These chocolate chip walnut cookies have the perfect balance of softness and crunch. They have a rich walnut flavor and are easy to make. With simple steps and pantry staples, you'll have these chewy cookies ready in no time.
Walnut butter is truly the game changer in this simple cookie recipe. Like my Vegan Almond Butter Cookies, every bite is deliciously filled with chocolate chip goodness, but this time, they are swirled in one of my favorite nut butter made with walnuts. It's nutty, sweet, chocolate-rich, and absolutely delicious. Best of all, it all comes together with wholesome ingredients you can feel good about.
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Ingredients To Make Easy Chocolate Chip Walnut Cookies:
You can find everything easily at your local grocery store or online. Here's what you need. I'll leave links to some of my favorite brands.
- Walnut Butter: The star ingredient adds a rich, nutty depth to the cookies. It's what makes these walnut chocolate chip cookies so unique.
- Coconut Butter: Creates a subtle tropical sweetness while helping bind the dough.
- Vanilla Extract: It adds a delicious, rich vanilla flavor and enhances the nut flavors just like in my Pine Nut Cookies-another must-make recipe to fill up your cookie jar.
- Maple Crystals: For a caramel-like sweetness that pairs beautifully with the walnuts and chocolate. This unrefined sweetener adds a deep sweetness and is so much better for you than any other refined sugar. I use it quite often in my vegan baked goods, and a little goes a long way. You can also use coconut sugar; however, that will affect the color and flavor.
- Flours: I use gluten-free flour just like for my Vanilla Bean Cookies to make these chocolate chip walnut cookies also accessible for those following a gluten-free diet.
- Thickening and Binding Agents: I'm using cornstarch, a tad of baking soda, and fiber-rich ground flaxseeds to give these amazing chocolate chip walnut cookies that perfect structure and slight lift.
- Sea Salt: Ties the ingredients together.
- Chopped Walnuts: Adds a delightful crunch that contrasts with the chewy texture.
- Chocolate Chips and Chunks: A mix of semi-sweet chocolate chips and dark chocolate chunks ensures pools of melty chocolate in every bite. And get extra to make my amazing Chocolate Mousse Cheesecake
See the recipe card for quantities.
How To Make Them:
- Mix the Wet Ingredients: Combine coconut butter, walnut butter, vanilla extract, and water until smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, maple crystals, ground flaxseeds, cornstarch, baking soda, and sea salt and evenly distribute.
- Bring It All Together: Gradually mix the wet and dry ingredients until a dough forms. Fold in the walnuts and the chocolate.
- Prep and Bake: Scoop about 1-tablespoons of chocolate chip walnut cookie dough. Drop balls of dough on a prepared baking sheet and slightly flatten them. Leave enough space between the cookie dough balls. Bake in a preheated oven until the edges are golden brown.
- Cool and Serve: Let the cookies cool for a few minutes before transferring to a cooling rack to further cool completely. Enjoy!
Top Tips:
- Room temperature ingredients: It ensures even mixing and a smooth dough.
- For a Chewier Texture: Slightly underbake them and let them finish setting as they cool.
Variations And Substitutions:
I really encourage you to try this original recipe first. But if you want to switch it up or don't have something on hand, here are a few suggestions you can use instead.
- Substitute Walnut Butter: Use almond butter or peanut butter like in my Peanut Butter Marshmallow Cookies if you don't have walnut butter. Just know that this will completely alter the taste of this walnut cookie recipe.
- Add-Ins: Swap walnuts for pecans or hazelnuts, or toss in dried cranberries for a fruity twist.
- Flour Options: Use oat flour or a mix of gluten-free and oat flour, like in my Gluten-Free Vanilla Muffins, for a softer texture.
Storage:
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze them in a freezer-safe container or plastic bags for up to 3 months.
Equipment Needed:
- Mixing Bowls: Large bowl and separate bowl for mixing.
- Cookie Sheet and Parchment Paper: For easy baking.
- Cookie Scoop: To measure out perfect-sized chocolate walnut cookies.
- Whisk: To fluff up and combine the dry ingredients.
- Wooden Spoon: To combine the wet ingredients.
- Wire Rack: You will need a wire rack to cool these cookies on.
Recipe FAQs:
Avoid overbaking and slightly underbake them for that perfect, soft center. Allow them to further set as they cool (as per my Top Tips).
Yes, but it is less healthy and may alter the depth of flavor. Dark brown sugar is a closer substitute instead of white granulated sugar.
More Amazing Vegan Cookies To Try Next:
Looking for other healthy vegan cookie recipes like these chocolate chip walnut cookies? Try these:
I'm a huge fan of these chewy chocolate chip walnut cookies, and I hope you'll love them as much as we do!
If you try this Chocolate Chip Walnut Cookies recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Chocolate Chip Walnut Cookies (Made With Walnut Butter!)
Equipment
- 1 Mixer optional
Ingredients
Wet Ingredients:
- ¼ cup coconut butter
- ⅔ cup walnut butter
- 2 teaspoon vanilla extract
- 6 tablespoon water
Dry Ingredients:
- 1 ¼ cup maple crystals or coconut sugar
- 1 cup gluten-free flour
- 2 tsps baking soda
- 2 tablespoon ground flaxseed
- 2 tablespoon cornstarch
- ¼ teaspoon sea salt
- ⅓ cup chopped walnuts
- ¼ cup mini chocolate chips
- ⅓ cup mega chocolate chunks or cut up chocolate bar
Instructions
Preheat the Oven:
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients:
- In a large bowl, combine coconut butter, walnut butter, vanilla extract, and water. Stir until smooth and creamy.
Combine Dry Ingredients:
- In a separate bowl, whisk together the maple crystals, gluten-free flour, cinnamon, baking soda, ground flaxseed, cornstarch, and sea salt.
Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until well combined and a cookie dough forms.
Add Chocolate and Walnuts:
- Fold in the chopped walnuts, mini chocolate chips, and chocolate chunks, ensuring they're evenly distributed.
Shape the Cookies:
- Scoop the dough into tablespoon-sized portions and place them on the prepared baking sheet, leaving space between each cookie. Flatten slightly with the back of a spoon.
Bake the Cookies:
- Bake for 13-15 minutes or until the edges are golden brown.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
More Walnut Recipes To Try:
Make sure to check out some of the other walnut recipes on my website!
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