Double Chocolate Walnut Cookies (Gluten Free)
A decadent gluten-free cookie recipe handed down from generations of Italian family tradition, combining dark chocolate, toasted walnuts, and a double-folding technique for irresistible fudgy texture and chocolate ripples.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Main Ingredients
- 2.5 cups almond flour blanched
- 0.75 cup unsweetened cocoa powder preferably Italian
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract pure
- 1 tbsp espresso powder optional but recommended
- 1.5 cups dark chocolate chips or chunks 60-70% cacao
- 1 cup walnuts toasted and roughly chopped
Optional Add-ons
- flaky sea salt for topping
- 2 tbsp Amaretto liqueur for adult version
- zest of one orange adds a Sicilian twist
- 0.25 tsp cinnamon optional, traditional addition
Instructions
- Toast the walnuts in a preheated oven at 325°F (165°C) for 8–10 minutes. Let cool and chop roughly.
- Line two baking sheets with parchment paper.
- In a bowl, whisk almond flour, cocoa, baking soda, and salt. Set aside.
- Cream butter and sugars until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time. Add vanilla and espresso powder if using.
- Gradually fold dry ingredients into the wet mixture in three batches until just combined.
- Fold in half the chocolate and walnuts, then fold in the remaining half with minimal strokes.
- Chill dough in the refrigerator for at least 30 minutes, preferably 1 hour.
- Preheat oven to 350°F (175°C).
- Scoop 2-tbsp portions of dough, place on baking sheet, and gently flatten tops. Add extra chocolate chips if desired.
- Bake for 10–12 minutes until edges are set and centers slightly underdone.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Cookies can be stored in an airtight container for 5 days or frozen for up to 3 months. Consider serving with espresso or turning them into cookie sandwiches with hazelnut cream or gelato.