Gluten free vegan chocolate chip walnut cookies. Chewy, chocolatey and filled with crunchy walnuts. Just like grandma used to make them!
I have very fond memories of visiting my grandma Lastufka when I was little. She and my grandpa lived in Sacramento, California and had an enormous front yard {at least it seemed that way to us kids}. She always greeted us with a giant hug and kiss. She also had orange jello and freshly baked chocolate chip cookie waiting for us, no matter what. Sometimes the cookies would have walnuts in them. That was my favorite.
Still to this day, when I eat a chocolate chip cookie with walnuts, I think of my grandma. She passed away from cancer when I was young. She was an amazing cook, incredible baker and the most lovable grandma. Really, she was. She always had a smile on her face and I’m pretty sure she was always in the kitchen. I like to think that I got my love of baking from my grandma and my mom. The generational baking gene.
I made these gluten free vegan chocolate chip walnut cookies in memory of the best grandma around. They are chewy, chocolatey and full of crunchy walnuts. My favorite is to enjoy them right out of the oven, when they are almost too hot to enjoy. The chocolate is still melty and the walnuts are nice and toasted. The cookie dough is pretty fantastic too. It’s hard to resist eating the whole bowl!
- 2 1/4 cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup brown sugar
- 1/2 cup cane sugar
- 1/2 cup refined coconut oil, softened*
- 3 tablespoons unsweetened almond milk, room temperature
- 3 tablespoons pure maple syrup, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup dairy free chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In large bowl of standing mixer, cream together brown sugar, sugar and coconut oil, 1-2 minutes.
- Add coconut milk, maple syrup, and vanilla. Mix until blended. Add flour mixture and beat 1-2 minutes, until combined. Stir in chocolate chips and walnuts.
- Roll 2-tablespoon size scoops of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers.
- Bake cookies for 10-12 minutes. Cookies with be golden brown on edges and soft to the touch.
- Place cookies on cooling rack to cool completely. Store in air-tight container.
Yum! These look soft and delicious! Do you recommend any particular pre-made gluten free mix for a lazy baker like me so I don’t have to make the mix? Thank you!
Bob’s Red Mill 1-to-1 Gluten Free Flour Mix is a great one to use!
These look great, and I want to make them, but do we need to use the maple syrup? I feel that is so much sugar, and I wanted to reduce some of the sugar. thanks! 🙂
I have not made them without the maple syrup so I can’t guarantee it won’t change the texture.
Would coconut milk work in place of almond milk?