You'll love that these delicious chocolate chip walnut cookies are low-carb, gluten-free, and perfect for paleo baking. They have a light texture and subtle nutty flavor.
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Why you'll love it
This is one of my favorite low-carb chocolate chip cookie recipes, and it will be yours, too! They taste as good as my first low-carb, gluten-free chocolate chip cookie recipe, but these are grain-free and flour-free.
If you enjoy nuts, then you will like these cookies! I added walnuts in with the chocolate chips. My family prefers chocolate chip cookies without nuts, so I omit the walnuts when baking regular cookies for them.
In order to make these flourless chocolate chip cookies, I used nut butter as the base.
The first batch of cookies made with walnut butter was outstanding. I knew it was a winner when I couldn’t stop myself from eating the raw dough. Keep reading, and I'll share the entire recipe with you!
After trying the flourless chocolate chip cookies first with the prepared organic walnut butter and then with my homemade version, I have to say that I liked the ones with the homemade nut butter much better.
The cookies made with homemade nut butter had a nicer flavor, and the texture was more like regular cookies made with wheat flour and sugar. Perhaps it was because the nuts had been freshly ground.
This is the absolute best low-carb chocolate chip cookie I have ever had. Be aware that the cookie dough itself is very addicting.
Ingredients
If you have ever made peanut butter cookies, then you probably already have these ingredients in your pantry.
If not, it's really easy to find everything you need to make delicious dairy-free and grain-free paleo cookies.
Walnuts and cashews
Non-organic nuts are cheaper, but just be aware that they likely contain some nasty chemicals. Walnuts are known to have a lot of pest issues, so they are probably the worst nut when it comes to pesticide use.
Walnuts are very high in healthy fats and are an excellent source of omega-3 fatty acids. Due to the high-fat content, walnuts tend to absorb a lot of the chemicals that are applied to them.
Non-organic cashews are usually treated with endosulfan, which is highly toxic to humans and animals. Because of these issues, I don’t mind paying a little more for organic nuts.
Sugar-substitute
I used both liquid Stevia and a granulated sugar substitute. This guide to low-carb sweeteners will help you make the best decision.
Baking powder
This is what gives the cookies a bit of lift. If you leave it out, the cookies will be terribly flat.
Salt
A bit of salt makes the sweet flavors sweeter and the nutty flavors nuttier.
Egg
This is the emulsifier, keeping all the ingredients together.
Vanilla extract
Use pure vanilla extract to give the cookies a deep and rich flavor.
Sugar-free chocolate
Add your favorite dairy-free or sugar-free chocolate chips to the cookies too.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Tips
- Use a cookie scoop. It's important to keep the cookies the same size, so they bake evenly.
- Prevent sticking. Add a sheet of parchment paper onto the cookie sheet to prevent the cookies from sticking.
- Keep the cookies dairy-free. If it is important to keep the cookies dairy-free, use dairy-free chocolate.
Instructions
This is one of the easiest chocolate chip cookie recipes you can make. Here's a bit more about how I made them.
Process the nuts
Add the cashews and walnuts to your food processor. Process them until they release their oils and form a nut butter.
Mix ingredients together
Combine the nut butter with the rest of the ingredients. Mix them until they are well combined.
Add cookies to the cookie sheet
The more the dough is pressed down onto the baking sheet, the crisper the cookies will be. I used a level medium size cookie scoop for each cookie.
Bake the cookies
Baking time will also affect how crisp the cookie is. Keep it in the oven a little longer if you like a crisp cookie, or take it out as soon as the cookies begin to brown for a softer cookie.
I baked my chocolate chip walnut cookies for about 11-12 minutes.
????️ Serving suggestions
These paleo chocolate chip cookies are so high in protein that you can eat them for breakfast, along with a bulletproof coffee or your favorite sugar-free latte!
If you really enjoy the combination of chocolate and walnut, serve these cookies with a few pieces of keto chocolate walnut fudge.
Sugar-free chocolate truffles are another chocolate recipe that will satisfy your sweet tooth.
Variations
There are many different ways you can make these chocolate chip cookies. If you make any changes, please let me know in the comments!
- Add cinnamon. Sprinkle some on top of the cookies or add cinnamon to the cookie dough to give them a spicier flavor.
