These dairy free chocolate walnut cookies are filled with rich chocolate flavor which is complemented by the nutty goodness. These are a chocolate nut lover's dream come true and are dairy free!
When I was growing up, my mom would make delicious chocolate walnut cookies. She would take boxed cake mix and tweak it to turn it into cookies and mix in walnuts.
They came out cakey (no surprise there!) with a rich chocolate nutty flavor that I loved. For me, the way the flavors of the chocolate and nuts came together was incredible!
It's been many years since my mom made those cookies. I think the last time I had them I was a teenager, but I never forgot the taste.
Come to think of it, I don't think I've ever seen chocolate walnut cookies in a bakery, so I am not even sure where she got the idea for them, but my only hope was to make them myself.
Now that I've been baking a lot for all of you wonderful readers, I decided to give them a go. I admit, they aren't exactly like the ones I grew up with. These are arguably better.
So, what I did was use the same recipe and just swapped in walnut for chocolate chips. No regrets! These are seriously incredible.
If you like these chocolate walnut cookies, you may also like my chocolate walnut muffins.
Or, you may like to try one of my many other dairy free desserts.
How To Replace Eggs
To replace eggs in dairy free chocolate walnut cookies, use 2 tablespoons of water in place of each egg.
Or, make my eggless chocolate cookies and replace the chocolate chips with walnuts.
HOW TO STORE
Let cookies cool completely. Place in a resealable bag or an airtight container. Store at room temperature for up to a week.
HOW TO FREEZE
Let cookies cool completely. It is best to freeze cookies on a tray so that they freeze as individuals. Then, move to a resealable freezer bag.
If this is not practical for you, place cooled cookies in a resealable freezer bag and freeze that way.
Cookies will keep for up to 3 months. After that, the quality begins to degrade.
When thawing baked cookies, remove from bag and let sit at room temperature.
If desired, you can gently reheat thawed cookies to mimic that fresh-baked taste and texture: place them in a 275°F or 135°C oven until soft.
Other dairy free cookies you make like:
- Dairy free peanut butter cookies
- Dairy free snickerdoodle cookies
- Oatmeal cookies without butter
- Dairy free sugar cookies
- Dairy free oatmeal cookies
Dairy Free Chocolate Walnut Cookies
Few flavors go to together better than walnuts and chocolate, which makes this cookie an incredible one.
Ingredients
- 2 cups all-purpose flour (255 grams)
- ¾ cup white sugar (150 grams)
- ¾ cup brown sugar, packed (165 grams)
- ⅔ cup cocoa powder (70 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, room temperature
- ¾ cup oil (175 milliliters)
- 2 tablespoons water
- 1 tablespoon vanilla
- 1 cups walnuts, chopped (125 grams)
Instructions
- Whisk together flour, both white and brown sugar, cocoa, baking soda, and salt in a mixing bowl.
- Add eggs, oil, water, vanilla extract, and chopped walnuts. Mix well.
- Preheat oven to 350°F or 175°C.
- Take about a tablespoon of dough, roll into a ball, and place on a baking sheet lined with parchment paper. Repeat until dough is finished. Bake for 8 to 10 minutes.
- Remove and let cool for 5 minutes before moving to a cooling rack.
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Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 9mgSodium: 49mgCarbohydrates: 13gFiber: 1gSugar: 7gProtein: 2g
The recipe was very easy, and we followed it exactly. The dough was very dry and crumbly but did press together into a ball. The first batch I let go longer than 10 minutes because the cookies were so soft - they were great once they cooled. The second batch went for just 11 minutes and they're pretty soft still, even having cooled. The dough and the cookie taste exactly like each other and are both very tasty. I prefer the longer-cooked ones, which are chewier and don't crumble so easily.
I'm glad you enjoyed the recipe 🙂