Chocolate Chip & Walnut Cookies

Chocolate chip walnut cookies that are wonderfully soft inside, perfectly crispy on the outside, and delicious; once you've tried these cookies, you'll never need to make another chocolate chip cookie. Did I mention sugar free. Chocolate chip walnut cookies are effortless to prepare and incredibly tasty.

Cookies with chocolate chips and walnuts are simple to make and so delicious. Warm it up with a glass of cold nut milk and enjoy yourself with melty chocolate, nutty walnuts flavor. The cookies are the perfect nutty-sweet combo! Serve these to your loved ones, and they'll be delighted.

If you love a delicious cookie, this is the ideal cookie recipe for you! Chocolate chip walnut cookies are simple to prepare, with only a few ingredients to mix, bake, and enjoy, whether you want cookies for the kids after school or you need a quick and easy dessert to bring to a get-together. Here's my recipe for chocolate chip walnut cookies. You can also use pecans if you prefer.

Let’s talk Chocolate Chips…

• Always check the ingredient list on your chocolate chips

• Look for 72% dark chocolate or darker

• Look for no added sugar- some brands are sweetening with stevia or monk fruit. Choose these if you can find them

Chocolate Chip & Walnut Cookies

PREP TIME: 45 MIN
COOK TIME: 12 MIN
TOTAL TIME: 57 MIN

INGREDIENTS

Here’s the goodies you need to make Chocolate Chip & Walnut Cookies.

• 1 c almond flour*

• 1/4 c tiger nut flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp iodized sea salt

• 1/2 c butter* (1 stick) (room temperature)

• 1/2 c monkfruit sweetener-golden (like Lakanto)

• 1 tsp vanilla

• 1 large egg

• 1 c 72% dark chocolate chips

• 1/2 c chopped walnuts

INSTRUCTIONS

Here’s how to make Chocolate Chip & Walnut Cookies at home.

1. Put the almond flour, tiger nut flour, baking soda, baking powder, and salt into a medium bowl. Combine and sift with a whisk. Paying attention to remove any lumps in the dry ingredients

2. In the bowl of the stand mixer-cream the butter, monk fruit sweetener, and vanilla on medium for 3 minutes until creamy. Turn off and scrape sides with a spatula occasionally

3. Turn stand mixer to low and add egg, allow to mix until combined. Scrape down sides as needed.

4. With mixer on low, slowly add the dry ingredients to the bowl of the stand mixer until combined

5. Turn mixer to stir, add the chocolate chips and walnuts. Turn off when combined

6. Use spatula to give one final stir and scrape sides

7. Remove bowl from stand mixer and place in refrigerator for 30 minutes (do not skip this step)

8. Towards the last part of the 30 minutes- Preheat oven to 350° F and line (2) baking sheets with parchment paper

9. Remove the dough bowl from refrigerator, using a 1-inch ice cream scoop, begin scooping the dough onto the parchment paper on the baking sheets, leave in a round shape. Do not overfill the scoop for more consistent sized cookies. If only baking one tray at a time, return dough bowl to refrigerator and scoop right before baking

10. Bake for 11-12 minutes, until the dough has flattened from the ball shape into a cookie shape and outside edge begins to slightly darken

11. Remove from oven and allow to cool completely before moving. Will not retain shape if you do not allow to cool.

Here’s the Recipe…

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Chocolate Chip & Walnut Cookies

Yield: 24 cookies

Author: Lectin Free Wife

Prep time: 45 MinCook time: 12 MinTotal time: 57 Min

Ingredients

• 1 c almond flour*
• 1/4 c tiger nut flour
• 1/2 tsp baking soda 
• 1/4 tsp baking powder
• 1/2 tsp iodized sea salt
• 1/2 c butter*  (1 stick) (room temperature)
• 1/2 c monkfruit sweetener-golden (like Lakanto)
• 1 tsp vanilla
• 1 large egg
• 1 c 72% dark chocolate chips
• 1/2 c chopped walnuts

Instructions

1. Put the almond flour, tiger nut flour, baking soda, baking powder, and salt into a medium bowl.  Combine and sift with a whisk. Paying attention to remove any lumps in the dry ingredients
2. In the bowl of the stand mixer-cream the butter, monk fruit sweetener, and vanilla on medium for 3 minutes until creamy. Turn off and scrape sides with a spatula occasionally 
3. Turn stand mixer to low and add egg, allow to mix until combined. Scrape down sides as needed.
4. With mixer on low, slowly add the dry ingredients to the bowl of the stand mixer until combined
5. Turn mixer to stir, add the chocolate chips and walnuts.  Turn off when combined
6. Use spatula to give one final stir and scrape sides
7. Remove bowl from stand mixer and place in refrigerator for 30 minutes (do not skip this step)
8. Towards the last part of the 30 minutes- Preheat oven to 350° F and line (2) baking sheets with parchment paper 
9. Remove the dough bowl from refrigerator, using a 1-inch ice cream scoop, begin scooping the dough onto the parchment paper on the baking sheets, leave in a round shape. Do not overfill the scoop for more consistent sized cookies. If only baking one tray at a time, return dough bowl to refrigerator and scoop right before baking
10. Bake for 11-12 minutes, until the dough has flattened from the ball shape into a cookie shape and outside edge begins to slightly darken
11. Remove from oven and allow to cool completely before moving. Will not retain shape if you do not allow to cool. 

Notes:

*Use only blanched almond flour

*Use compliant butter