Gluten-Free Chocolate Chip Walnut Cookies
These are some of the best chocolate chip cookies I've made in a while, and you won't even notice they're gluten-free. I love how light they are, and their perfect combination of chewy to crispy. Since the batter is refined-sugar free, the cookies are not too sweet, and the walnuts provide a great balance, flavor, texture. Give these guys a try! You and your guests won't be disappointed.
Prep time: 10 minutes
Bake time: 12-20 minutes (depending on oven)
Yield: 12 cookies
1-2/3 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1/2 tsp aluminum free baking soda
1 tsp corn starch
1/4 tsp sea salt
1/4 cup unsalted butter, softened
3/4 cup coconut sugar
2 tsp vanilla extract
1 egg, beaten
4 ounces Scharffen Berger bittersweet baking chocolate, chopped into pieces
1/4 cup chopped walnuts
1. Preheat oven to 350 degrees. Grease a large cookie sheet with butter or coconut oil.
2. Stir together baking flour, baking soda, corn starch and sea salt; set aside.
3. In a large bowl or mixer, stir together the butter (softened, not melted), coconut sugar, vanilla and egg. Slowly add in flour mixture and combine thoroughly. Fold in chocolate pieces and walnuts.
4. Roll dough into 12 balls and place them about 2” apart on baking sheet. Bake for 12-20 minutes on center rack of oven, or until the tops of the cookies are cracked and lightly browned. Remove from oven and let sit for 2-3 minutes before transferring to a cooling rack. Enjoy them warm or let cool before serving.