Paleo Brownie Walnut Cookies
These brownie cookies are fudgy, thick, and chewy with big chunk of chocolate and walnuts studded throughout!
Ingredients
- 2 large eggs
- 1 large egg yolk
- ½ cup + 2 Tablespoons pure maple syrup
- 1 and ½ teaspoons vanilla extract
- ⅔ cup coconut oil, melted & slightly cooled1
- 2 and ¼ cup almond flour
- ½ cup unsweetened cocoa powder
- 2 and ¼ teaspoons baking soda
- ⅛ teaspoon salt
- 1 cup chopped walnuts
- ½ cup dairy-free dark chocolate chips2
Instructions
- In a large mixing bowl, whisk together the eggs, maple syrup, and vanilla until combined. Then, slowly whisk in the coconut oil. It may take a minute to get the coconut oil to combine with the other wet ingredients.
- Add the almond flour, cocoa powder, baking soda, and salt to the bowl and fold together using a rubber spatula until just about combined - do not overmix. Stir in the dark chocolate chips. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 20 minutes or up to 2 days. Chilling is mandatory for this cookie dough.
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside. Roll balls of dough, about 2.5-3 Tablespoons of dough each, into balls. I typically use this 1.25 oz cookie scoop.3 The dough will be slightly sticky - that's OK! Press down slightly on the baking sheet into a flatter round disc.
- Bake for 8-10 minutes (depending on size), until the edges are just set. These took exactly 9 minutes. They will look extremely soft when you remove from the oven. Allow to cool for 5 minutes on the cookie sheet - this is important as they can fall apart if transferred too soon. Transfer to cooling rack to finish cooling completely.
Notes
Make Ahead & Freezing Instructions: Cookies stay fresh at room temperature for up to 1 week. Cookie dough can be made up to 2 days in advance— allow to sit at room temperature for 10 minutes before baking. Baked cookies can be frozen for up to 3 months. Cookie dough balls can be frozen for up to 3 months. Bake an extra minute, no need to thaw.
- Coconut Oil: I prefer to use refined coconut oil so that there's no coconut flavor in the cookies. Feel free to use unrefined, but keep in mind the coconut flavor will be present.
- Chocolate Chips: Enjoy Life brand is my favorite dairy-free chocolate chips. You can get them at any grocery store now, though I prefer to order them from Amazon.
- Cookie Scoop: I prefer to use a cookie scoop when making cookies to ensure they are all the same size. This 1.25 oz spring-loaded scoop from Sur La Table is BY FAR my favorite— I have multiple in each size. They are strong, durable and I've had them for 3 years now while others that I've purchased break almost immediately. 100% worth the investment.
Tried this recipe?Let us know how it was!