Saturday, April 7, 2012

Double Chocolate Walnut Cookies

It's not all green juice and salads at our house.  Although I love these I also enjoy a treat every once in awhile.  And every kid should be able to eat a cookie on occasion.  With my kids allergies they can't eat the treats when we go to parties.  To be honest I love that I have this excuse so that they aren't eating all of horrible preservatives, artificial colors and processed sugars that are in the average treats.  It's very important to me that my kids don't feel left out at gatherings so I always make cookies, muffins or cupcakes for them. 
We're headed to Easter lunch tomorrow with family and friends so I wanted to bring a treat for everyone to enjoy.  These cookies are gone in no time every time I make them.  They are gluten free, dairy free and soy free so they are a great cookie to share if your concerned about allergies.  Obviously those with nut allergies are out on this one.  As treats go, these cookies are pretty healthy.  The almond flour is a great high protein base that is also filling so you won't need to eat a lot- even though you will want to.  The only processed ingredient used is the dairy and soy free chocolate chips we have to use.  You can substitute other chocolate chips or omit them if you'd like.

I adapted these from this recipe from Elana over at Elana's pantry.  I’ve made quite a few of her cookies and they are always awesome.  Almond flower is easy to work with and the cookie recipes are easily adaptable for your tastes.

Double Chocolate Walnut Cookies

2 3/4 cup almond flour
1/4 cup cocoa
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup raw honey
1/2 cup grape seed oil
1 tsp vanilla extract
1/2 cup chocolate chips (enjoy life chips are dairy and soy free)
1 cup walnuts, chopped

Preheat oven to 350 degrees.
In large mixing bowl combine almond flour, cocoa, salt and baking soda.

Mix well to remove any lumps.

Combine honey, oil and vanilla in meaning cup or small bowl.
Add liquid to large bowl and mix well.

Add in chocolate chips and nuts, mixing only until distributed.

For easy cleanup, cover baking sheets with parchment paper.
Using a teaspoon, measure out small balls of the dough.
Roll in your palm if necessary to get the chips and nuts to stick.

Once you have the tray filled, use your fingers to gently press down each cookie so it is flat on top.

Bake for 12 minutes.  Watch carefully to avoid over cooking.  You do not want them to dry out or brown.  Hopefully you will have someone to help you keep watch like I do.

Cool on wire racks and serve slightly warm.

You will also want to hide some of these.

If you don't, they will disappear.


He clearly doesn't know where the cookies went. Right?

This recipe was shared at Allergy Free Wednesdays.


  1. Hello There,

    What a fantastic recipe! And I love the photos. Tooo cute. Great ingredients. So glad you shared with us this week on AFW.

    Have a great rest of your week.

    Be Well,

  2. These are my kind of cookies-fabulous ingredients and delicious! Thank you for sharing this wonderful recipe on Allergy-Free Wednesdays.

  3. Deeeelish! Isabella loved 'em, so did I... Super easy to make. I cut the honey to about 1/3 c and added 1 T water, and also cut the baking soda to 1/3 t to make it a little more GAPS friendly. They turned out great! Didn't need parchment paper for this recipe, either, they came right off a not nonstick pan (would that be a stick pan?) without even greasing it. Oh, also I used coconut oil and added a little extra, maybe that helped. :)