Chewy and sweet chocolate chip and walnut oatmeal cookies combine the best of both worlds—chocolate chip walnut cookies and oatmeal cookies—to make an irresistible treat. Naturally gluten-free, too!
These chocolate chip and walnut oatmeal cookies are a combo of my beloved gluten free oatmeal chocolate chip cookies and gluten free oatmeal walnut cookies—yes, the world needs a cookie recipe that contains both walnuts AND chocolate chips, and here it is! A simple combo of my favorite gluten-free, whole-grain oat flour, plenty of butter, and chewy rolled oats creates a splendid cookie base that holds up to the best add-ins.
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These are the Best Oatmeal Cookies!
There’s something undeniably comforting about a warm batch of chocolate chip and walnut oatmeal cookies. They're the perfect balance of chewy-crisp and just sweet enough. And if that's not enough, this easy gluten-free recipe is packed with toasty oats, melty chocolate chips, and crunchy walnuts to make each bite feel like a little bit of heaven. Here's why you'll love these cookies:
- Gluten-free. Another one for the gluten-free cookie recipe files: There's something truly special about walnuts paired with chocolate chips. The chocolate melts a bit, the nuts retain their crunch, and the result is something worth writing home about.
- Adaptable. It's so easy to adapt these cookies to incorporate your favorite type of chocolate, nuts, or you can even make them dairy-free.
- Novice-friendly. Even the most newbie baker will find this recipe approachable and do-able! Follow along with my step-by-step instructions lower down so you'll have an idea of how to make it without any stress.
Ingredients Needed
Here's a look at the ingredients list for these cookies, along with a few notes to help as you gather them together. Make sure to check the recipe card at the bottom of this post for the full ingredient amounts and detailed instructions.
- Butter - I always use unsalted butter brought to room temperature so that it easily blends into the dough.
- Granulated sugar
- Brown sugar - Light or dark brown sugar is fine (I used dark brown sugar).
- Egg - One large or extra-large egg works.
- Oat flour - Learn how to make oat flour or pick up a package at the store. Good substitutes for oat flour are sorghum flour and brown rice flour (by weight).
- Leavening agents - Baking powder and baking soda (check to make sure they're fresh!) help the cookies rise.
- Cinnamon - This is optional for a bit of spice.
- Salt - Use fine sea salt or table salt.
- Oats - I always use old-fashioned (rolled) oats for that lovely chewy texture, but you could use instant oats.
- Walnuts - Make sure to lightly chop the walnuts before adding them to the dough so that they are evenly distributed throughout the cookies.
- Chocolate chips - I like semisweet chocolate chips.
A Few Variations
- Chocolate change-up - Chop up your favorite chocolate bar instead of the chocolate chips, try white chocolate or milk chocolate chips, or even throw in some m&ms!
- Other nuts - Try shelled, chopped pistachios or pecans instead of the walnuts.
- Flaky salt - Sprinkle a little flaky salt over the tops of the cookies when they come out of the oven for a little salty-sweet vibe.
How to Make Oatmeal Walnut Cookies
Here's an overview in photos of how to make these deliciously easy cookies!
- Cream butter and sugar: In a large bowl, mix together the butter and sugars until light.
- Add egg: Beat in the egg.
- Mix dry ingredients: In a bowl, whisk together the oat flour, baking powder, baking soda, salt, and cinnamon if using.
- Combine: Add the dry mix to the wet mix and beat to combine.
- Add oats, chocolate, and nuts: On low, beat in the oats, chips, and nuts.
- Form cookies: Roll the cookie dough into balls and place them on a lined baking sheet.
- Bake: Bake the cookies at 350F for about 18 minutes, until set. Cool and serve.
Baking Tip: Add Vanilla
For a little hint of vanilla and a bit more depth of flavor, beat 2 teaspoons of pure vanilla extract into the dough when you add the egg.
Tips & Substitution Ideas
- Brown the butter. For an intense caramelly note, brown the butter before adding it to the dough. If you choose to take this step, make sure to cool the butter slightly before proceeding with the recipe. Then, use a whisk and spoon to make the dough.
- Use salted butter. Do you love a sweet-salty combo as much as I do? If so, use salted butter in place of the unsalted butter.
- Oat substitutes. Instead of oat flour, try brown rice flour for the oat flour. Instead of oats, try quinoa flakes or flaked coconut.
