Gluten-free + vegan chocolate chunk cookies with walnuts
One of our favorite quarantine comforts has been baking cookies. As someone who follows a gluten-free diet, I discovered that many familiar treats don’t quite taste the same without gluten. That can be a good thing for everyday eating, but sometimes you want a truly satisfying, delicious cookie.
After much experimenting, I finally perfected a gluten-free chocolate chunk cookie recipe that tastes just like the real thing. If you’re not gluten-free, you can swap in regular all-purpose flour and expect equally delicious results.
This version was inspired by a recipe my daughter shared with me. Her husband began baking them every week, and they quickly became a favorite. I adapted the recipe to be gluten-free and added a few twists: dark chocolate chunks, chopped walnuts, and a sprinkle of sea salt flakes for a gourmet finish.
The result? They are divine—soft, chewy, and rich with chocolate and a hint of crunchy walnut.
INGREDIENTS
1/2 cup refined coconut oil, packed (not melted). If liquid, refrigerate for 30 minutes or until firm. Using refined coconut oil helps keep a neutral flavor.
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 (or 2 cups all-purpose flour if not gluten-free)
1 cup dark chocolate chunks or dairy-free chocolate chips
1/2 to 1 cup chopped walnuts, optional
Optional: sea salt flakes for sprinkling
DIRECTIONS
Preheat the oven to 350°F (175°C).
In a bowl, mix the packed coconut oil and brown sugar with a fork until combined. Stir in the maple syrup. In a separate small bowl or measuring cup, combine the plant-based milk, vanilla, baking soda, baking powder, and salt, then add to the sugar mixture.
If your mixture is warm or soft, chill it in the refrigerator for 15–30 minutes to help the cookies keep their shape and prevent excessive spreading.
Add the flour and stir until just combined. Gently fold in the chocolate chunks and chopped walnuts if using.
Form the 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 still warm.
We packaged a few cookies into a small gift box to brighten a friend’s day. A little kindness goes a long way, and homemade cookies are a simple way to show you care.
If you make these, let me know—these have become a household favorite, and I hope you enjoy them as much as we do.
Enjoy and much love to you, friends!
