When the craving for something sweet strikes, nothing quite hits the spot like a warm, gooey cookie. As I stood in my kitchen with a stash of cocoa powder and some walnuts just waiting to be transformed, inspiration struck. I decided to craft a batch of Flourless Chocolate-Walnut Cookies that would not only satisfy my chocolate cravings but also cater to my gluten-free friends.
With rich dark chocolate melting into a chewy texture, and the delightful crunch of walnuts sprinkled throughout, these cookies are a true chocolate lover’s dream. A sprinkle of flaky sea salt elevates the flavors to perfection, creating a treat that’s sure to impress at gatherings or simply brighten your weeknight dessert routine.
So, if you’re ready to ditch the fast-food desserts and dive into an indulgent yet easy homemade delight, let’s get baking!
Why Choose Flourless Chocolate-Walnut Cookies?
Indulgence Factor: These cookies offer a rich chocolate experience that satisfies your sweet tooth without the guilt.
Gluten-Free Delight: All ingredients cater to gluten-free diets, making them perfect for everyone.
Quick to Make: No need for complicated steps—these cookies come together in no time!
Flexible Flavor: Want to switch it up? Try adding unique flavor extracts or different nuts for a personal touch.
Crowd-Pleaser: With their irresistible texture and taste, they’re sure to be a hit at any gathering.
Flourless Chocolate-Walnut Cookies Ingredients
Get ready to create a deliciously chewy treat!
For the Batter
- Dutch-Processed Cocoa Powder – Provides a rich chocolate flavor and deep color; use unsweetened cocoa powder if necessary.
- Confectioners’ Sugar – Acts as a sweetener and helps achieve that chewy texture; granulated sugar can be used with slight texture changes.
- Kosher Salt – Enhances flavor and balances sweetness; regular salt can be substituted with adjusted measurements.
- Large Eggs (at room temperature) – Binds the ingredients and helps cookies rise; for a vegan option, use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg).
- Pure Vanilla Extract – Adds depth of flavor; consider almond extract for a different profile.
For the Mix-Ins
- Toasted Walnuts (chopped) – Adds a delightful crunch and nuttiness; substitute with pecans or omit for a nut-free version.
- Bittersweet or Dark Chocolate Chips – Enhance the chocolate richness; use semi-sweet or milk chocolate for a sweeter bite.
For the Finishing Touch
- Flaky Sea Salt – For sprinkling on top before baking, providing a delightful contrast of flavors in your Flourless Chocolate-Walnut Cookies.
How to Make Flourless Chocolate-Walnut Cookies
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Preheat the oven: Begin by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper to prevent sticking and to make cleanup a breeze.
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Combine dry ingredients: In a mixing bowl, whisk together the Dutch-processed cocoa powder, confectioners’ sugar, and kosher salt. This step sets the foundation for the rich, chocolatey flavor of your cookies.
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Mix wet ingredients: In a separate bowl, beat the large eggs along with pure vanilla extract until they are well blended. This combination will help bind the cookie dough and provide a beautiful depth of flavor.
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Integrate mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until fully combined, then fold in the chopped toasted walnuts and bittersweet chocolate chips, ensuring even distribution throughout the batter.
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Scoop and bake: Using a tablespoon, drop rounded mounds of cookie dough onto the prepared baking sheet, giving them a bit of space to spread. Sprinkle a pinch of flaky sea salt on top for that perfect finishing touch. Bake for 10-12 minutes, or until the edges are set and the centers feel slightly soft.
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Cool: Once they’re out of the oven, allow the cookies to cool on the baking sheet for a few minutes. This helps them firm up before you transfer them to a wire rack to cool completely.
Optional: For an extra flavor twist, consider adding a dash of peppermint or almond extract to the batter.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Flourless Chocolate-Walnut Cookies
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Room Temperature: Keep cookies in an airtight container at room temperature for up to 5 days to maintain their chewy texture and freshness.
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Fridge: For longer storage, you can refrigerate the cookies in an airtight container for up to 1 week. Just let them warm up to room temperature before enjoying.
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Freezer: Store flourless chocolate-walnut cookies in a single layer in an airtight freezer bag or container for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
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Reheating: To revive the cookie’s delightful chew, pop them in a warm oven (around 300°F) for a few minutes. Enjoy them fresh!
Flourless Chocolate-Walnut Cookies Variations
Feel free to stir in your favorite ingredients to make these cookies truly your own!
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Dairy-Free: Swap dark chocolate chips for dairy-free chocolate to make this recipe perfect for vegan diets. You still get that rich, chocolatey goodness!
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Nut-Free: Omit the walnuts entirely or replace them with sunflower seeds for a crunchy bite that suits nut allergies without sacrificing flavor.
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Fruity Twist: Add in 1/2 cup of dried cherries or cranberries for a delightful contrast of tartness that pairs beautifully with the chocolate.
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Spiced Up: Sprinkle in a teaspoon of cinnamon or a pinch of cayenne for a warm, spicy kick that surprises and delights with every bite.
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Extract Variations: Substitute vanilla extract with almond or hazelnut extract for a distinctive flavor that brings a new twist to familiar indulgence. Just a small change can create a grand effect!
