Are you ready to indulge in a decadent treat that’s both gluten-free and utterly delicious? These Gluten Free Walnut Brownie Cookies are the perfect blend of rich chocolate flavor and crunchy walnuts, offering a delightful twist on traditional brownies. With just 25 minutes from start to finish, you’ll be savoring these irresistible cookies in no time! Whether you're hosting a gathering or simply treating yourself, these cookies are sure to impress. Dive into the recipe and discover how easy it is to create a batch of these mouthwatering delights!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together almond flour, cocoa powder, salt, and baking soda until thoroughly combined and no lumps remain.
- In a separate bowl, cream together granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla extract until smooth and well incorporated.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until a thick, uniform batter forms.
- Carefully fold in the chopped walnuts, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie portion with the back of a spoon or your fingertips to create a slight disk shape.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set and the centers look slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Measure Accurately: For the best texture, make sure to measure your almond flour and cocoa powder accurately. Spoon the flour into the measuring cup and level it off for precision.
- Room Temperature Ingredients: Ensure your eggs and melted coconut oil are at room temperature. This helps them blend more smoothly into the batter, resulting in a better cookie texture.
- Customize Your Nuts: If you’re not a fan of walnuts, feel free to substitute them with pecans or even dark chocolate chips for a different flavor profile!
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to denser cookies, so a gentle fold is key.
- Watch the Bake Time: Keep an eye on your cookies as they bake. The centers should look slightly soft when you take them out; they will continue to firm up as they cool.
- Storage Tips: To keep your cookies fresh, store them in an airtight container. You can also freeze them for longer storage—just thaw before enjoying!
- Experiment with Flavors: Add a pinch of espresso powder to enhance the chocolate flavor or a sprinkle of sea salt on top before baking for an added gourmet touch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 30mg
