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
A+++ Simply wonderful cookies! I used half almond flour half & walnut flour because it’s what I had. I used mixed nuts instead of just walnuts also. Other than that everything was the same measurements & ingredients. They turned out phenomenal! Thanks so much for the recipe!! Nowhere to leave pix though…
Wahoo! So glad you loved them, Rebecca! Thanks so much for sharing this with us.
Hi! I’m a diabetic & I was wondering is this recipe diabetic friendly?
Hi Ebony! They still have a 1/3 cup of honey and a cup of chocolate chips (though you could get sugar-free chocolate chips). It really depends on what your body is able to handle!
These came out perfect! I only did them with walnuts, sub maple syrup for honey and did a little bit extra vanilla. Yummy.
So glad you enjoyed them, Christie! Thank you for sharing this with us!
These came out so, so dry. Maybe it is the brand of flour. Definitely didn’t seem like enough wet ingredients for 3 cups of flour, i melted the honey and coconut oil first too.
Oh no!! I’m so sorry. What brand of flour did you use?