These Chocolate Chip Walnut Cookies are loaded with rich chocolate chips and crunchy toasted walnuts. They’re an easy to make, sugar-free, gluten-free and low carb sweet treat your whole family will love.

Jump to:

• ❤️ Why You'll Love This Chocolate Chip Cookies Recipe
• 🛒 Ingredients for Gluten-Free Chocolate Chip Cookies
• 🔪 How to Make Chocolate Chip Walnut Cookies
• 💡 Tips
• ☑️ Storage Instructions
• 🔄 Substitutions and Additions
• What are the common mistakes when baking low carb cookies?
• What flour is best for low carb baking?
• What is the best substitute for sugar in chocolate chip cookies?
• What are common gluten-free cookie mistakes?
• 🍽️ More Healthy Desserts

❤️ Why You'll Love This Chocolate Chip Cookies Recipe

• Rich chocolate chips
• Crunchy toasted walnuts
• Baked into delicious chocolate chip cookies
• Easy to make
• Gluten-free, sugar-free and low carb
• Kid friendly 

If you're trying to eat healthy, but still crave classic desserts like chocolate chip cookies, you're going to love this recipe! Not only are they good for you, but they have perfect texture and that familiar flavor you crave.

I added in some chopped walnuts, that I toasted beforehand, to give them even more flavor. There's such a great contrast of textures in these cookies that makes them really so good.

They're so quick and easy to make, you can whip up a batch in under 30 minutes and you don't even have to chill the dough before baking them. I hope you give them a try, they really are pretty amazing!

🛒 Ingredients for Gluten-Free Chocolate Chip Cookies

• Super fine almond flour
• Sugar free semi-sweet chips
• Monk fruit/allulose
• Brown monk fruit/allulose
• Butter
• Walnuts
• Oat fiber
• Egg
• Vanilla extract
• Baking soda
• Salt
• Xanthan gum
• Ground nutmeg

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Baking sheet
• Whisk
• Hand mixer
• Parchment paper
• Cookie scoop

🔪 How to Make Chocolate Chip Walnut Cookies

Preheat oven to 325°F. Chop your walnuts into small pieces, then toast for a few minutes in a skillet over low heat.  Set aside to cool while you mix up the dough.

In a mixing bowl, add in the almond flour, oat fiber, baking soda, xanthan gum, nutmeg and salt.

Whisk to combine, then set aside.

In a separate bowl, add in the butter and both sweeteners. Using a hand mixer, cream them together until combined and fluffy.

Add in the egg and vanilla extract, then continue mixing.

Pour in the dry ingredients and mix just until combined.

Add in the cooled walnuts and chocolate chips, then fold them into the dough by hand.

Scoop the dough using a cookie scoop onto a baking sheet lined with parchment paper.

Bake for 15-17 minutes or until golden and cooked through.

Allow them to cool on the baking sheet, without moving them. 

Then transfer them to a cooling rack to cool completely before serving.

💡 Tips

• Be sure to use room temperature butter, as this will allow the sweeteners to be absorbed by the butter. Just make sure it’s not too soft where it’s almost a bit melty, otherwise the cookies will spread too quickly in the oven. If it does get too soft sitting out, just pop it back in the fridge for about 10 minutes to allow it to firm up some.
• Don’t be tempted to move the cookies off of the baking sheet, otherwise you risk them falling apart.
• Toasting the walnuts beforehand will give them more flavor, so don’t skip that step.
• Using a cookie scoop will help ensure the cookies are the same size and will bake evenly.
• Parchment paper helps them release easily from the baking sheet and prevent sticking.  A Silpat will also work just as well.

☑️ Storage Instructions

Store in an airtight container at room temperature for 3-4 days or store in the fridge for 5-6 days.

You can freeze the dough if you'd like, then thaw and bake when you're ready. I recommend rolling them into little balls first, place them on a parchment lined baking sheet and freeze them first. Then transfer them to a food storage bag and store in the freezer till you are ready.

🔄 Substitutions and Additions

• For a deeper and more molasses-like flavor, you can use all brown sweetener. The cookies may be more on the soft and chewy side, but will taste amazing.
• For a little extra warmth and spice, add in some ground cinnamon.
• If you don’t have walnuts, you can use pecans instead.  Just be sure to toast them first.
• Xanthan gum helps the cookies stay together, but if you don’t have any on hand, the recipe will still work without it, so just skip it.

What are the common mistakes when baking low carb cookies?

Using butter that is too soft or even partially melted can cause the cookies to spread too quickly.  The butter should be soft, but still a bit cool.

What flour is best for low carb baking?

Almond flour is the most common flour used. To make these cookies, I actually use a combination of almond flour and oat fiber, which helps to give them a more traditional texture.

What is the best substitute for sugar in chocolate chip cookies?

A combination of monk fruit and allulose really work best and are the healthiest for you. You can use erythritol if that's all you can find, but just know there will likely be a slight cooling effect when you eat the cookies. It's the reason I rarely use it.

What are common gluten-free cookie mistakes?

Over mixing the dough, not properly measuring the ingredients and not allowing the cookies to cool completely before eating them.

🍽️ More Healthy Desserts

• Easy Strawberry Mousse
• Chia Seed Pudding
• Easy Chocolate Mousse
• Mason Jar Ice Cream
• Berry Cheesecake Salad