Gluten-Free Toasted Walnut and Chocolate Chip Cookies with Coconut Flour – a delicious recipe with walnut, butter, sugar, eggs, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Spread the walnuts on a baking sheet and toast in the oven for 10 minutes, until they are fragrant and beginning to brown.
3
Remove from the oven; leave the oven on.
4
In a medium bowl, use an electric mixer to cream together the butter and sugar.
5
Add the eggs, vanilla and sea salt and beat to combine.
6
Add the cocoa powder and coconut flour and beat until no lumps remain.
7
Stir in the toasted walnuts and chocolate chips.
8
Line a baking sheet with parchment paper.
9
Drop the batter by heaping tablespoons onto the prepared baking sheet.
10
Bake in the preheated oven for 15 to 18 minutes, until the bottoms are lightly browned.
11
Set aside to cool completely before serving.
370
kcal
Calories
25
g
Fat
32
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ounces walnut pieces (1/2 cup), 2 tablespoons plus 1 teaspoon butter, at room temperature, 3 tablespoons sugar, 2 large eggs, and more.
Yes, Gluten-Free Toasted Walnut and Chocolate Chip Cookies with Coconut Flour falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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