- Use almond butter. Any type of keto-friendly nut butter will work in place of walnut and cashew butter.
- Make it taste richer. Use dark chocolate chips in the cookies to enhance the rich flavors.
FAQS
Here are some questions people often ask about making low-carb chocolate chip cookies. If you don't see your question in this list, please leave it in the comments.
If you don't have baking powder, you can replace it with ½ a teaspoon of cream of tartar and ¼ a teaspoon of baking soda.
Traditional chocolate chip cookies use brown sugar for a caramelized flavor. I substituted the brown sugar with liquid stevia and a low-carb sugar substitute for a similar effect.
Since coconut oil and coconut milk is both low-carb, you might wonder if coconut sugar is also low-carb. No, coconut sugar is not keto-friendly. Neither is maple syrup nor cane sugar.
These cookies are made without any flour at all - they don't need it. Other types of keto cookies are made with either finely ground almond flour, coconut flour, or almond meal.
The best way to keep chocolate chip cookies soft is to store them in an airtight container with a piece of keto-friendly bread on top.
Related recipes
If you enjoyed this grain-free chocolate chip cookies recipe, here are more easy keto dessert recipes you should make next. They are all perfect whenever you are searching for an awesome cookie recipe.
- Keto Chocolate Cookies are rich and chewy and filled with sugar-free chocolate chips.
- Gluten-Free Ginger Snaps have an irresistible ginger flavor and a crunchy texture that is perfect for dipping into a glass of almond milk.
- Keto Low-Carb Snickerdoodles Cookies are crisp on the outside, soft on the inside, and a total crowd pleaser.
- Gluten-Free Cream Cheese Cookies are high-fat and have the most amazing texture - they are perfect for the holidays.
- Coconut Butter Cookies have a delicious brown butter flavor and soft baked texture.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Walnut Butter Chocolate Chip Cookies – Low Carb and Gluten Free
Video
Ingredients
- 1 ½ cups walnuts preferably organic (see Note 1)
- ½ cup cashews preferably organic (see Note 1)
- ⅓ cup low carb sugar substitute or erythritol (see Note 2)
- ¼ teaspoon liquid stevia see Note 2
- ½ teaspoon baking powder ½ teaspoon cream of tartar ¼ teaspoon baking soda for paleo
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 oz Chocorite dark chocolate bars or chocolate of choice
Instructions
- Preheat oven to 350°F.
- Process walnuts and cashews in food processor until oils released and nut butter is formed. Place nut butter in a large bowl and combine with sweeteners. Add the baking powder, salt, egg, vanilla extract.
- Cut the chocolate into small chunks. Stir chopped chocolate into the dough.
- Using spoon or cookie scoop, drop dough balls onto silicon mat lined baking cookie sheet. Flatten each cookie with fingers to desired thickness (very flat can be baked crisper).
- Bake for about 8-10 minutes or until cookies are browned to desired crispness. Let cool for 10 minutes, then transfer to rack to cool completely.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published October 25, 2014. Last updated August 9, 2022, with new images and additional recipe information.
Joy Winston
Are these cookies crisp or soft
Lisa MarcAurele
These are more crisp than soft.
Vera
I made these with all walnuts because I had a lot of them and they're lower carb. I also used a duck egg because that's what I eat, as well as using half erythritol and half golden lakanto, along with about 1/2 teaspoon whole stevia leaf powder. The choloate chips were miniature unsweetened. They were really easy to make! I brought them to a potluck of non-diabetic, non-keto folks and there was competition for seconds! Best of all, this is an extremely satisfying snack with almost no impact on my blood sugar! Oh, and I did use some really high quality vanilla "caviar"...
Lisa MarcAurele
Thanks for sharing! I love using duck eggs for baking as they do give a better rise.
Haza
Can I just use Monkfruit sugar?
Lisa MarcAurele
You can. See NOTE 2: Any sweetener equivalent to about 1/2 cup of sugar can be used in place of both sweeteners listed.
Michelle
These are delicious! I used pecans instead of cashews and walnuts because those are my husband's favorite. Even my super-picky daughter liked them!
Lisa
Thanks for sharing! I like pecans better too!
Susan
How many cups of nut butter do you use should you decide to use the store bought?
