These Paleo chocolate chip walnut cookies are so delicious and made with really simple, pure ingredients!
Chocolate Chip Walnut Cookie Recipe
Dark chocolate? Check. Nutty goodness? Check. Ooey gooey deliciousness that takes you back to childhood cookie heaven? CHECK. These cookies are the whole package, y’all. While they may not be widely Paleo approved, I put dark chocolate and honey into the “acceptable with moderate use” category.
Chocolate Chip and Walnut Cookies Ingredients
The ingredients below are super simple! Here’s what you’ll need:
- Almond Flour/Meal – to start, you’ll need 3 cups of sifted almond flour or meal.
- Dark Chocolate Chips – 1 cup of dark chocolate chips heads into the mix to bring all of the delicious chocolatey goodness.
- Walnuts – 1 cup of roughly chopped walnuts goes into the mix too.
- Sea Salt – a ¼ teaspoon of sea salt enhances all of the other flavors in the cookies.
- Baking Soda – a ½ teaspoon of baking soda helps the cookes to rise just a tad.
- Honey – a ⅓ cup of honey adds a subtle sweetness to the cookies.
- Virgin Coconut Oil – to add some more moisture to the dough, you’ll also need 2 tablespoons of melted virgin coconut oil.
- Vanilla Extract – a ½ teaspoon of vanilla extract brings the most delicious hint of vanilla.
- Egg – 1 egg binds everything together!
How to Make Chocolate Chip Walnut Cookies
The process is super simple, so don’t be intimidated! Here’s how you’ll bring these cookies together:
- Prep – preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix together the dry ingredients – in a large bowl, thoroughly mix the dry ingredients (almond meal, salt, and baking soda) together with a fork or a whisk.
- Add the chocolate chips and walnuts – add the chocolate chips and chopped walnuts to the dry mixture and stir to incorporate evenly.
- Whisk the wet ingredients together – in a separate bowl, whisk the wet ingredients together (honey, oil, vanilla extract, and egg). Note: you may need to slightly heat the honey and oil in order to liquify them — 30 seconds in the microwave will do. Be sure to heat BEFORE you add the egg.
- Combine the wet and dry ingredients – make a crater in the center of the dry ingredients and pour in the whisked wet ingredients, then stir the wet ingredients into the dry until evenly mixed.
- Spoon out the dough – using a 1 tablespoon scoop or a spoon, spoon out balls of the dough and align them on the baking sheet.
- Press the dough – using either the palm of your hand or the back of a spoon greased with a little coconut oil, smash the balls of cookie dough down. Because the cookies don’t expand much during baking, the shape you make will stick.
- Bake – bake for 10-13 minutes (or until golden brown), then let cool for at least 5 minutes before removing from the parchment paper. Note: the cookies will not come off the parchment paper very easily if they’re too warm.
- Enjoy!
Chocolate Chip Cookie Baking Time Variations
There are MANY chocolate chip cookie recipes in the world (on the internet, in books, in magazines, and passed down from generation to generation), each with its own set of instructions. Some recipes call for a higher temp and some for a lower temp — similarly, some call for longer baking times and some for shorter ones. My best advice here is to follow the recipe exactly! These cookies take 10-13 minutes in a 350°F oven.
How to Store and Freeze Walnut Chocolate Chip Cookies
Store fully baked cookies in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat from frozen, just pop the cookies in the microwave or oven until fully warmed through!
How to Freeze Chocolate Chip Cookies Dough
If you’d rather freeze the cookie dough as opposed to the baked cookies, simply prepare them fully, roll them in a “log” shape, then wrap in parchment paper to freeze. When you’re ready to bake, slice the cookies from the log, bake, and enjoy!
Chocolate Chip Cookies with Nuts FAQ
This recipe calls for walnuts, but ANY nut that you love would work great. Pecans, hazelnuts, and macadamia nuts would all be delicious here.
Refrigerate your dough for at least an hour for thicker, chewier cookies!
Egg yolks are said to make cookies extra moist and chewy. You could absolutely try replacing the egg white in this recipe for an extra yolk!
Each of these cookies contained about 135 calories, 10 grams of fat, almost 8 grams of carbohydrates, just 4.5 grams of sugar, and 4 grams of protein.
Chocolate Chip Walnut Paleo Cookies
Ingredients
- 3 cups almond flour or meal sifted
- 1 cup dark chocolate chips
- 1 cup walnuts roughly chopped
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1/3 cup honey
- 2 tablespoons virgin coconut oil melted
- ½ teaspoon vanilla extract
- 1 egg
Instructions
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper (or aluminum foil).
