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YumUniverse Gluten Free Walnut Chocolate Chip Cookie Recipe

Posted in Gluten Free

Gluten Free Pecan Chocolate Chip Cookies

Special thanks to the publishers of YumUniverse for allowing me to share this recipe from the book.

I love a good cookie and a healthy cookie that tastes great is even better. I didn’t have any walnuts in the house, so I chose to use pecans instead. The results were delicious. I used some soy-free chocolate chips rather than the recommended vegan chocolate chips. While making the cookies, I found that it was better to allow the cookie dough to rest before baking them.

I ended up adding more mix-ins in the second batch to create more of a hearty cookie. The cookie itself reminds me of a soft breakfast cookie as it’s not overly sweet and has that oatmeal flavor. I personally liked mine better without chocolate chips and with more fruit. Yum!

Gluten Free Walnut Chocolate Chip Cookies

Walnut Chocolate Chip Cookies Recipe
10+ Servings

Ingredients:

Dry Ingredients:

  • 1 cup oat flour
  • 1 ¼ cups almond flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon baking powder (aluminum-free)
  • ¾ cup Sucanat
  • 1 teaspoon fine-ground sea salt
  • ¼ teaspoon ground Cinnamon

Wet Ingredients:

  • ½ cup red apple, cored and diced
  • ½ cup + 2 tablespoons water
  • 7 tablespoons unrefined, virgin coconut oil (gently warmed to liquid on the stove top if solid)
  • 1 teaspoon vanilla extract

Mix-ins:

  • ¼ cup vegan, gluten-free chocolate chips or vegan, gluten-free chocolate bar chopped into chunks
  • 1 cup walnuts, roughly chopped

Directions:

  1. Preheat oven to 350°F and line a baking sheet or two with unbleached parchment paper. (If you don’t have two baking sheets, bake in batches.)
  2. In a large bowl, sift together dry ingredients and dump in any Sucanat that didn’t make it through the sifter.
  3. In a separate bowl, stir together wet ingredients and then transfer into the dry ingredients bowl and fold the mixture in. Add mix-ins.
  4. Scoop or roll out 1″ balls and place about 3″ apart on baking sheet.
  5. Bake for 10–15 minutes and cool on a baking rack.

Notes from Heather Crosby:

  • Using unbleached parchment paper, roll the dough into a log and freeze in an airtight glass container. Thaw, slice, and bake a cookie or two as you need them.
  • Try equal amounts of pecans or almonds instead of walnuts. Fold in ¼ cup dried cherries or ¼ cup toasted coconut for extra yum-factor.
  • Want to skip the oil? Use 1 whole apple instead of ½ and omit the coconut oil. The texture will be drier, but the cookies will still be very yummy.

 

YumUniverse Gluten Free Walnut Chocolate Chip Cookie Recipe
 
Recipe for a delicious gluten free, soy free, dairy free cookie. It's great for a dessert or even a breakfast cookie.
Author:
Recipe type: Dessert
Serves: 10+ servings
Ingredients
  • Dry Ingredients:
  • 1 cup oat flour
  • 1 ¼ cups almond flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon baking powder (aluminum-free)
  • ¾ cup Sucanat
  • 1 teaspoon fine-ground sea salt
  • ¼ teaspoon ground Cinnamon
  • Wet Ingredients:
  • ½ cup red apple, cored and diced
  • ½ cup + 2 tablespoons water
  • 7 tablespoons unrefined, virgin coconut oil (gently warmed to liquid on the stove top if solid)
  • 1 teaspoon vanilla extract
  • Mix-ins:
  • ¼ cup vegan, gluten-free chocolate chips or vegan, gluten-free chocolate bar chopped into chunks
  • 1 cup walnuts, roughly chopped
Instructions
  1. Preheat oven to 350°F and line a baking sheet or two with unbleached parchment paper. (If you don’t have two baking sheets, bake in batches.)
  2. In a large bowl, sift together dry ingredients and dump in any Sucanat that didn’t make it through the sifter.
  3. In a separate bowl, stir together wet ingredients and then transfer into the dry ingredients bowl and fold the mixture in. Add mix-ins.
  4. Scoop or roll out 1″ balls and place about 3″ apart on baking sheet.
  5. Bake for 10–15 minutes and cool on a baking rack.
Notes
Using unbleached parchment paper, roll the dough into a log and freeze in an airtight glass container. Thaw, slice, and bake a cookie or two as you need them.
Try equal amounts of pecans or almonds instead of walnuts. Fold in ¼ cup dried cherries or ¼ cup toasted coconut for extra yum-factor.
Want to skip the oil? Use 1 whole apple instead of ½ and omit the coconut oil. The texture will be drier, but the cookies will still be very yummy.

 

 

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