cocoa mixture. Sift in the coconut flour and whisk until there are no lumps. Stir in chocolate chips and nuts.

On a cookie sheet greased well with palm shortening, place tablespoon-sized mounds of the dough about an inch apart.

Bake in preheated oven for approximately 14-19 minutes.

Recipe submitted by Gail, Chicago, IL

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Published on October 8, 2009

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12 Comments

Sarah S. October 6, 2014 at 9:59 am - Reply

The batter is supposed to be a thick batter, it will firm up. Otherwise yes, it will be very dry.

nicole October 5, 2014 at 6:28 pm - Reply

Something doesn’t seem right with this recipe.  The batter is liquid.  I triple checked to make sure I had all the ingredients.  So I added another 1/4 cup of coconut flour to firm it up.  Now the batter is the right consistency for cookie dough but they did not spread and were a little dry when cooked at the recommended temp and time.  Next time maybe I will try adding another 1/8th of a cup of coconut flour and cutting the baking time by a couple of minutes.

Sarah October 8, 2012 at 11:35 am - Reply

It’s fine. It’s not supposed to be a dough, but a very thick “batter”.

audra October 4, 2012 at 7:03 pm - Reply

so I just made them and the dough has the consistency of cake batter.. should I add more coconut flour or is this to be expected.

Renee October 2, 2012 at 5:20 pm - Reply

Hi! Do you think it would be acceptable to use a natural sweetener like stevia to replace the sugar?

LISA December 26, 2011 at 10:17 am - Reply

EXCELLENT COOKIES!!!!! I am not a health food person at all… but I have gotten so fat I had to do something about it…recently lost 25lbs….my secret now is just lowering my carbs. I LOVE coconut flour…I made these cookies…doubled the vanilla and used Erythritol as the sweeter (same measurements as sugar)…used a TBS more that the recipe called for…….these cookies were soooooo good!!!

Sarah May 21, 2010 at 6:21 pm - Reply

The cookies are cakey, but as far as flat goes…did you flatten the batter or did you just leave it in undisturbed in a mound? The cookies will spread a bit during baking so you don’t want to flatten them.

Cally May 20, 2010 at 11:27 am - Reply

Mine turned out a bit flat and cake like. Any Ideas what I did wrong?

Teresa April 5, 2010 at 8:28 pm - Reply

I made these today with a couple more changes that I really liked. I added 1/2 tsp. of espresso powder to the cocoa. Toasted the walnuts before adding to the batter. Doubled the coconut oil, sugar and vanilla. Baked for 9 mins. to keep moist. Very decadant!

Miss Rachel February 8, 2010 at 3:43 pm - Reply

These cookies are totally amazing. I made them once, and I had to double to recipe the next time as EVERYONE wanted fourths of them! TOTALLY DELICIOUS. And soooo easy to make. I wrote down the recipe to go and make them again. Yum yum, is what I call them. Delicious!

liz January 29, 2010 at 6:41 pm - Reply

these were pretty tasty! i added 3 extra tbsp sugar and doubled the vanilla. i really like them and plan on docing in my blog. thanks for the recipe!

Miss Rachel October 8, 2009 at 4:28 pm - Reply

Those look good! I will have to try them. I am finding lots of recipes using the coconut flour I have. I loved the biscuits and I am sure I will love these cookies, they look delicious.

Gluten Free Black Walnut Chocolate Chip Cookies