- In a large bowl, thoroughly mix the dry ingredients together with a fork. Includes: almond meal, salt, and baking soda.
- Add the chocolate chips and chopped walnuts to the dry mixture and stir evenly.
- In a separate bowl, whisk the wet ingredients together (honey, oil, vanilla extract, and egg).
- You may need to slightly heat the honey and oil in order to liquefy them. 30 seconds in the microwave will do. Be sure to heat BEFORE you add the egg.
- Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
- Stir the wet ingredients into the dry until evenly mixed.
- Using a 1 tablespoon scoop or a spoon, spoon out balls of the dough and align them on the baking sheet.
- Using either the palm of your hand or the back of a spoon greased with a little coconut oil, smash the balls of cookie dough down. Because the cookies don’t expand much during baking, the shape you make will stick.
- Bake for 10-13 minutes (or until golden brown), then let cool for at least 5 minutes.
- Note: the cookies will not come off the parchment paper (or aluminum foil) very easily if they’re too warm.
Nutrition
Hi there,
Please help. I’m regarded by most folk to be a decent cook BUT every time I try to make a paleo bread, or a paleo biscuit it just goes completely wrong. I have had my husband copy a recipe too and we both fail.
I tried making these biscuits and firstly after adding the wet ingredients it was too try so I added a little melted butter but still crumbly so added another egg and it then started to come together more easily but still crumbly. They just taste grainy and the money I have waisted on expensive ingredients is just unbelievable. My husband keeps saying “just give up”.
I’m sorry Dee! Paleo baking can be really tough. People use different brands for ingredients and they vary in how much liquid they absorb, their texture, consistency, and what not. I would say don’t give up though!!
Hi Cassy!
I have been making these cookies for years and my whole family loves them!! My boys love raisins so I thought I would try and adjust your recipe since it fits our lifestyle so well and make oatmeal raisin cookies. Needless to say it was a huge hit! I love your blog and I just wanted to tell you how much I appreciate all the work you put in.
Thank you, Jen Long
Thank you so much for the kind words Jen! It makes use so happy that you can take these recipes and make them your own for your whole family to enjoy. Thank you for all of your support 🙂
Made these last night SHUT THE FRONT DOOR! They were OFF THE HOOK…..I actually like them better than toll house! Even took them to work and the paleo-doubters thought they were delish! Wonderful texture and flavor. Home run, Kelly!
Oh my gosh, what an awesome compliment!! Thank you so much for trying them Lynda and spreading the love! You rock!
Does anyone have any suggestions for a Paleo chocolate chip? The ghiradelli chips have butter, milk and soy in them (I have horrific reactions to those items)…. Thank you! I cannot wait to try!
Hi Lynda! You can use the Enjoy Life brand of chocolate chips. They are dairy, nut, and soy free and gluten free.
Can someone tell me the nutrition facts such as calories, protein, carbohydrates, sodio, etc. Thanks
Hi Lorena, the nutritional information is not posted, but feel free to add it to an online calculator (like MyFitnessPal) to figure out how the cookies break down per serving.
Still don’t see the nutritional value unless I just missed it… Do you have that info
Hi Marie, the nutritional information is not posted, but feel free to add it to an online calculator (like MyFitnessPal) to figure out how the cookies break down per serving.
are they soft or crunchy?
These look amazing! I was wondering if I could use palm shortening or ghee in place of the coconut oil? Thank you!
Hi Deanna! Ghee would be a great substitute and I would think add a nice buttery flavor and texture. Please share if it does work!
These cookies are seriously good! I’ve made them 3 times now and don’t feel so bad giving my little ones a cooke for desert. Thanks!!
So glad you are enjoying them Meg!
Yum. I just made these and they’re delicious! Thank you for the recipe! <3
Thanks for trying them Hope! Glad you liked them!
Hey! I wanted to make this for a valentine’s day treat, do you think I could substitute Tigernut flour for the almond flour?
Hi! I’m starting to get into paleo and have read that coconut sugar has a lower GI compared to honey and will avoid a sugar rush, so I was just wondering if you have tried using coconut sugar on your baking recipes? Thank you very much for your great posts!!
May
I just made these cookies and found that they were impossible to make into a consistency that stuck together! I did use 2 cups of coconut flour as i ran out of almond flour, so that may have had something to do with it. I doubled the wet ingredients, except for the honey, and added a 1/4 cup of butter and some water at the end. Still no dice! I felt like I was living in the twighlight zone….the cookies that just won’t mix! I don’t think these cookies like me very much 🙁
these look amazing and it seems many know they taste great too!
I wonder if you have had any luck with using something other than egg?
I have an egg sensitivity.
thanks!
Lol. Correction: “Flour”