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Hearty Addition: Incorporate 1/4 cup of ground oats or almond flour into the batter for extra texture and nutrition without compromising the chewy character of the cookies.
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Gourmet Touch: Drizzle a bit of melted chocolate or a sprinkle of sea salt caramel on top after baking, making these cookies a decadent treat fit for special occasions.
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Coffee-Lover’s Delight: Mix in a tablespoon of instant coffee or espresso powder for a deeper flavor that enhances the chocolate and adds a subtle kick of energy.
Expert Tips for Flourless Chocolate-Walnut Cookies
• Room Temperature Eggs: Make sure your eggs are at room temperature for optimal mixing and texture, ensuring a smooth batter.
• Watch the Bake Time: Avoid overbaking; the cookies should be soft in the middle as they will firm up while cooling for that perfect chewy texture.
• Choose Quality Chocolate: Using high-quality bittersweet or dark chocolate chips will enhance the overall flavor of your Flourless Chocolate-Walnut Cookies.
• Careful Mixing: Gently fold in the walnuts and chocolate chips to avoid overmixing, keeping the cookies light and deliciously chewy.
• Flaky Salt Finish: Don’t skip the sprinkle of flaky sea salt on top before baking—this little touch adds depth and elevates the cookies’ flavor.
What to Serve with Flourless Chocolate-Walnut Cookies?
When you’re ready to enjoy a delectable moment with these rich, chewy indulgences, think about the perfect complements to enhance the experience.
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Glass of Milk: A classic pairing that adds a refreshing chill, enhancing the flavors of chocolate while balancing sweetness.
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Coffee: The robust notes of coffee bring out the deep chocolate flavor, making it an ideal afternoon treat or evening dessert.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a delightful contrast, creating a warm and cold sensation that’s simply irresistible.
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Fruit Compote: A spoonful of tangy berry compote adds brightness and freshness, cutting through the richness of the cookies.
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Hazelnut Spread Dip: For a decadent twist, serve with a small side of hazelnut spread for dipping, adding another layer of chocolatey goodness.
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Dark Chocolate Drizzle: A light drizzle of warmed dark chocolate over the cookies creates visual appeal and enhances the intense chocolate experience.
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Nutty Milkshake: Blend up a quick nutty milkshake that nods to the walnuts in the cookies, providing a creamy, textured companion.
These additions will not only elevate the enjoyment of your Flourless Chocolate-Walnut Cookies but also create a memorable treat for all!
Make Ahead Options
These Flourless Chocolate-Walnut Cookies are ideal for busy home cooks seeking a time-saving dessert option! You can prepare the cookie dough up to 24 hours in advance, storing it in an airtight container in the refrigerator to keep it fresh and prevent browning. When you’re ready to bake, simply scoop the chilled dough onto your prepared baking sheet and add a sprinkle of flaky sea salt before popping them in the oven. For longer storage, you can freeze the cookie dough for up to 3 months—just thaw in the fridge overnight before baking for delicious, freshly baked cookies anytime you need a sweet fix! Enjoy the convenience without sacrificing quality!
Flourless Chocolate-Walnut Cookies Recipe FAQs
What type of cocoa powder should I use for these cookies?
I recommend using Dutch-processed cocoa powder as it provides a rich chocolate flavor and deep color. If you don’t have any, unsweetened cocoa powder works fine, though the flavor may be slightly less intense.
How should I store my Flourless Chocolate-Walnut Cookies?
To keep your cookies at their best, store them in an airtight container at room temperature for up to 5 days. If you want to preserve their chewy texture longer, consider refrigerating them, which allows for a week of enjoyment.
Can I freeze Flourless Chocolate-Walnut Cookies?
Absolutely! To freeze these cookies, place them in a single layer in an airtight freezer bag or container. They will stay fresh for up to 3 months. When you’re ready to indulge, thaw them overnight in the fridge or let them come to room temperature before serving.
What should I do if my cookie mixture is too runny?
If your batter is too runny, it could be due to eggs being too large or mixing too much. Begin by adding a small amount of cocoa powder or confectioners’ sugar to thicken it. Mix just until combined—this should bring it to the right consistency without losing that coveted chewiness!
Are these cookies safe for those with nut allergies?
If nut allergies are a concern, you can easily omit the toasted walnuts from the recipe. For added texture, consider substituting with seeds like sunflower seeds or using dried fruits such as cherries or cranberries instead. Always check labels to ensure that your ingredients are nut-free.
Can I substitute eggs in this recipe?
Yes! For a vegan option, you can replace each large egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, then let it sit for about 5 minutes until it thickens. This will help to bind the ingredients just like eggs would!
Irresistible Flourless Chocolate-Walnut Cookies Anyone Can Bake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the Dutch-processed cocoa powder, confectioners' sugar, and kosher salt.
- In a separate bowl, beat the large eggs along with pure vanilla extract until well blended.
- Gradually add the dry ingredients to the wet mixture and stir gently. Fold in the chopped toasted walnuts and chocolate chips.
- Drop rounded mounds of dough onto the baking sheet, sprinkle with flaky sea salt, and bake for 10-12 minutes.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.