Flourless Chocolate Walnut Cookies

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These flourless chocolate walnut cookies are light in calories and big on flavor! Like a gooey, crispy walnut brownie in cookie form. And they are made without flour, so they’re gluten free. And no butter, so they’re also dairy free too!

four chocolate walnut cookies stacked on top of each other


 

One of my favorite desserts is a big old brownie. Who’s with me? I mean brownies are just gooey, chocolate awesomeness. Right? And then if you add in some walnuts. Oh yes please.

Wait, Heather aren’t we talking cookies today? Yes, we are. But if you know how much I love brownies, then you will totally understand my obsession with these cookies! Because basically these are like a brownie in cookie form.

And they are flourless. Made without butter. And totally 100% delicious.

They will remind you of the top of a brownie pan. If you cut off the crunchy top of a pan of brownies so you still got some gooeyness underneath, you would have these cookies.

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flourless chocolate walnut cookies on a cooling rack

What do I need to make these flourless walnut cookies?

I adapted the recipe I found from Smitten Kitchen by reducing the amount of walnuts from 2 3/4 cups to 2 cups. I also then added in 3/4 cup of miniature chocolate chips for some extra chocolatey-ness. I decided to additionally boost the chocolatey flavor by adding in a 1/2 teaspoon of espresso powder. The consistency of these cookies will remind you of your favorite brownie mix as well. These cookies poof up and will collapse after you take them out. Don’t worry they are supposed to do that.

  • Walnuts – I got walnut halves, toasted them and then chopped them. Toasting really helps bring out the flavors of the nuts!
  • Chocolate chips – I used mini chocolate chips so you get extra chocolate in every bite. I used Enjoy Life chocolate chips which are soy free, nut free, gluten free, dairy free, Non-GMO, and vegan.  
  • Confectioner Sugar – Ok, it might seem like a lot. Three cups total. But worth it. I used organic powdered sugar!
  • Cocoa powder – I used Hershey’s Special Dark cocoa. If you use regular cocoa they may not have as strong of a chocolate flavor.
  • Espresso powder – This is optional. But I love how it helps to bring out the chocolate flavor.
  • Salt – I always add a little salt to my baking to help balance the sweetness. You can read more here about the role that salt plays in baking
  • Egg whites – You need four egg whites. Make sure they are room temperature. I place my whole eggs in a bowl of warm water for 10 minutes before cracking. 
  • Vanilla – Vanilla always helps add an extra note of flavor!

Gluten Free And Dairy Free Cookies!

Yes these cookies are gluten free, meaning they are made without flour. Honestly, I think lacking flour is what makes these so ooey, gooey, irrestible! 

And yes these are dairy free as well – as long as you use the right kind of chocolate chips.  I used Enjoy Life chocolate chips which are soy free, nut free, gluten free, dairy free, Non-GMO, and vegan.  

bag of enjoy life mini chocolate chips

Let’s Make These Cookies!

Start by toasting your nuts

Preheat oven to 350. Spread the walnuts  on a large-rimmed baking sheet and toast in the oven for about 7-8 minutes, until they are golden and fragrant. Let cool slightly.  After cooling, coarsely chop them.

walnuts on a baking sheet

Combine the dry ingredients. 

Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioner’ sugar with the cocoa powder, salt, and espresso powder.

dry ingredients in a bowl

Add the walnuts and chocolate chips. 

Then fold in the chopped walnuts and chocolate chips. You could always leave the chips out but why would you?

chocolate chips and walnuts added to mixing bowl

Add your egg whites and vanilla. 

We’re almost done! How easy is this recipe? Ok next add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). It’s going to be very gooey looking – like brownie batter!

chocolate walnut cookie batter in a bowl

Scoop and bake.

Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

twelve cookies scooped onto a baking sheet

Recipe FAQs

Can I use a different nut?

I haven’t tried, but I don’t see why not. Try almonds, macadamia, or cashew! 

Do I need to toast the walnuts?

Yes. Yes you do. I’m sorry. I know it takes a few extra minutes. But toasting brings out the oils, and the flavors and it’s just not the same. Eat a walnut before and after toasting and you will know what I mean!

four flourless chocolate walnut cookies stacked

More Recipes To Try

If you’re craving more cookies be sure to try my peanut butter oatmeal cookies with peanut butter 3 ways!

Or these fun and easy Cookie Monster cookies. They are sure to be a kid favorite!

Get My Christmas Cookie Book!

Grab a copy of The Christmas Cookbook to guide you with the best and most delicious cookie recipes to serve these holidays!

Flourless Chocolate-Walnut Cookies

Flourless chocolate cookies, made with toasted walnuts, chocolate chips, and a hint of espresso powder.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies
Calories: 159kcal

Ingredients

  • 3 cups (360 g) confectioners’ sugar
  • 1/2 cup plus 3 tablespoons (69 g) unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 3/4 cup (128 g) miniature chocolate chips
  • 2 cups (230 g) walnut halves toasted and chopped
  • 4 large egg whites at room temperature
  • 1 tablespoon pure vanilla extract

Instructions

  • Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
  • In a large bowl, whisk together the confectioner’ sugar, cocoa powder, salt, and espresso powder.
  • Stir in the chocolate chips and walnuts.
  • Add the egg whites and vanilla extract and beat just until the batter is moistened. You do not want to overbeat – you are not trying to make a meringue or stiffen the dough.
  • Spoon the batter onto the baking sheets in 12 equal portions, spaced about 2 inches apart. Bake for 14-16 minutes, until the tops are glossy and lightly cracked. If baking two sheets at once, be sure to rotate pans from top to bottom racks to ensure even baking. Remove from the oven and transfer cookie to a wire rack to cool completely. Store in an airtight container for up to 3 days.

Nutrition

Calories: 159kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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Flourless Chocolate Walnut Cookies


 

4 Comments

  1. Alexandra says:

    5 stars
    These were absolutely PERFECT. I looked at a bunch of different recipes before ultimately choosing yours. You have the Dutch process cocoa, the espresso powder, and very importantly the walnuts. Even though this recipe only had one review, it looked the best. And it didn’t disappoint. The directions were very clear. I cannot get over how easy and insanely delicious these cookies are. WOW! Thank you so much for sharing. PS in reference to the one review, I am at practically sea level and spread was just right.

    1. Thank you so much for your kind words! I’m so glad the recipe worked out perfectly for you. I really appreciate you taking the time to leave such a thoughtful comment! 😊

  2. Jennifer Rottweiler says:

    Hi Heather! I just tried this recipe and the batter was runny. I only stirred the egg whites in to the dry ingredients. I added a small amount more of the cocoa powder and confectioners sugar but the cookies still spread out a lot on the oven. They taste delicious but don’t look as thick as your photo. I live at 4500ft, do you think that would matter? Any advice would be great!

    1. Hi Jennifer, I’m sorry to hear you had issues. My guess is yes that the altitude made a big difference in your cookies spreading. I recommend this article from King Arthur Flour – they have some great suggestions on how to change the recipe so it works out for you! Hope that helps 🙂

5 from 2 votes (1 rating without comment)

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