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
Love these cookies and they turned out perfectly
Wahoo! So glad to hear that. Thanks for sharing, Patricia!
By the way I subbed the honey for maple syrup and they were excellent
Good to know!! Thank you!
Perfect base recipe for nut flour! I made these with walnut meal and allulose sugar substitute and they were perfect. Moist, flavorful and just sweet enough to satisfy my sugar crave.
So glad you loved them, Gail!
Do you have the break down on calorie, fat, carbs, protein (macros)?
My Mom and I made these substituting carob chips for the chocolate chips (I’m allergic to chocolate) and pecans for the walnuts. They turned out very tasty. We made another batch today with the chocolate chips and plan on making them again for a couple of upcoming events. We both really enjoyed the toasted nut flavor that comes out.
Omg. Best paleo cookies ever! Texture is like a regular cookie and they don’t fall apart or Bend when you pick them up! I have substituted pecans when I ran out of walnuts and they are just as good!! This is my go-to paleo chocolate chip.
Just took the cookies out of the oven (5 min ago). Delicious!! My husband does not eat egg yokes so I used two egg whites instead, he is going to love them. Thank you for posting this great healthy recipe, I know it will be a recipe I make often.
Can coconut flour be substituted for almond flour? If not, would any other Paleo flour work?
Coconut flour requires far more liquid than almond flour so it would not work here. You could try another flour like almond flour to make these work!
CAN I substitute coconut sugar for honey? Don’t have honey in my pantry today so need to know if it’s ok. Also can I substitute ghee for a more buttery flavor?
Ghee is a good sub but not the coconut sugar – the dry/wet mixture ratio would be off.
Absolutely the most amazing paleo cookies I have every had!! They are winners at every party I bring them too!!
I’m so glad you liked them, Sarah!
Have to admit, after reading the comments, I was worried to make these. But it worked out well! I used only one 16oz bag of Bob’s Red Mill Almond Meal/Flour. That’s 2 cups, recipe calls for 3. Then I sifted the 2 cups and it turned into over 5 cups. All other ingredient amounts I used exactly as listed in the recipe except I didn’t have enough honey, so I made up the difference with maple syrup. I did have to work the dough well with a fork, mashing it all together to incorporate the liquids. I can see how it’s REALLY important that you use very liquid honey (I warmed mine up). I also beat the egg before I added it to the honey and coconut oil. My question to the author if still following, is did you mean 3 cups of flour, that you then sift (turning into 5+ cups)? Or 3 cups of flour that has already been sifted? I know a lot of people complained of dryness and not enough liquids for the dry ingredients (and I only used 2 cups of unsifted flour, that I then sifted), so I’m wondering if there is some confusion on exactly how much almond meal to use — straight out of the bag or sifted.
Hi Kim! I’ve always made these measuring straight out of the bag, not sifted.
Yummy – easy & turned out well. The real test will be if the grandkids like them – I’ll find out tomorrow!
I tried the recipe as written- with the almond flour!! To die for!!! I used the typical ice cream scoop and it was too big. Made smaller cookies. Will see if I can find a 1Tbs scoop. Thanks for this awesome recipe
Can I substitute Bob’s Red Mill gluten free 1 to 1 baking flour for the almond flour?
These do sounds so delicous. Will be giving these a go. Thanks for sharing.
Simon
Hi, can you substitute coconut flour for the almond flour?
Hi Maria, I wouldn’t suggest subbing coconut for almond flour. Coconut flour has a very different absorbency than almond flour so would change the texture of the cookies. I would suggest another nut flour such as pecan, walnut, or cashew. If you can’t have nuts maybe sunflower seed flour. Hope that helps!