Gluten-Free Dark Chocolate and Walnut Oatmeal Cookies are crispy yet chewy and studded with chunks of dark chocolate and walnuts. (dairy-free option)
First up in my ALS awareness baking spree are these Dark Chocolate and Walnut Oatmeal Cookies. I LOVE oatmeal chocolate chip cookies, and my husband happens to love them too (and anything else sweet, really), so naturally, they were the first thing that came to mind to bake. I adapted the recipe from Averie Cooks. I wanted to make them extra-special and delicious, so I used extra-dark chocolate chunks and walnuts, and they turned out so good!
The texture of these babies is a little different than that of a typical chocolate chip cookie, because I like to use ground oats in place of traditional wheat flour since I like the way it tastes (especially in oatmeal cookies) and it is a little more wholesome than refined flour! The result is a chewy yet delightfully crispy and flattened cookie with nice, big chunks of decadent dark chocolate and walnuts. My substitution also make these cookies gluten-free. You could use a flax-and-water egg replacement and coconut oil to make them vegan, but I can’t guarantee the results. If you have Celiac disease, make sure to buy oats that say “gluten-free” on the package to be sure there is no cross-contamination. Feel free to go the full gluten route too and just use flour!
A few notes. Don’t skip chilling the dough. The oil/butter needs to be cold or the cookies will be even more flat and burn. Also, use a small scoop for these and then smash the dough down. This will help the cookies bake evenly so that you don’t end up with a raw center and burned edges. (I might have learned the hard way on that one.) And finally, customize these to your own taste! Use pecans instead of walnuts, or leave them out all together if you want! Or use semi-sweet chocolate if you don’t like dark. It’s your cookie!
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Dark Chocolate and Walnut Oatmeal Cookies
Gluten-Free Dark Chocolate and Walnut Oatmeal Cookies are crispy yet chewy and studded with chunks of dark chocolate and walnuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 24 cookies 1x
- Category: dessert
- 1/2 cup butter or virgin coconut oil
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 1/2 c rolled oats, divided
- 1/2 tsp baking soda
- Pinch sea salt
- 1 cup dark chocolate chunks
- 1/2 cup walnuts
- Flake sea salt, for sprinkling (optional)
- In the bowl of a stand mixer with a paddle attachement or in a large bowl with a hand mixer, beat together butter and sugars until light and fluffy. Add egg and vanilla and beat to combine.
- In a small food processor, grind 1 cup oats into a flour-like texture. Add the ground oats, baking soda, and salt to sugar mixture and beat until combined, about 1 minute.
- Stir in whole oats, chocolate, and walnuts.
- Use a tablespoon or a small cookie scoop to scoop dough into balls. Place on a plate or in a bowl, cover with plastic, and chill in the refrigerator for a least 1 hour, or overnight.
- Preheat oven to 325 degrees F. Place cookie dough balls onto a cookie sheet lined with parchment or a silpat mat about 2 inches apart. Smash the balls of dough down so that they are slightly flat.
- Bake cookies for 10-12 minutes, or until they are golden. Remove from oven and sprinkle with sea salt. Let cool slightly before removing cookies to a cooling rack.
- Enjoy warm with a glass of milk!
- Serving Size: 1
- Calories: 180
- Carbohydrates: 21
- Fiber: 10
- Protein: 4