clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Walnut Chocolate Chip Cookies GF & oil-free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice Pagès
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 larges cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Gluten-free, Oil-free
  • Diet: Vegan


The best walnut chocolate chip cookies made with simple methods and only 9 ingredients, that just so happen to be vegan, gluten and oil free. They’re perfectly soft & chewy, and studded with gooey chocolate chips and crunchy walnuts. 


  • 2 cups almond meal
  • 1 1/2 cups brown rice flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp of salt
  • 1/4 cup maple syrup
  • 1/4 cup aquafaba (chickpea brine)
  • 1 tsp vanilla extract
  • 1/2 cup vegan dark chocolate chunks
  • 1/2 cup walnuts


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, stir together the almond meal, brown rice flour, baking powder, cinnamon and salt. 
  3. In a separate bowl, mix the liquid aquafaba (no need to beat), maple syrup and vanilla. Pour the wet mixture into the dry ingredients and mix using a spatula, then with your hands, until you get a firm, semi-tacky dough. If the dough is too dry and crumbly, add a little more aquafaba, one teaspoon at the time, until you reach the right consistency.
  4. Fold in the chocolate chunks and crushed walnuts and mix with a spatula until evenly dispersed throughout the batter. Save a few for the decoration.
  5. Split the dough into 6 equal sized portions (for big cookies) and roll into a ball. Place the balls of dough on the prepared baking sheet, leaving about 2 inches between each. Gently press them down with the palm of your hand to flatten. Add some extra chocolate chunks and walnut on top.
  6. Bake for 12-15 minutes or until the edges of the cookies are golden brown. Be careful not to burn. 
  7. Remove from the oven and let the cookies cool on the baking tray for 5 minutes. Then carefully transfer onto a wire rack and let them cool down completely.
  8. Store cooled cookies in an airtight container at room temperature for up to 4 days.


  1. Aquafaba can be obtained either by cooking dry chickpeas from scratch or straight from a can of chickpeas. It doesn’t need to be reduced or beaten for this recipe, simply add the liquid aquafaba to the preparation.
  2. Aquafaba can be substituted with melted coconut oil in equal quantity.
  3. Brown rice flour can be substituted with oat flour, all purpose flour or gluten free baking flour mix if needed. To make oat flour, mix oats into a blender until you get a very fine powder.