Skip to content
Sussex Holiday GuidebyLocal Loop
All holiday recipes

Cookies · Good Housekeeping

Flourless Chocolate Walnut Cookies

Fudgy, crackle-topped cocoa cookies made without flour, packed with toasted walnuts and dark chocolate chips.

Recipe adapted from Good Housekeeping — view original recipe (opens in a new tab).

Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.

Jump to recipe

Illustrative crackled chocolate walnut cookies with flaky salt on a cooling rack

The recipe

15 cookies
Prep
Not specified
Cook
Not specified
Total
Not specified

Bake for 12–14 minutes, then cool. Good Housekeeping does not list prep or total time.

Ingredients

0 of 9 checked

For the cookies

Equipment

  • 2 baking sheets
  • Parchment paper
  • Medium bowl
  • Whisk
  • Electric mixer
  • Wire racks

Allergen note: Contains eggs and tree nuts (walnuts). Chocolate may contain milk and soy.

Instructions

  1. Prepare the pans

    Heat the oven to 350°F. Line two baking sheets with parchment and lightly spray them.

  2. Mix the dough

    Whisk the confectioners’ sugar, cocoa, and salt in a medium bowl. With an electric mixer, beat the eggs and vanilla, then add the sugar mixture and mix until combined. Fold in the walnuts and chocolate chips.

  3. Scoop

    Drop about 1½ tablespoons of batter per cookie onto the sheets, 2 inches apart, and sprinkle with flaky salt.

  4. Bake and cool

    Bake 12–14 minutes, swapping the pans’ positions once, until puffed with cracking tops. Cool 5 minutes on the sheets, then slide the parchment onto racks to cool completely.

Kitchen notes

  • The dough is sticky; that’s expected.
  • Made without flour, but check chocolate and cocoa labels if baking for someone avoiding gluten.
  • Good Housekeeping lists about 210 calories per cookie.

Storage & make-ahead

The source does not give storage guidance. Local Loop note: keep in an airtight container at room temperature.