Why do you use rice flour?

Unlike plain flour, rice flour is gluten-free, which helps create a light, crumbly texture. In this recipe, rice flour is included to achieve the ideal texture and to fine-tune the firmness of the baked cookies. You can substitute it entirely with plain flour if needed—this will result in a slightly firmer texture, but it’s still delicious and up to your preference.

Can I use any kind of chocolate?

Yes, feel free to use your favorite type of chocolate—milk chocolate, dark chocolate, or anything you like will work well and taste great. As a variation, you can also substitute the walnuts with macadamia nuts and pair them with white chocolate for a delicious combination.

Chocolate Walnut Cookies

Total Time 30 mins
Serve 24
Dietary Vegetarian

Here’s a simple and delicious Chocolate Walnut Cookies recipe with a perfectly crispy texture—sure to impress your family and friends! Make a generous batch, as they’re best enjoyed fresh.

Ingredients

200g plain flour
40g rice flour (if unavailable, you can use only plain flour instead)
120g raw cane sugar (if unavailable, you can use brown sugar instead)
180g unsalted butter, at room temperature
1 free-range egg, at room temperature
1/2 tsp baking powder
2 pinches salt
100g chocolate, chopped
40g walnuts, chopped
1/2 tsp vanilla extract

Nutrition

per cookie

kcal 90
protein 2g
carbs 15g
saturates 3g

Method

Making the batter

In a large bowl, add the butter, salt, and vanilla extract. Beat with a whisk until the mixture becomes pale and creamy.
Add the raw cane sugar in 2–3 batches, mixing well after each addition until fully incorporated.
Add the beaten egg in two parts, mixing thoroughly each time.
Combine the plain flour, rice flour and baking powder, and sift the mixture into the batter in several additions, folding gently with a spatula after each addition.

Foaming

Add the chopped walnuts and chocolate, and fold in gently until evenly distributed.
Preheat the oven to 180C (350F). Using two spoons, drop portions of dough onto the prepared baking tray, spacing them evenly apart. Lightly press each dough mound into a flat, round shape with your fingers.

Baking

Bake at 180C (350F) for 10 minutes. Then lower the temperature to 160C (320F) and bake for another 5 minutes.
Remove from the oven and let cool on a wire rack.

FAQ

Q Why do you use rice flour?: A

Unlike plain flour, rice flour is gluten-free, which helps create a light, crumbly texture. In this recipe, rice flour is included to achieve the ideal texture and to fine-tune the firmness of the baked cookies.
You can substitute it entirely with plain flour if needed—this will result in a slightly firmer texture, but it’s still delicious and up to your preference.

Q Can I use any kind of chocolate?: A

Yes, feel free to use your favorite type of chocolate—milk chocolate, dark chocolate, or anything you like will work well and taste great.
As a variation, you can also substitute the walnuts with macadamia nuts and pair them with white chocolate for a delicious combination.

Chocolate Walnut Cookies

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