Gluten-free + vegan chocolate chunk cookies with walnuts
One of our favorite comforts during quarantine has been baking cookies. Being gluten-free, I found many of my old favorites didn’t quite taste the same, which is fine most of the time—but sometimes you just want something truly delicious. These cookies are the answer.
After experimenting, I finally perfected a gluten-free, vegan chocolate chunk cookie that doesn’t taste gluten-free at all. If you aren’t gluten-free, you can easily swap in regular flour and still get a fantastic cookie. My version adds dark chocolate chunks, chopped walnuts, and a sprinkle of sea salt flakes for a bakery-style finish.
This recipe is adapted from a one-bowl vegan cookie recipe I first spotted through my daughter Kylee. Her husband started making them weekly and we loved them, so I tweaked the method and ingredients to be gluten-free and added a few touches for extra flavor and texture.
The result is soft, slightly chewy cookies with rich chocolate bites and a satisfying crunch from the walnuts. They’re impressive, simple to make, and perfect for gifting or enjoying at home.
ORIGINAL RECIPE from Pick Up Limes
INGREDIENTS
1/2 cup refined coconut oil, packed (not melted) — refrigerate for 30 minutes if it has liquified. Using refined coconut oil keeps the flavor neutral.
2/3 cup packed light brown sugar
3 tablespoons maple syrup
6 tablespoons plant-based milk
1 tablespoon pure vanilla extract
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups gluten-free 1:1 baking flour
1 cup dark chocolate chunks (use dairy-free chocolate to keep it vegan)
1/2 to 1 cup chopped walnuts, optional
Sea salt flakes for finishing, optional
DIRECTIONS
Preheat the oven to 350°F (175°C).
In a bowl, mix the packed coconut oil and brown sugar until combined. Add the maple syrup and stir well. Mix in the plant milk, vanilla, baking soda, baking powder, and salt until smooth.
If your dough is soft from warm coconut oil, chill it in the refrigerator for 15–30 minutes. This helps the cookies hold their shape and prevents excessive spreading during baking.
Add the gluten-free flour and stir just until combined. Gently fold in the chocolate chunks and chopped walnuts, if using.
Form dough into small balls and place them about 2 inches apart on a baking sheet lined with parchment paper.
Bake for 12–15 minutes, until the edges are golden and the tops are set but still soft. Remove from the oven and sprinkle sea salt flakes on top while the cookies are warm.
We wrapped up a small gift box of these cookies for a friend to brighten their day—little acts of kindness go a long way. These cookies also freeze well, so you can keep a batch on hand for unexpected guests or a quick treat.
If you make them, let me know—these quickly became a favorite in our house and I think you’ll enjoy them too.
Enjoy and much love to you, friends!
Click here for more gluten-free recipes on the blog!
In a family that eats mostly gluten-free, dairy-free, and plant-based, we’ve tried many recipes and products. This is a roundup of some favorites we order and recommend.