Lisa
I believe it's about half so you'd need roughly one cup of butter to replace the 2 cups of nuts.
Joy
Are they soft or crispy???
Lisa
They are crisp.
Phyllis Powers
Unsweetened chocolate?
Lisa
AKA baking chocolate.
Jill
Ok I have started to bake with stevia in the raw. Can I just use this instead of the sweater and the drops.
Lisa
You can, but you might want to check the ingredients in Stevia in the Raw. Last time I checked, the filler wasn't low carb friendly.
Ayat
Hi Lisa!
The cookies are awesome, thank you so much. I made them twice already and they were a hit! I made them with a walnut/almond mix one time and a walnut/cashew mic the second time and both were superb.
On both occasions I only had 12 cookies each and your recipe says 28 serving! Did I do something wrong?
Thanks!
Ayat
Lisa
I'll have to redo them to see. I may have doubled the amount. I know I used a standard size cookie scoop.
Lucy
Hello, not sure where I went wrong but I did everything as directed down to the organic walnuts and cashews, my cookies spread like crazy overlapping one another, used the spilat mat and all, not sure what happened
Lisa
It sounds like too much oil released from the nuts. I processed the nuts just until the butter formed.
chrissie
do you have any tips for what to do if too much oil is released? add some almond flour and another egg? I blended the nuts until they just turned but as I'm working with the dough and the oil is separating I can tell these won't hold together.
Lisa
You can add some coconut flour. That typically helps absorb any extra oil.
chrissie
I added almond flour because I don't care for the taste or texture of coconut flour. They stayed together but there was way too much sweetener for my taste. I used even less erythritol than called for and even omitted the stevia and had the extra almond flour and it was still WAY too sweet for me. I love all your other recipes though and you can't win them all!
Lisa
There's no coconut flour in these cookies. It's a flourless cookie made with nut butters so I'm not sure why you'd add almond flour. Sweet is a personal preference and this is an older recipe when I liked things more on the sweeter side. I always use about half or less of the sweetener these days.
Susan Osborn
These do sounds delish! Do you think it would be possible to substitute almond butter? I have a non-walnut fan.
Lisa
Yes! Any nut or seed butter can be used.
Susan
Trader Joes has a 12 oz. Jar of mixed nut butter(pecans, walnuts, hazel nuts, brazil nuts, cashews) . I used that whole jar, sukrin gold sugar in place of other sweetners. Other ingredients were the same. Turned out yummy.
Karen
Since this seems to go back to a 2014 recipe, are you now using different sugar substitutes and if so, what would you suggest and how much, please?
Thank you!
Ydanisy
Did you use raw nuts or roasted?
Lisa
I used raw nuts. Roasted should work too, though.
Louise
I found that when using truvia, cutting back 50% on sweetener was more than enough sweetness. Will definitely go into my "go to" recipe file.
Lisa
I've cut back on sweeteners by almost half over the last year.
Helena Angelina
Hey Lisa, I looove the look of these...walnuts rock!
Lisa
Yes they do!
Judy
Hi. If I want to use premade nut butter, how much should I use?
Lisa
An 8 ounce jar of premise nut butter can replace the nuts. I used that amount with the first batch I made and it was perfect.
Chanandeler
Just made them, they're awesome... I can imagine them with nut junks too... the walnut taste is the best part! Thank you for the recipe - it's going in my top 10!
Lisa
Thank you so much for the feedback! I have personally made these cookies at least a half dozen times. Glad you enjoyed them as much as I do.
Carolyn
Hey Lisa! Glad to see you are back to blogging!
Lisa
Thanks Carolyn! It feels good to be back after the much needed break.
Dita
These look wonderful.Can't wait to make them. I am wondering -- you say a serving is 3 cookies, but the nutritional info is for 1 cookie. So per serving it is 3.3 NET CARBS. Is that correct?
Lisa
Yes. The nutritional value provided at the bottom is per cookie as some may only eat one and others may eat half a dozen. So a 3 cookie serving has about 3 Net carbs.
Leslie
These look yummy! I think I'd like the texture of them. They look like the consistency of oatmeal cookies. Yum! Thanks for sharing & happy Saturday!
Lisa
Definitely give them a try. There's a lot of flexibility in the recipe to adjust to taste.