Gluten Free Chocolate Chip Walnut Cookies

Almond flour and tapioca starch do the heavy lifting here, replacing wheat flour entirely and delivering a cookie that's genuinely chewy in the center with crisp, golden edges — no gummy texture, no compromise. The combination of brown sugar and granulated sugar gives you that classic caramelized depth, while a full cup of semi-sweet chocolate chips and roughly chopped walnuts make every bite feel indulgent and satisfying. Chilling the dough for 30 minutes before baking is a small but important step that keeps the cookies from spreading too thin and helps them hold their shape beautifully. A pinch of flaky sea salt pressed on top right before they go into the oven is optional, but it's the kind of finishing touch that makes people ask for the recipe. The batch makes 18 cookies, so there's plenty to share — or to stash in an airtight container for the week ahead. Store-bought versions often come with cross-contamination warnings or a texture that just doesn't hit right, so baking these yourself is absolutely worth the effort.

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