My cookbook is here! 
These oatmeal chocolate chip walnut cookies are super chewy and really delicious. They’re made with oat flour for a healthier treat!
These oatmeal chocolate chip walnut cookies are the ultimate treat for those seeking a chewy, soft texture without the gluten. By using oat flour as the base, the cookies achieve a hearty, wholesome crumb that pairs perfectly with the earthy crunch of toasted walnuts.
The preparation is remarkably easy, swapping out traditional butter for olive oil and a splash of milk to create a moist, supple dough. This swap not only simplifies the mixing process, no waiting for butter to soften but also lends a subtle richness that enhances the dark chocolate chips scattered throughout.
Each bite is a balanced mix of salty, sweet, and nutty notes, making them a reliable go to for a quick baking session.
Baked until just golden, these cookies remain tender and fudgy at the center long after they’ve cooled. The inclusion of thick cut walnuts provides a satisfying textural contrast to the melting chocolate, while the oat flour keeps the recipe naturally gluten free.
If you like this recipe, you will also love my Easy Cottage Cheese Chocolate Chip Cookies or my Easy Tahini Cookies.
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Oatmeal Chocolate Chip Walnut Cookies
Ingredients
- 2 cups (240 g) oat flour, sifted
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (110 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) olive oil
- 1/3 cup (80 ml) milk
- 1 tsp vanilla extract
- 1/2 cup (90 g) chocolate chips
- 1/3 cup (40 g) walnuts, chopped
- optional topping: flaky sea salt
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the oat flour, baking soda and salt. Next, whisk in the brown sugar and white sugar. Add in the olive oil, milk, vanilla and mix together until combined. Fold in the chocolate chips and walnuts (I had to use my hands). Chill the dough for 30 minutes. Form into balls (about 2 tbs each cookie), space them out on the tray because the cookies will spread, and bake for 8-9 minutes. Remove from oven and allow the cookies to set on the tray for 10 minutes before moving them to the cooling rack. Top with flaky sea salt!
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- Make sure you use gluten free oat flour to keep this gluten free.
- You can use coconut sugar instead of brown sugar.
- You can use melted coconut oil or melted butter in place of the olive oil.
love it
Enjoy the recipe!!