- Use gluten-free flour. If you would like, swap in your favorite 1:1 gluten-free all-purpose flour blend (or use my homemade gluten free flour blend) in place of the oat flour. You'll need 210 grams of whatever other flour you choose.
- Dairy-free options. Substitute non-dairy butter for the butter or use coconut oil. (Melt the coconut oil first or keep it semi-solid and cream it with the sugars.)
- Egg-free. Try 1 flax egg in place of the egg.
- Refined sugar-free. Use all coconut sugar in place of the granulated and brown sugars.
- Chill the dough overnight. For the best texture and a deeper flavor, pop the dough in the fridge for at least 30 minutes and up to overnight. Place the assembled dough in an airtight container and keep it in the fridge until you're ready to bake. When ready to bake, rest the dough for 10-15 minutes so that you can easily form the cookies.
Storage Options
- Counter - Keep cooled cookies in an airtight container on the counter for up to 5 days.
- Freezer - Transfer freshly baked and cooled cookies to a freezer-safe bag and freeze them for up to 3 months. Thaw the cookies in the fridge and let them come to room temperature on the counter before eating.
- How to Store Dough - Dough may be kept in an airtight container in the fridge for up to 3 days, or you can place it in a freezer-safe container or bag and freeze it for up to 2 months. You'll need to thaw the dough completely in the fridge before baking it.
More Oat Flour Cookie Recipes
If you try this recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Chocolate Chip and Walnut Oatmeal Cookies
Naturally gluten-free Chocolate chip and walnut oatmeal cookies combine the best of both worlds—chocolate chip walnut cookies and oatmeal cookies—to make an irresistible treat.
Ingredients
- ¾ cup unsalted butter , at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar , light or dark brown sugar is fine
- 1 large egg
- 1 ¾ cups oat flour (210 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon , optional
- ½ teaspoon fine sea salt
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts
Instructions
- In a large bowl, using an electric mixer, cream the ¾ cup unsalted butter, 1 cup granulated sugar, and ½ cup brown sugar until light and fluffy, about 2 minutes. Add the 1 large egg and mix thoroughly.
- In a medium bowl, whisk together the 1 ¾ cups oat flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon fine sea salt, then mix it into the butter mixture until well combined. Add the 2 cups rolled oats, 1 cup semisweet chocolate chips, and ½ cup chopped walnuts on low speed and mix until well blended.
- Place the dough in the fridge to chill for 1 hour or up to 3 days.
- When ready to bake the cookies, heat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop out tablespoons of batter, roll them into balls, and place them on the prepared sheets about 1 inch apart. Place in the oven and bake for 15-20 minutes until lightly browned. Remove cookies from oven, cool on pan for 5 minutes, then place cookies on a wire rack to cool completely.
- Cookies may be stored in an airtight container at room temperature for 5 days.
Notes
- Brown the butter. For an intense caramelly note, brown the butter before adding it to the dough. If you choose to take this step, make sure to cool the butter slightly before proceeding with the recipe. Then, use a whisk and spoon to make the dough.
- Use salted butter. Do you love a sweet-salty combo as much as I do? If so, use salted butter in place of the unsalted butter.
- Oat substitutes. Instead of oat flour, try brown rice flour for the oat flour. Instead of oats, try quinoa flakes or flaked coconut.
- Use gluten-free flour. If you would like, swap in your favorite 1:1 gluten-free all-purpose flour blend (or use my homemade gluten free flour blend) in place of the oat flour. You'll need 210 grams of whatever other flour you choose.
- Dairy-free options. Substitute non-dairy butter for the butter or use coconut oil. (Melt the coconut oil first or keep it semi-solid and cream it with the sugars.)
- Egg-free. Try 1 flax egg in place of the egg.
- Refined sugar-free. Use all coconut sugar in place of the granulated and brown sugars.
- Chill the dough overnight. For the best texture and a deeper flavor, pop the dough in the fridge for at least 30 minutes and up to overnight. Place the assembled dough in an airtight container and keep it in the fridge until you're ready to bake. When ready to bake, rest the dough for 10-15 minutes so that you can easily form the cookies.
Nutrition
Calories: 223kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 23mgSodium: 85mgPotassium: 121mgFiber: 2gSugar: 16gVitamin A: 192IUVitamin C: 0.03mgCalcium: 32mgIron: 1mg
Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
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