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Walnut Dark Chocolate Chunk Cookies (dairy-free!)

March 6, 2019 by Rachael Ng 2 Comments

If you’ve been following my blog or Instagram, then you know I’m a sucker for chocolate. Specifically, big pools of melted chocolate enrobed in a perfectly sweet and crispy cookie. I mean, COME ON. Look at that chocolate!!

I love using coconut oil in place of butter in my version of a classic chocolate chip cookie, because I always have it on hand + it’s easier on the wallet than vegan butter. I find that coconut oil creates a cookie that’s crispy at the edges and totally reminiscent of a regular ole buttery cookie. You can even use refined coconut oil to lessen the chance of tasting the coconut. 

I packed these cookies with chopped dark chocolate (to get those melty pools!) and chopped walnuts – YUM! I added a bit of spelt flour, a nutritious, ancient whole grain, to add a bit more nuttiness to these cookies. I’m so happy with how these turned out, and let’s just say I was very tempted to eat the whole batch! Happy baking, friends!

1/2 cup coconut oil, solid
5 Tbsp granulated sugar
5 Tbsp dark brown sugar
1 tsp vanilla extract
1 large egg, room temp
3/4 cup all-purpose flour
1/2 cup spelt flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1 cup chopped dairy-free dark chocolate
1/2 cup chopped walnuts

1.) Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes. In a large bowl, beat together the solid coconut oil and sugars. Beat in the egg and then the vanilla; set aside.

2.) In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Add dry ingredients to wet, stirring gently with a wooden spoon or large spatula until nearly combined. Add the chopped chocolate and chopped walnuts and gently combine.

3.) Scoop all of the dough balls, 1.5 Tbsp in size, onto a parchment-lined baking sheet. Roll dough balls smooth, making sure chunks of chocolate are visible on the top of each cookie. Refrigerate for 1 hour.

4.) Preheat your oven to 350°F. Prepare a second baking sheet with parchment paper. Bake cookies, six at a time, for 7-9 minutes. Allow cookies to cool on the baking sheet for 2 minutes before moving to a cooling rack. Enjoy! Store leftovers in an airtight container at room temperature.

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Filed Under: Cookies, Dairy-free Tagged With: cookies, dairy-free, dark chocolate, spelt flour, walnuts

Previous Post: « Gluten-Free Zucchini Chocolate Chip Muffins (dairy-free)
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  1. Soft & Chewy Chocolate Chip Cookies (dairy-free!) | Sugared & Stirred says:
    May 6, 2019 at 4:24 am

    […] Walnut Dark Chocolate Chunk Cookies […]

    Reply
  2. Walnut Spelt Blondies (dairy-free!) | Sugared & Stirred says:
    May 25, 2019 at 2:07 am

    […] Walnut Dark Chocolate Chunk Cookies […]

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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