Chewy Chocolate Chip Cookies with Toasted Walnuts

Can you ever have too many chocolate chip cookie recipes? I don’t think so. If you’re a cookie lover, you should try a batch of these gluten-free walnut chocolate chip cookies right away.

These bakery-style, thick cookies feature chewy edges, soft, pillowy centers and a delightful contrast between crunchy walnuts and gooey chocolate chips. A few thoughtful ingredients — like a touch of maple syrup and cornstarch — help create extra chew and depth of flavor. They’re so good, we kept sneaking bites while photographing them.

The nutty flavor of walnuts pairs perfectly with chocolate in these cookies. If you enjoy variations, the combination of nuts and chocolate also works beautifully in other gluten-free treats such as brownies and pies.

Ingredient Notes

This recipe uses simple pantry ingredients that are usually available at most grocery stores. A few notes on key items:

• Gluten-Free Flour Blend – Use a 1-to-1 gluten-free baking blend that contains a binder like xanthan gum. Avoid single-flour replacements (for example, almond flour alone) for best texture and structure.
• Baking Soda & Baking Powder – Both agents help the cookies rise, spread properly and develop chewy edges while staying soft inside.
• Salt – Balances sweetness and amplifies flavor.
• Vegan Butter – Plant-based stick butter works well here. Coconut oil can be substituted if necessary, but avoid margarine. If you aren’t dairy-free, use unsalted butter in the same amount.
• Sugars – A blend of light brown sugar and granulated sugar yields a tender interior with chewy edges. Dark brown sugar can be used for a deeper molasses note.
• Maple Syrup – A small amount adds subtle depth without making the cookies taste like maple. Honey or corn syrup may be substituted, though the flavor will shift slightly.
• Vanilla Extract – Enhances overall sweetness and flavor complexity.
• Allergen-Free Chocolate Chips – Use dairy-free or allergen-free chips if needed. A mix of semi-sweet and darker chocolate creates a nice contrast with the sweet dough.
• Walnuts – Toasting walnuts briefly enhances their flavor, but it’s optional. Roughly chop before adding to the dough.

See the recipe card below for precise ingredient quantities.

Substitutions & Variations

• Not dairy-free? Use regular unsalted butter and standard chocolate chips.
• Switch the chocolate: Replace chips with chopped chocolate, chocolate chunks, white chocolate or candy pieces for a fun twist.
• Cookie size: This recipe yields large, bakery-style cookies roughly 4 inches wide. For smaller cookies, use a standard cookie scoop and shorten bake time by a few minutes.
• Cornstarch alternatives: If you prefer to avoid cornstarch, substitute arrowroot powder or tapioca starch to achieve a similar texture.
• Maple syrup alternative: Honey or light corn syrup can replace maple syrup if needed, but expect a slight flavor change.

How to Make Walnut Chocolate Chip Cookies

This recipe is straightforward and doesn’t require an electric mixer. Chilling the dough is important to achieve the thick, bakery-style texture with chewy edges and soft centers.

Step 1: In a small bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, baking soda and salt. Set aside.

Step 2: In a large bowl, whisk together the melted butter, light brown sugar and granulated sugar until smooth.

Step 3: Add the eggs one at a time, whisking well after each addition.

Step 4: Stir in the vanilla extract and maple syrup and mix until incorporated.

Step 5: Fold half of the dry ingredients into the wet ingredients with a spatula, then fold in the remaining dry ingredients until nearly combined.

Step 6: Gently fold in the chocolate chips and chopped walnuts until evenly distributed in the dough.

Step 7: Cover the bowl and refrigerate the dough for at least 2 hours. Chilling firms the dough so the cookies bake up thick and bakery-style.

Step 8: When the dough is chilled, preheat the oven to 350 °F (177 °C). Scoop dough into 1/4-cup portions for large cookies and place on parchment-lined baking sheets about 3 inches apart. Bake until the edges are just set, about 15 minutes. For firmer, crisper cookies, add 2–3 more minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Storage

Store cooled cookies in an airtight container at room temperature for up to four days.

For longer storage, freeze completely cooled cookies in a freezer-safe bag or container for up to two months. Thaw at room temperature before serving.

More favorite cookie recipes to consider:

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